Is there anything more classic than peanut butter and jelly? These peanut butter and jelly oatmeal muffins bring all the nostalgic flavor with a nourishing, freezer-friendly twist. Soft, just sweet enough, and packed with whole grains and healthy fats—these are a mom win for breakfast, snack time, or even on-the-go fuel! Plus, they’re easy to whip together in one blender and loved by even the pickiest littles.
Why Your Toddler Will Love These PB&J Muffins
- customizable with their favorite nut butter and jam
- made with simple pantry staples
- naturally sweetened and high in fiber
- easy to pack for daycare or preschool (sub with sunbutter for nut-free)
- freezer-friendly and great for mom meal prep
- soft texture and easy to grab
These peanut butter and jelly oatmeal muffins were inspired by my ABC oatmeal muffins on this site, and pairs well with this yogurt "frosting" in case they'd rather icing not jelly on their muffins!
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Ingredients
Here's what you'll need for these peanut butter and jelly oatmeal muffins:
- rolled oats: I use oats as the base here since they blend into a soft, flour-like texture and add fiber and complex carbs—perfect for filling little bellies
- natural peanut butter: a great source of healthy fats and plant-based protein, choose a runny, no-stir kind with just peanuts (and maybe salt) for best results
- eggs: eggs add structure and help the muffins hold together, they also give a boost of protein and nutrients like choline for growing brains
- milk: you can use any milk here—dairy or non-dairy both work great, adds moisture and helps blend the batter smoothly
- pitted Medjool dates (or maple syrup): dates give natural sweetness with no added sugar, plus fiber and minerals (you can sub with maple syrup if want!)
- baking powder + baking soda: these help the muffins rise and get that light, fluffy textur, make sure your leavening is fresh
- vanilla extract: a splash of vanilla adds warm, cozy flavor that balances the peanut butter and complements the jam
- chia jam: adds that classic PB&J flavor twist with a little fruit boost, use homemade or no-added sugar store-bought (love Smash Foods), depending on what you have (can use any jelly or jam)
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F and soak dates in hot water for 5–10 minutes, then blend with milk until smooth.
- Step 2: Add blended dates (or just soaked dates), peanut butter, eggs, milk, vanilla, oats, baking powder, and baking soda to a blender. Blend until well combined, then divide into muffins wells about ¾ full.
- Step 3: Add 1 teaspoon chia jam to each center and swirl gently with a toothpick.
- Step 4: Bake at 350°F for 20–22 minutes, until set. Cool completely before serving.
Hint
If you’re using dates, you can blend them with the milk first to create a smooth, naturally sweet base—it makes mixing the batter so much easier and prevents chunks. After blending, blend in the rest of your ingredients. If the batter feels too thick (depending on your peanut butter or oats or sweetener), just add 1–2 tablespoons more milk until it loosens slightly. The batter should be scoopable but not runny!
Substitutions
These peanut butter and jelly oatmeal muffins are naturally gluten-free if using gluten-free oats or oat flour! Here are some other substitutions you can make:
- eggs → swap for flax eggs to make egg-free
- peanut butter → use almond butter or sunflower seed butter for allergy-friendly option
- milk → use any milk you have (cow’s, oat, almond, etc.)
- dates → sub with mashed banana, applesauce, or maple syrup
Variations
Here are some other ways you can enjoy these peanut butter oatmeal muffins without the PB&J flavor profile:
- PB & strawberry – use strawberry jam or fresh chopped berries
- PB & banana – add banana slices in the center with peanut butter
- PB & chocolate swirl – swirl nutella or chocolate nut butter on top instead of the jam!
How To Serve To Toddlers
- serve with eggs and fruit or a yogurt smoothie
- pair with greek yogurt or fruit for a balanced breakfast
- add to lunchboxes as a wholesome midday snack
- crumbled over yogurt
- top with extra nut butter or fruit jam
Equipment
- muffin tin: if you know me by now, you know I love my silicone muffin pan (be sure to wash with unscented soap to avoid any weird smells or flavors)
- mixing bowl
- whisk or spatula
- measuring cups
- optional: silicone liners for easy clean-up
Storage
Store in airtight container in fridge for 3–4 days
Freeze individually and reheat in microwave for 15–20 seconds
Tiff's Tip
If your toddler doesn’t love jam in the middle, skip it and swirl some on top after baking—it still gives all the flavor without the sticky surprise inside! You can even get them to help make the swirls!
FAQ
Yes! You can substitute the 1 cup of dates with ¼ cup maple syrup or honey or ½ cup mashed banana or applesauce.
Definitely! Let them cool completely, then freeze in an airtight bag or container. Thaw overnight in the fridge or warm in the microwave for 15–20 seconds for a quick snack or breakfast.
Use natural, unsweetened peanut butter with a runny consistency. The thicker no-stir types can make the batter too dry—if that happens, just add 1–2 tablespoons of extra milk.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Peanut Butter and Jelly Oatmeal Muffins
Equipment
Ingredients
- 1½ cups rolled oats
- ½ cup natural peanut butter
- 2 eggs or sub flax eggs
- ½ cup milk dairy or non-dairy
- 1 cup pitted Medjool dates or ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup chia jam homemade or store-bought
Instructions
- Preheat the oven to 350°F and line or grease a 12-cup muffin tin.
- Soak dates in hot water for 5–10 minutes until softened, then drain.
- In a blender or food processor, add softened dates (or maple syrup), oats, peanut butter, eggs, milk, vanilla, baking powder, and baking soda. Blend until the mixture is smooth and thick but pourable. If it feels too thick, add 1–2 tablespoons of milk to loosen.
- Pour batter evenly into 12 muffin cups (or full pan of mini muffins), filling each about ¾ full. Add about 1 teaspoon of chia jam to the center of each and gently swirl with a toothpick or leave it as a hidden PB&J middle.
- Bake for 20–22 minutes, or until muffins are golden and a toothpick inserted comes out clean or with just a few moist crumbs.
- Cool completely before serving. Store in the fridge for up to 4 days or freeze for up to 2 months.
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