Nut Butter & Jelly Muffins

Build-your-own "PB&J" muffin with this fun spin on a classic favorite!
Nut Butter and Jelly Muffins photo of mini peanut butter muffins with chia jelly on top pinit

Nut Butter & Jelly Muffins

Sometimes (well, all the time), my kids respond well to novelty, especially with food. Present them with a new and exciting take on foods they already know they like, and they're active taste testers. 

They are also quick to voice their opinions, so I was excited when this recipe turned out to be a winner! 

Nut Butter and Jelly Muffins photo of mini peanut butter muffins with chia jelly on top
Prep Time 1 hour Cook Time 22 min Rest Time 10 min Total Time 1 hr 32 mins Difficulty: Intermediate Servings: 36 Best Season: Suitable throughout the year



  1. Step 1
    Add the strawberries, water, and maple syrup to a medium skillet and bring to boiling, then simmer for 10-15 min until soft.
    Add chia seeds and simmer 5 min. Remove from heat and cover skillet with lid. Allow to cool 30 min to 1 hr if you have time.
  2. Step 2

    Preheat the oven to 350°F and line a mini muffin tin with parchment paper liners.

  3. Step 3

    In a small mixing bowl, whisk the eggs and add the wet ingredients (through pure vanilla extract) to the bowl, stirring to combine.

  4. Step 4

    In a medium mixing bowl, add the dry ingredients and sift to combine. Pour in the wet ingredients and stir until creamy.

  5. Step 5

    Use a Tablespoon to pour batter into the parchment paper cups about 3/4 full (The recipe makes two batches of mini muffins or one batch of mini muffins and about 6 full-sized muffins, which will take a few minutes longer to bake.).

  6. Step 6

    Use about a teaspoon sized spoon to add strawberry chia jam on top of each muffin (push down slightly into the muffin batter so the jam incorporates into the top of the muffin).

  7. Step 7

    Bake in the oven for 21-24 minutes, checking at 21 minutes for doneness.

  8. Step 8

    Let the muffins cool completely, then serve. Store in an airtight container in the fridge for up to 3-5 days or freeze.

Keywords: glutenfree, dairyfree, grainfree, peanutfree, paleo, soyfree, muffins, pb&j
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