The Best PB & J Stuffed Breakfast Muffins (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: 4 muffinsCategory: Baking
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These delicious PB & J Stuffed Breakfast Muffins are a great nutrient dense option perfect for breakfast!

The banana and oats make this an appropriate choice to kickstart your day and the peanut butter and jam in the centre give a nod to traditional breakfast spreads. If desired, you could experiment with this recipe by adding a scoop of protein powder or flaxseed into the batter in place of part of the blended oats to increase the nutrient profile of this recipe.

This is the perfect cosy breakfast to make on those mornings you have a little more time than usual, making it ideal for weekends or days you are working from home. Personally, I like to whip these up after training and shower while they are in the oven before enjoying them with a hot coffee. I would consider two to be a decent serving size. They are so indulgent feeling you could also eat them as a healthy dessert option without feeling like you were missing out.

I absolutely love the combination of peanut butter and strawberry jam so, when I started experimenting with stuffing these oat muffins, this flavour seemed the logical place to start. If preferred, you could try a version using chocolate spread instead.

This recipe is actually based on my Banana Bread Baked Oats recipe and, if you have made them, you may notice the ingredients are more or less the same. These baked oats have been a really popular recipe and I wanted to create a travel friendly version that could be made in advance and eaten on the go, hence this recipe! If you like these muffins you may also like my Blueberry Banana Breakfast Muffins which you can find here. I have also created breakfast bars using this baked oats recipe – if you like these muffins why not give my Banana Bread Breakfast Bars or my Blueberry Banana Breakfast Bars a go.

As these PB & J Stuffed Breakfast Muffins are made with oat flour they have a tendency to dry out quickly so are best eaten on the same day but they will last a day or two if stored in an airtight container.

I use a silicone muffin tray to make these, however, you could use any type you wanted. Just make sure you line or grease your muffin slots as needed. When I first started experimenting with this recipe I tried to get six muffins out of this amount of batter, however, they ended up very small so I would not recommend making more than four muffins.

If you are a fan of this recipe you may also like my Peanut Butter & Jam Baked Oats recipe I created using my 5 Ingredient Chia Jam recipe.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 100g 1 cup gluten free oats
  • 1 banana
  • 6 tbsp soya milk
  • 2 tbsp maple syrup
  • 2 tsp peanut butter
  • 2 tsp strawberry jam
  • 1 tsp baking powder


  1. Place the oats in a blender and blitz until fine
  2. Add the banana, soya milk, maple syrup and baking powder to the blender. Blend until a smooth batter forms
  3. Add 3/4 tablespoon of the batter to the bottom of four slots in a lined or greased muffin tray
  4. Add 1/2 teaspoon of peanut butter and 1/2 teaspoon of strawberry jam to the top of each muffin slot
  5. Divide the remaining batter evenly over the top of the four slots, ensuring the peanut butter and jam are completely covered
  6. Place in a preheated oven and bake for 20 minutes at 180 degrees Celsius


  1. Lynsay

    Hello, can’t wait to try this yummy recipe. Think my kids will love it! Can I make these in the air fryer? Will it change the timings and temp?

    • Natasha Gelder

      Hey! I haven’t actually tried these in the air fryer but I don’t see why they wouldn’t work. As I haven’t tried it myself I can’t be too sure on timings but I would give them 15 minutes at the same temp and just keep an eye on them after that if they need longer x


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