One-Bowl PB&J Muffins ( Toddler Approved )

One-Bowl PB&J Muffins ( Toddler Approved )

We are combining your three favorite on-the-go breakfasts with this recipe!

Pb & J, oatmeal, and muffins all wrapped into one delicious bite. 

I created this recipe for something quick to grab for the babies on the way out the door, and they turned out so good I will be grabbing one myself. 

If you have littles in the kitchen, get them to help make this one! It’s all just throwing ingredients into the food processor and hitting a button! You can use your favorite jam, nut butter of choice, and swap out the blueberries for your family’s favorite!

Pro tip: Make these Sunday night and enjoy the ease of breakfast all week long!  



3 tbsp flax meal + 1/4 cup water 

2 cups gluten free oats

1.5 tsp baking powder

1 tsp cinnamon 

1/2 tsp sea salt 


2 medium sized bananas, very ripe 

1/4 cup peanut butter 

1/4 cup honey 

2 tbsp coconut oil 

1.5 tbsp coconut sugar

1.5 tsp vanilla extract 


1/4 cup favorite berry jam 

3/4 cup frozen wild blueberries , slightly defrosted 



Preheat oven to 350 F and grease a muffin pan with coconut oil. 

Add your flax meal and water to a small bowl and set aside. 

Add your oats, baking powder, cinnamon, and sea salt to a large food processor and process until a course flour forms. 

Add all other ingredients EXCEPT jam and blueberries. 

Process on high until you get a batter consistency. 

Swirl in your blueberries and jam with a spatula ( being careful with blade) OR just pulse your food processor a few times. Do not process again — we want a swirl not a blue batter! 

Spoon your batter into each mold. I got 12 muffins! 

Bake for 28-30 minutes or until a toothpick comes out clean. 

Allow to cool completely before removing from the muffin pan. 

Store leftovers in a sealed container in the refrigerator.