I want to eat these muffins seriously every day. I don’t know why I’ve never stuffed jelly into muffins before. What a dummy I am.

Yesterday, something really exciting happened to me. Let me give you a little back story. I LOVE watching Cupcake Wars. It’s pretty much the only show I watch on the Food Network anymore. I just absolutely love to see the flavors these bakers come up with.  But I started loving Cupcake Wars even more when Kyra, a gluten free baker, began killing it with her crazy, creative cupcakes. Well, I fell in love with her and all the cupcakes she created, so I did what anyone would do and started stalking her on instagram. And when I left a comment on one of her pictures, SHE WROTE BACK and said that she’s been following my blog for years. I pretty much died. I seriously let out a small scream in a fit of joy. She’s so great. I hope I get to try her gluten free cupcakes someday. I may have to go to Oregon on my book tour just so I can try those beautiful things.

Another exciting thing happened to me yesterday. I got to hang out with Michelle from Nom Nom Paleo!! Have you bought her cookbook yet? It’s stunning. Anywho, she came to Denver to do a book signing and I was lucky enough to get a quick dinner with her. She picked Root Down to grab some food at, which was genius because I hadn’t been there in forever and I forgot how good it was. We got the brussels sprouts and kale salad, seared columbian arepas, bison meatballs and the beef short ribs. We both weren’t incredibly hungry so I’m lucky enough to have leftovers for breakfast today. YAY ME!! Pretty bummed we didn’t get to have dessert but there was just not enough room in our guts. That restaurant is delicious. The only thing I can complain about is when I walked in and walked up to the desk, the hostess looked at me and said, “Yeah?” Super welcoming.

You know what is kind of strange? Every picture I’ve posted on instagram lately, someone comments about my eyebrows. I don’t think I ever notice other people’s eyebrows.

Are any of you making something special for St. Patrick’s Day this weekend? Or doing something special? I’m guessing most people will say drinking. I can’t decide what to do. The past 3 years, I’ve stayed at home because I’ve been training or cooking away. Or making the excuse that I was training or cooking, so I didn’t have to go out and get drunk as balls. So what to do this year. That is the question. Tell me things!

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

“Peanut Butter” and Jelly Stuffed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

  • Yield: 9 1x




  1. *Prepare jam if you do not have some already.
  2. Preheat oven to 350 degrees
  3. Mash bananas in a large bowl. Add sunflower seed butter, honey, eggs and vanilla extract and mix together.
  4. Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
  5. Using a silicone muffin pan or greased and lined muffin pan, scoop a large spoonful of the muffin mixture into 9 cups, filling the cups about half way. Then use a small spoonful (a little over 1 teaspoon) of the jam and put in the middle of each cup. Use the rest of the batter to cover each jelly filled cup.
  6. Place in oven and bake for 35-40 minutes.
  7. Remove from oven and let cool completely before eating!


Prep time does not include time it takes to make the jam.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG "Peanut Butter" and Jelly Stuffed Muffins


You May Also Like:

“Peanut Butter” and Jelly Overnight Chia Pudding

Apple Cinnamon Muffins (nut free)


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Tara says:

    Make these all the time. They are amazing like all the recipes you post!!!!
    Thank you

  2. Sammie says:

    So I was super excited to finally try these! And they taste awesome – and look super cute as mini muffins….EXCEPT, they turned green on top!! So bizarre. A couple hours after being out of the oven, the top that were outside the muffin baking cups just kept getting darker and darker and look like they’ll sprout mold at any moment lol. Needless to say I will not be giving them to my new neighbors as planned haha. Think it was the sunbutter brand?? I have no idea!

    1. Laura says:

      The green looks weird but is perfectly safe. The cholorgenic acid in sunflower seeds reacts with baking soda/powder and often times sunflower seed baked goods turn green. I found this happens with Sunbutter brand a lot, but I haven’t experimented with many other brands. Next time you can add a splash of lemon juice and that usually prevents the change. OR, make them around St. Paddy’s Day and pretend you’re really festive 😛

  3. Sarah says:

    I was really nervous to try this recipe, unconventional baking gives my southern, butter, white flour, and sugar loving soul anxiety. But, the recipe was super easy to follow and yummy, even though i got distracted and should have taken them bout at 35 mins… they were a tad over baked at 40 mins.
    The consistency of this muffin was great compared to other Paleo muffins i’ve tried. Next time i would spread a layer of jam instead of a dollop. Mine too sank to the bottom.

  4. Lindsay says:

    Hey Juli, These muffins were great and the hubs LOVED them! Are you coming to the Washington DC area at all on this book tour? I have already pre-ordered the cookbook. Can’t wait!!!

  5. Laura says:

    Just made these and they are delicious! I used lemon-raspberry marmalade, 2 eggs, and 1/4 cup PB when I ran out of sunbutter (all of this is just what I had available). Still came out perfecto!

    Only baked 30 minutes.

    Love the jammy filling 🙂

  6. Karen says:

    These were so good! My bf liked them so much he requested that I make them for his family vacation. That being said, my jam did not stay in the middle. Any thoughts on how to prevent it from just merging into the bottom half of the muffin? They weren’t soaked, but pretty wet. Perhaps bake the first layer for a bit before adding the jam and rest of the batter?

    1. juli says:

      i don’t know, i didn’t have that issue at all. it’s worth a try if you really liked them!

  7. Brooke says:

    Yum! These were so good and my jelly did NOT sink to the bottom. Maybe the previous commenters were at a different altitude? Anyways, these muffins were great and the baby in belly loves them too 🙂

  8. Amy says:

    These are delicious! I was looking for an alternative to a pb&j sandwich to send my son for lunch at school and these are perfect. I did make a couple changes to use what I had on hand. I used 1/4 cup peanut butter and a 1/2 cup almond butter. I omitted the honey per other reviewers suggestions and thought the were plenty sweet without it. I also had to take them out of the oven at 28 minutes. They were definitely done. I did not have an issue with the jelly sinking to the bottom. It stayed perfectly in the middle. Thanks for the great recipe!

  9. Lauren says:

    how do you keep your muffins from turning green? I have never used sun butter before, and I was horrified this morning when I saw them. Then I read about that being the norm for sun butter; I just think my kids will be put off by the color.

    1. juli says:

      hahaha that’s a tough one. that’s the reaction between sunbutter and baking soda. there really isn’t anything you can do about it other than use a different nut/seed butter

      1. Lauren says:

        ok good to know! I read other people adding a small amount of cocoa powder to other recipes to mask the color but I don’t think the flavor would work with this recipe lol.