Easy and delicious peanut butter and jelly muffins swirled with creamy peanut butter and strawberry jam. Perfect to pack for lunch or an after school snack. There's no combination that's better together than PB&J!
Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside.
Whisk together the milk, peanut butter and sugar in a large bowl. Then whisk in the egg, oil and vanilla.
Fold in the bananas and stir just until smooth. Add the flour, baking soda, baking powder and salt to the bowl. Mix just until combined.
Using a medium cookie scoop (or 1 1/2 Tablespoons), fill the bottoms of the muffin pan with the batter. Then place a generous teaspoon of jam in the center of the muffin pan. Cover the jam with another scoop of batter (1 1/2 Tablespoons).
Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
Bake for 15 minutes, or until a toothpick comes clean.
To turn into bread: Pour half of batter into bread pan, then top with strawberry jam. Cover the jam with remaining batter and top with 4 Tablespoons each of peanut butter and jam. Then use a toothpick to swirl together.