PBJ and Oatmeal Mini Muffins

Two nights ago, Baby Bird was in dreamland, Mr. T was calling hogs, and I was in the living room Pinteresting and stuffing my face with a peanut butter and jelly sandwich.

Then a chill ran down my spine.

I was eating the last two pieces of bread (we were planning to grocery shop the next afternoon). That meant no PB&J for the kid for breakfast. That meant tears and a tantrum first thing in the morning. That’s a bad way to start the day.

It was only 11 p.m., so there was time to run to the grocery store, but I couldn’t bring myself to put clothes on just to buy a loaf of bread.

What’s a mom to do when she has nothing in the house for her baby to eat for breakfast? (Well, we always have baby food. I told you all about my stash. It just keeps growing.)

Mama makes PBJ and Oatmeal mini muffins.

These nuggets of deliciousness taste just like peanut butter cookies with an extra hint of sweetness from the jam, and they’re perfectly sized for little hands. Paired with apple bits and some milk, they would have made a great breakfast for my little one … but she refused to eat them. (Children have a wonder way of bruising your ego, don’t they?)

That’s my life these days. Baby Bird used to be a wonderful eater, but she’s learned to spit things out (it’s frustrating and adorable), so getting anything down her throat is a fight.

She ended up eating a broccoli and cheese omelet and apple-cherry puree.

So what happened to those muffins? Mr. T and I (mostly I) happily scarfed those down.

You can’t let goodness like that go to waste.

This recipe makes 48 mini muffins, which will allow you to freeze a bunch and microwave one or two for a few seconds when you need them.

BTW: I did eventually get her to eat muffins for breakfast — and multiple ones at that. Come back Wednesday and I’ll share that recipe!

PBJ and Oatmeal Mini Muffins

Yield: 48 muffins

Serving Size: 2 muffins

Calories per serving: 110

Fat per serving: 4.6g


  • 1 1/3 cups all-purpose flour
  • 1 cup quick (not instant) oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/8 cup coconut oil
  • 1/8 cup vegetable oil
  • 1/3 cup peanut butter
  • 1 cup almond milk (I used Almond Breeze Original Unsweetened)
  • 1 teaspoon vanilla
  • 12 teaspoons strawberry jam


  1. Preheat oven to 375 degrees. Line or grease 48 mini muffin tins.
  2. In a mixing bowl, combine the dry ingredients. In another bowl, combine the egg, oil, peanut butter, milk, and vanilla.
  3. Pour the egg mixture into the flour mixture in three parts. Mix until just combined.
  4. Fill each muffin cup halfway with the peanut butter mixture, then add a quarter-teaspoon of jam to the top of the batter. Put another scoop of batter on top of the jam, nearly filling the cups.
  5. Bake for 18 to 20 minutes.
  6. Put the muffins on a baking rack to cool.


7mg Cholesterol; 105mg Sodium; 55mg Potassium; 15g Total Carb; 0.8g Dietary Fiber; 4g Sugars; 2.3g Protein; 1% DV (daily value) Vitamin A; 2% DV Calcium; 5% DV Iron (Based on 2,000 calorie diet)

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Peanut Butter, Jelly & Oatmeal Mini Muffins: A Perfect Breakfast for Baby