Meal Prep Breakfast with Us: PB&J Breakfast Muffins 🥜🍓

Meal Prep Breakfast with Us: PB&J Breakfast Muffins 🥜🍓

Perfect for BLW (6 months+), Toddlers, and Beyond!

Breakfast time can be a challenge, especially when you’re trying to please both little ones and grown-ups. That's why we're excited to share this recipe for PB&J Breakfast Muffins, made using Riley's Kitchen Chia Oat Pancake Mix. These muffins are nutritious, delicious, and easy to make, making them perfect for baby-led weaning (BLW), toddlers, and the whole family! You can make them easily in the morning in under 20 minutes, or meal prep and save for later! They store well in an airtight container in the fridge for 3 days or in the freezer for up to 3 months. 


  • 1 cup Riley's Kitchen Chia Oat Pancake Mix
  • 1 teaspoon vanilla extract
  • 1 cup milk or plant-based milk
  • 1/4 cup maple syrup (optional and omit for under 12 months)
  • Nut butter (peanut butter or almond work well!)
  • Favourite berry jam (chia seed raspberry jam recipe below or use store-bought)


  1. Preheat the oven: to 375°F and grease a mini muffin pan with nonstick spray.
  2. Mix dry ingredients: In a medium bowl, mix together Riley's Kitchen Chia Oat Pancake Mix, vanilla, milk, and optional maple syrup.
  3. Divide the batter: among the prepared muffin pan, using 1 tablespoon of batter in each muffin cup.
  4. Add the PB&J: Add a small dollop of nut butter and chia seed raspberry jam (see recipe below) to each muffin and use a toothpick to swirl it in.
  5. Bake: Bake for 12-14 minutes, or until a toothpick inserted into the centre comes out clean.

Tips: *Large chunks of nut butter is a choking hazard for babies, so if using ensure it is thin and evenly distributed. 

*If you wish to make only 12 mini muffins, just half the recipe! 

*This technique would also work well with our Banana Oat Mini Muffin Mix! Just mix up the muffin batter as instructed on the package, and add in peanut butter and jam in before baking. 

Easy Chia Seed Raspberry Jam Recipe


  • 1 cup fresh or frozen raspberries
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon chia seeds


  1. Cook the raspberries: In a small saucepan, combine the raspberries and chia seeds and maple syrup. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes syrupy (about 5 minutes).
  2. Thicken the jam: Let the mixture sit for 5-10 minutes to thicken, then stir again. Allow to cool completely before using.

Why You’ll Love This Recipe:

These PB&J Breakfast Muffins are a fantastic way to start the day. They’re made with Riley's Kitchen Chia Oat Pancake Mix, which is packed with nutrition and free from added sugars and artificial ingredients. Plus, the homemade chia seed raspberry jam adds a delicious and healthy twist with the nut butter adding in some healthy fats!

Designed with busy parents in mind, this recipe makes it easy to provide a wholesome, satisfying breakfast that everyone will love. Whether you’re making these muffins for a baby, a toddler, or the whole family, you can feel good knowing you’re serving up something nutritious and tasty.

Join Us in the Kitchen

Try this recipe and let us know how your family enjoys it! Share your creations on social media with the hashtag #RileysKitchen, and be sure to tag us. We love seeing how our products make mealtime easier and more enjoyable for your family.

Easy, nutritious, and delicious—PB&J Breakfast Muffins are sure to become a favourite in your home!


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