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Peanut Butter and Jelly Snack Muffins

Makes 12 muffins
Time 30 min
Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.
Special Diets:
Ingredients
  • 1 3/4 cup whole wheat pastry flour
  • 3 tablespoons flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup low-fat (1%) milk
  • 2/3 cup smooth peanut butter
  • 1/2 cup fat-free vanilla yogurt
  • 2 large eggs
  • 1/4 cup fruit-sweetened fruit jelly or jam
Method

Preheat the oven to 400°F. Line 12 muffin cups with paper liners.

In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt.

In a separate bowl, whisk together milk, peanut butter, yogurt and eggs. 

Gradually stir peanut butter mixture into flour mixture until just combined.

Fill muffin cups half full (about 2 tablespoons each). 

Add 1 teaspoon jam into the center of each muffin. 

Top each with remaining batter. 

Bake 15 minutes or until lightly golden. 

Let cool in the pan 5 minutes, then remove and let cool completely on a wire rack.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 3/4 cup whole wheat pastry flour
  • 3 tablespoons flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup low-fat (1%) milk
  • 2/3 cup smooth peanut butter
  • 1/2 cup fat-free vanilla yogurt
  • 2 large eggs
  • 1/4 cup fruit-sweetened fruit jelly or jam