Peanut Butter and Jelly Snack Muffins

Makes 12 muffins

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
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Wheat Free
Nutritional Info
Per Serving: Serving size: 1 muffin, 190 calories (80 from fat), 9g total fat, 2g saturated fat, 30mg cholesterol, 280mg sodium, 21g carbohydrates, (4 g dietary fiber, 6g sugar), 8g protein.
Makes 12 muffins
  • 1 3/4 cup whole wheat pastry flour
  • 3 tablespoons ground flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup low-fat 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
Makes 12 muffins

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.

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