Healthy Whole Wheat Peanut Butter and Jelly Muffins are perfect for a grab-and-go breakfast or yummy lunchbox treat.
These Peanut Butter and Jelly Muffins are a recreation of one of the very first recipes I made for this blog all the way back when I was a senior in college. I remember placing two muffins on a white plate and carrying the plate outside to the concrete steps of our off-campus house, hoping to secure some good natural light for my photos. Back then I used a small point-and-shoot camera and after snapping 5-6 photos of two lonely muffins on a white plate with a beautiful concrete background, I called it a day and posted the photos online. Looking back at those pictures, I’m pretty…well…horrified!
I’d say things have come a long way since then! Now, some years later, I’ve changed the recipe ever so slightly, and I think you’ll love this new and improved version. If you love a good PB & J sandwich, then these muffins are for you!
I like to eat these as a midday snack, but they’re also a great option if you have to run out the door quickly in the morning.
Feel free to use the jelly of your choice, whether that’s strawberry, grape, or reduced-sugar. I personally love the taste of real raspberry jam, so that’s what I used in this version.
- 1¾ cups whole wheat flour
- ½ cup coconut sugar*
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1¼ cup milk of choice (I use unsweetened almond milk)
- 1 egg
- ½ cup creamy peanut butter, melted in the microwave for 30 seconds
- 3 Tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Raspberry Jelly (or jelly of choice)
- Preheat oven to 400 degrees F. Grease a muffin pan and set aside.
- In a large bowl combine the dry ingredients (whole wheat flour through salt). Set aside.
- In a medium bowl whisk together the wet ingredients (milk through vanilla extract). Make a well in the middle of the dry ingredients and mix in the wet ingredients. Stir to combine.
- Fill each muffin cup halfway with the batter. Then place 2 teaspoons jelly in the middle of each cup. Pour the remaining batter on top of the jelly in each cup.
- Bake for 16 minutes, remove from the oven and allow to cool in the muffin pan for 5 minutes. Remove the muffins from the muffin pan and allow to cool completely on a wire rack.