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.
These Healthy Whole Wheat Peanut Butter and Jelly Muffins are perfect for a grab-and-go breakfast or yummy lunchbox treat.
- 1 3/4 cups whole wheat flour
- 1/2 cup coconut sugar*
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 1/4 cup milk of choice (I use unsweetened almond milk)
- 1 egg
- 1/2 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 raspberry 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.
*Can substitute brown sugar