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Whole Wheat Peanut Butter and Jelly Muffins
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins

These Healthy Whole Wheat Peanut Butter and Jelly Muffins are perfect for a grab-and-go breakfast or yummy lunchbox treat.

Course: Breakfast, Snack
Cuisine: American
Keyword: jelly, Muffins, peanut butter, whole wheat
Servings: 12 muffins
Author: Rachel (littlechefbigappetite)
  • 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)
  1. Preheat oven to 400 degrees F. Grease a muffin pan and set aside.
  2. In a large bowl combine the dry ingredients (whole wheat flour through salt). Set aside.
  3. 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.
  4. 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.

  5. 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