Healthy Peanut Butter and Jelly Muffins

How to Make Peanut Butter and Jam Muffins

I think these peanut butter and jam muffins would be great for a school lunch or filling snack! They are delicious! Plus, there are some zucchini and carrots are hidden in there, so they’re healthy too!

Dry Ingredients

For these pb&j muffins, I used half whole wheat flour and half all-purpose flour. However, you can make these muffins with only all-purpose white flour, if you prefer.

I do not recommend using all whole wheat flour though because it tends to make the muffins too heavy and not as light and fluffy.

Blending in the Peanut Butter

Use a pastry blender or two knives to cut the peanut butter into the flour mixture until coarse crumbs form.

Preparing the Muffins for Baking

Spoon in half of the batter, then place about 1 teaspoon of jam in the middle. The homemade kind is the best! Yum. Check out these recipes/tutorials:

• Canning Homemade Jam
• Quick Freezer Jam
• Peach Freezer Jam
• Canning Raspberry Jam

Spoon on the rest of the batter and they are ready to bake!

I love that there are some zucchini and carrots in the batter. Feel free to peel the zucchini first if you want to hide it better inside the muffin 🙂

Also, here are some ways to freeze zucchini so you can make yummy things with it throughout the year.

More Zucchini Recipes:

• Healthy Zucchini Muffins
• Triple Chocolate Zucchini Cake
• Cheesy Zucchini Bites Recipe

Final Thoughts

PB & J is such a good combo and it works so well in these peanut butter and jelly muffins. Definitely a must-try if you’re a fan of the classic combo.

Next, be sure to check out these other Cold Lunch Ideas and the 25 Lunch Box Hacks Every Parent Should Know.

I love that these measuring cups have a 2/3 and 3/4 cup!

Recipe adapted from Delicious Living.

Healthy Peanut Butter and Jelly Muffins

Peanut butter and jelly muffins filled with a bit of shredded zucchini and carrots. Packs a delicious, healthy punch!

5 / 5 ( 2 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Serves: 12

Adjust Servings: 12

US CustomaryMetric

Equipment

• Large bowl
• Knife
• Muffin pan

Ingredients

• 1 ¼ cup whole wheat flour
• 1 ¼ cup unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup natural creamy peanut butter
• ¾ cup low-fat milk
• ¾ cup honey
• ½ cup finely grated carrot
• ½ cup finely grated zucchini
• 2 eggs beaten
• ¼ cup vegetable oil I used half unsweetened applesauce, half oil
• strawberry or raspberry fruit preserves

Instructions

• Preheat oven to 400°F/200°C. Spray or grease muffin tins.
• In a large bowl, whisk together flours, baking powder, baking soda, and salt. With two knives or pastry blender, cut in peanut butter until coarse crumbs form. Add milk, honey, carrot, zucchini, eggs, and oil. Stir until moistened.
• Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter.
• Bake 15-20 minutes, until toothpick inserted near center comes out clean. Let cool in pan for a few minutes then turn out onto cooling rack.

Nutrition

Calories: 308kcal | Carbohydrates: 41g | Protein: 9g | Fat: 14g | Sodium: 269mg | Fiber: 3g | Sugar: 20g