Healthy PB&J Muffins

5 / 5 (1 review) 1 Comment

I think these peanut butter and jam muffins would be a great for a school lunch or filling snack! They are delicious! Plus, shredded zucchini and carrots are hidden in there.

pbj muffins coarse crumbs

I used half whole wheat flour and half all-purpose flour. Use a pastry blender or two knives to cut the peanut butter into the flour mixture until coarse crumbs form.


pbj muffins batter

Spoon in half of the batter, then place about 1 teaspoon of jam in the middle. The homemade kind is the best! Yum. Spoon on the rest of the batter and they are ready to bake!

delicious pb&j muffins

I love that there are some zucchini and carrots in the batter. I peeled my zucchini first to keep the it hidden better. Here are some ways to freeze zucchini so you can make yummy things with it throughout the year.

pb&j muffins. so good!

Recipe adapted from Delicious Living.

oxo measuring cups

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

Find more zucchini recipes!

Recipes & Tutorials for homemade jam:

Healthy PB&J Muffins

5 / 5 (1 review)
Prep Time: 10-15 mins | Cook Time: 15-20 mins
Yield: 12 muffins | Serves: 12 muffins


  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup natural creamy peanut butter
  • 3/4 cup low-fat milk
  • 3/4 cup honey
  • 1/2 cup finely grated carrot
  • 1/2 cup finely grated zucchini
  • 2 eggs, beaten
  • 1/4 cup vegetable oil (I used half unsweetened applesauce, half oil)
  • strawberry or raspberry fruit preserves


  1. Preheat oven to 400. Spray or grease muffin tins.
  2. 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.
  3. Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter.
  4. 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.
Ingredients: Carrots, Egg, Honey, Peanut Butter, Zucchini
Meal Type: Appetizers and Snacks, Breads, Meatless
Categories: Muffins and Quick Breads, Vegetables, Oven

Comments & Reviews


  • 4 weeks of easy school lunches for picky kids | Delightful.Life

    […] 12. Healthy PB&J Muffins “These Peanut Butter & Jelly muffins are delicious – and there are hidden vegetables in [the batter]!” […]

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