PEANUT BUTTER & JELLY MUFFINS
These healthy Peanut Butter and Jelly Muffins are gluten-free and naturally sweetened with a touch of maple syrup. Feel free to substitute almond butter, sunflower butter or another nut/seed butter of your choice.
Provided by Jessica Bippen
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F. Line a 12 cup muffin tin with muffin liners. Spray the inside of the liners lightly with avocado oil spray to prevent muffins from sticking to liners.
- In a large bowl, whisk the eggs. Add the applesauce, peanut butter, maple syrup and vanilla extract until smooth.
- To the bowl, add in the oat flour, baking powder and salt. Combine until just incorporated. Careful not to overmix. Scoop the batter into muffin liners. Add 1 teaspoon of naturally sweetened jam or chia jam on top of each muffin. Use the back of a spoon or a butter knife to swirl the strawberry fruit spread into the top layer of the batter.
- Bake for 23-27 minutes or until a toothpick comes out clean or with just a few crumbs. Let cool for 3-5 minutes, then transfer the muffins to a wire rack to cool.
- Store the muffins in an airtight container in the fridge for up to a week or in the freezer for three months.
HEALTHY PEANUT BUTTER AND JELLY MUFFINS
Healthy peanut butter and jelly muffins are whole wheat and naturally sweetened, with no butter or oil but plenty of peanut butter flavor and a fun jelly center!
Provided by Kathryn Doherty
Categories Healthy Muffin Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line a muffin tin with paper liners, then spray with cooking spray and set aside.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, add eggs, peanut butter, honey, applesauce, milk and vanilla and stir until well combined.
- Add the wet mixture to the bowl with the dry ingredients and stir until just combined. The batter will be thick.
- Fill each lined muffin cup about 1/3 full with the peanut butter dough. Wet your fingers and use them to press the mixture down and cover the bottom of each muffin tin.
- Spoon about 1 teaspoon of jam or jelly into the middle of each cup.
- Cover each cup with another dollop of peanut butter dough until all the dough is used.
- Use wet fingers to pat down the tops of the muffins and seal in the jelly filling.
- Bake at 350 for 16-18 minutes, until a toothpick inserted in the center comes out clean.
- Cool the muffins on a wire rack then store at room temperature for 2-3 days, in the refrigerator for up to 5 days or in the freezer for up to 5 months.
Nutrition Facts : Calories 217 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 muffin, Sodium 289 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PEANUT BUTTER AND JELLY MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
- Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.
PEANUT BUTTER AND JELLY MUFFINS
No longer relegated to lunchbox sandwich fare, the sweet-and-salty combination of peanut butter and jelly makes a tasty breakfast and snack muffin, too.
Provided by By Becky Rosenthal
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or place paper baking cup in each.
- In large bowl, beat eggs lightly with fork. Stir in milk and oil.
- In medium bowl, stir together flour, sugar, baking powder and salt. With fork or pastry blender, cut in peanut butter until mixture looks like meal or coarse flour. Add dry ingredients to wet mixture; stir just until dry ingredients are moistened. (Remember, no extra strokes to avoid toughness and tunnels.) Spoon half of batter evenly into muffin cups, filling each about one-third full.
- Spoon 1 teaspoon jelly onto batter in each cup. Divide remaining batter evenly into muffin cups. Wipe any spilled batter from pan.
- Bake 20 minutes. Remove from oven to cooling rack. Loosen muffins from cups; remove muffins with spatula.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER AND JELLY MUFFINS
Make and share this Peanut Butter and Jelly Muffins recipe from Food.com.
Provided by Ingen
Categories Breakfast
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat muffin tin with nonstick cooking spray or cupcake cups.
- Beat together the peanut butter, carrot puree, sugar, and magarine with wooden spoon until well combined. Add yogurt, egg white, yogurt, flour, baking soda, baking powder, and salt. Be careful to not over mix, there will be some lumps.
- Divide batter among the muffin tin and put a spoonful of preserves on each muffin.
- Bake 20 - 25 minutes until muffins tops are slightly brown and they are no longer runny in the middle.
Nutrition Facts : Calories 144.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 0.2, Sodium 253.2, Carbohydrate 20.3, Fiber 1.1, Sugar 10.8, Protein 4.7
PEANUT BUTTER AND JELLY MUFFINS
This are filled with nutrition and a kid pleaser too! I've adapted them from "the sneaky chef" cookbook. In addition to the peanut butter and jelly, these have pureed carrots and sweet potatoes (orange puree). Because the puree is so smooth, the kids won't notice the extra vegetables. If you are short on time, use jarred baby food instead. If you bake often, it might be easier to make a large batch of the flour combo (white flour, wheat flour, wheat germ) than measure it out each time. Do not use jelly (jelled fruit juice) as it will disappear, use jam (pureed fruit).
Provided by gourmetmomma
Categories Quick Breads
Time 40m
Yield 8 large muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and prep your muffin tins (spray or paper).
- In a large bowl, combine white flour, wheat flour, wheat germ, baking powder, baking soda and salt with a whisk. Set aside.
- In a second bowl, whisk together the eggs and sugar until well combined. Then whisk in the oil, orange puree, and peanut butter.
- Fold the dry ingredients into the wet ones. Don't over-mix or your muffins will be dense or tough.
- Scoop out about 2 tbsp of the batter into each large muffin tin (about half full). Then add a spoonful of jam into each cup. Then continue filling each cup with more batter. (Adjust for your size muffin tin).
- Bake for 25 to 30 minutes (large muffins), until the tops are golden brown.
Nutrition Facts : Calories 318.7, Fat 20.9, SaturatedFat 3.5, Cholesterol 52.9, Sodium 449, Carbohydrate 26.4, Fiber 2.9, Sugar 12.2, Protein 10
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