Peanut Butter and Jelly Snack Muffins

Makes 12 muffins
Time 30 min
Peanut Butter and Jelly Snack Muffins

Turn the classic kids' sandwich into whole wheat muffins with a sweet center. We love these muffins with standard grape jelly and strawberry jam, but try plum and rhubarb, too. For a nut-free version, swap peanut butter for sunflower seed butter.

Special Diets:

VegetarianVegetarian

Ingredients

    1 3/4 cupswhole wheat pastry flour
    3 tablespoonsflaxseed meal
    1 teaspoonbaking powder
    1/2 teaspoonbaking soda
    1/2 teaspoonfine sea salt
    3/4 cuplow-fat (1%) milk
    2/3 cupsmooth peanut butter
    1/2 cupfat-free vanilla yogurt
    2 largeeggs
    1/4 cupfruit-sweetened fruit jelly or jam

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400°F. Line 12 muffin cups with paper liners.


In a large bowl, whisk together flour, flaxseed meal, baking powder, baking soda and salt.


In a separate bowl, whisk together milk, peanut butter, yogurt and eggs. 


Gradually stir peanut butter mixture into flour mixture until just combined.


Fill muffin cups half full (about 2 tablespoons each). 


Add 1 teaspoon jam into the center of each muffin. 


Top each with remaining batter. 


Bake 15 minutes or until lightly golden. 


Let cool in the pan 5 minutes, then remove and let cool completely on a wire rack.

Nutritional Info

Serving Size

1 muffin

Calories

190

Total Fat

9g

Saturated Fat

2g

Cholesterol

30mg

Sodium

280mg

Total Carbohydrate

21g

Dietary Fiber

4g

Total Sugars

6g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.