Peanut Butter & Jelly Muffins {Whole Wheat}

Peanut butter and jelly muffin on a white plate.

Print Recipe

5 from 1 vote

Peanut Butter & Jelly Muffins {Whole Wheat}

Snack time! Surprise the kids with a dollop of jelly tucked inside of these peanut butter and jelly muffins.

Prep Time10

Cook Time15

Total Time25

Course: Breads, Breakfast, Snacks

Cuisine: American

Keyword: Peanut Butter & Jelly

Servings: muffins

Calories: 154.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
1 egg
¾ cup unsweetened applesauce
⅓ cup pure maple syrup
⅓ cup smooth peanut butter
⅓ cup plain nonfat Greek yogurt
¼ cup strawberry or raspberry jam

Instructions

Preheat the oven to 375 degrees F. Lightly coat a muffin tin with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon. In a separate bowl, whisk together the egg, applesauce, maple syrup, peanut butter and yogurt.
Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix.
Divide half of the batter between the muffin cups. Spoon 1 teaspoon jam into the middle of the batter in each muffin cup. Scoop the rest of the batter over top of the jam, using a small spatula or your fingers to spread the batter so that it covers the jam.
Bake until a toothpick inserted in the center of one of the muffins comes out clean of batter (it may have a little jam on it), 12 to 15 minutes.
Remove the muffins from the pan and allow to cool. Serve or store in an airtight container.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition