Peanut Butter and Jelly Goodness

These muffins are SO good…perfect for kids AND adults! No oil, no butter and no sugar and still amazing!!! Gotta love that.


2 cups whole wheat flour (or can use gluten-free flour)

2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

3/4 cup apple juice concentrate

1/2 cup natural peanut butter

1/4 cup 2% milk

1/3 cup applesauce

1/3 cup of your favorite jelly, jam or fruit preserves

1. In a large bowl, combine the flour, baking powder, baking soda, and salt. Combine the eggs, apple juice concentrate, peanut butter, milk, and applesauce. Stir into dry ingredients just until moistened.

2. Coat 12 muffin cups with nonstick spray or use muffin liners.

3. Spoon half the batter into the cups. Spoon about 1 1/4 teaspoons jelly into center of each; top with remaining batter. Bake at 350 degrees for 15-20 minutes or until toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.

Serves 12

205 Calories; 6.8g Fat (1.5g saturated fat); 35mg Cholesterol; 213mg Sodium; 31.8g Carbohydrates; 3.3g Fiber; 12.5g Sugar; 6.8g Protein


5 Responses

  1. […]  Peanut Butter & Jelly Muffins […]

  2. wow.. these sound fantastic.. can;t wait to try!

  3. I wonder how these would taste with almond butter or soy butter instead? One of my daughters has a peanut allergy so we can’t do pb in our house. Might have to give it a try!

  4. […] reason for the post name is that I am devoting this day to two of Kelly’s recipes: Peanut Butter Jelly Muffins and her Pineapple […]

  5. […] that night, I baked whole wheat almond butter and jelly muffins ( a very slight variation to Kelly’s PB & J muffins ) to take to an early morning meeting. My middle daughter has a peanut allergy and although […]

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