Peanut Butter and Jelly Muffins
Peanut Butter and Jelly Muffins - An easy and delicious muffin recipe swirled with creamy peanut butter and strawberry jam. Perfect to pack for lunch or an after school snack. There's no combination that's better together than PB&J!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins
- 1 cup low-fat milk
- 1/2 cup creamy peanut butter (plus more for topping)
- 1/2 cup sugar
- 1 large egg
- 2 Tablespoons oil
- 1 1/2 teaspoons vanilla
- 1/2 cup mashed ripe banana (1 banana)
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup strawberry jam
Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside.
Whisk together the milk, peanut butter and sugar in a large bowl. Then whisk in the egg, oil and vanilla.
Fold in the bananas and stir just until smooth. Add the flour, baking soda, baking powder and salt to the bowl. Mix just until combined.
Using a medium cookie scoop (or 1 1/2 Tablespoons), fill the bottoms of the muffin pan with the batter. Then place a generous teaspoon of jam in the center of the muffin pan. Cover the jam with another scoop of batter (1 1/2 Tablespoons).
Then top the muffins with 1 teaspoon of jam and peanut butter. Gently swirl with a toothpick.
Bake peanut butter muffins for 15 minutes, or until a toothpick comes clean.
Calories: 248kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 233mg | Fiber: 1g | Sugar: 18g | Vitamin A: 45IU | Vitamin C: 2.1mg | Calcium: 66mg | Iron: 1.3mg