Peanut Butter and Jelly Muffins
These peanut butter and jelly muffins take a classic combination and package it into a snack size muffin. Enjoy for breakfast or pack for a lunch, both kids and adults love these!
Ingredients
- 1 cup low-fat milk
- ½ cup creamy peanut butter (plus more for topping)
- ½ cup granulated sugar
- 1 large egg
- 2 Tablespoons oil
- 1 ½ teaspoons vanilla extract
- ½ cup mashed ripe banana (1 banana)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup strawberry jam
Instructions
- Preheat the oven to 375°F. Spray a muffin pan with non-stick spray and set aside.
- Whisk together 1 cup milk, 1/2 cup peanut butter and 1/2 cup sugar in a large bowl. Then whisk in 1 egg, 2 Tablespoons oil and 1 1/2 teaspoons vanilla.
- Fold in 1/2 cup bananas and stir just until smooth. Add 1 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons baking powder and 3/4 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 for 15 minutes, or until a toothpick comes clean.
Notes
To turn into bread: Pour half of batter into bread pan, then top with strawberry jam. Cover the jam with remaining batter and top with 4 Tablespoons each of peanut butter and jam. Then use a toothpick to swirl together.
Nutrition
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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
