Directions
SharePinTweetYumHealthy snack time! Surprise the kids with a dollop of jelly tucked inside of these peanut butter and jelly muffins. 155 calories and 5 Weight Watchers Freestyle SP
If there’s one thing that disappears in record time in my house, it’s muffins. Neither my husband nor my kids (okay okay, me too) can’t keep their hands off of them, which is exactly why I make it a rule to always bake a double batch and freeze the second dozen so that we can have muffins for another day.
While these peanut butter and jelly muffins might not be a good option for school lunch boxes, out of respect for those with nut allergies, they are ideal for after school snacks. Pair it with a banana and you have a quick and healthy breakfast in the making!
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Tips for making peanut butter and jelly muffins:
Be sure to use whole wheat PASTRY flour (affiliate link) rather than whole wheat flour. See my notes below for more details.
I used smooth peanut butter in this recipe, but chunky would work in a pinch.
When scooping the muffin batter into the muffin tin, I use either a measuring cup or a cookie scoop (affiliate). Since the batter is a bit sticky from the peanut butter, lightly coat the measuring cup or the scoop with cooking spray so that the batter slides out easily. I do the same with my fingers when poking and prodding the final batter into place over the jelly. Feels a little strange, but it works!
Can you substitute whole wheat flour for white flour in muffins?
A straight one-to-one swap of regular whole wheat flour for white flour will produce a VERY dense muffin. There are two possible solutions…
The first solution is to use 1/2 whole wheat flour and 1/2 white flour. While you won’t get all of the benefits of white flour, this ratio will produce a more tender muffin than if you used regular whole wheat flour exclusively.
The second option, which is my favorite, is to substitute whole wheat PASTRY flour (affiliate link) in a one-to-one swap for the all-purpose white flour. Whole wheat pastry flour contains less protein than regular whole wheat flour, thus producing a more tender product and lending itself to baked goods. All of the nutritional benefits of whole wheat flour with a light texture. A win-win!
My favorite whole wheat pastry flour is the one from Bob’s Red Mill (not sponsored – I just love it!), which is available in well-stocked grocery stores, healthy food stores and online (affiliate).
Other whole wheat muffins recipes:
Blueberry Buckwheat Muffins {Cookin’ Canuck}
Whole Wheat Zucchini Carrot Muffins {Cookin’ Canuck}
Whole Wheat Carrot Raisin Muffins {Barbara Bakes}
Whole Wheat Pumpkin Chocolate Chip Muffins {Ambitious Kitchen} If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it. 0.0 rating Peanut Butter & Jelly Muffins {Whole Wheat} Print shopping list Loading nutrition data... Prep Time
10 mins Cook Time
15 mins Total Time 25 mins Ingredients 1 ½ cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1 egg
¾ cup unsweetened applesauce
1/3 cup pure maple syrup
1/3 cup smooth peanut butter
1/3 cup plain nonfat Greek yogurt
¼ cup strawberry or raspberry jam Directions 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. by From the kitchen of cookincanuck.com Recipe Notes Weight Watchers Points: 5 (Freestyle SmartPoints), 4 (Points+) Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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