Heart Healthy Peanut Butter and Jelly Muffins Recipe
Creamy reduced-fat peanut butter and naturally sweet grape jam make this light and fluffy whole-wheat muffin recipe a delicious treat for the whole family. Make these guilt-free muffins for a protein-packed breakfast or after school snack!
Ingredients
Recipe yields 12 servings
1 1/4 cups skim milk
1/3 cup reduced-fat creamy peanut butter
1 egg
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 cup grape jam
Helpful how to videos
Directions
Step 1
Preheat oven to 400°. Lightly coat a 12-cup muffin tin with nonstick cooking spray or paper liners.
Step 2
In a bowl, mix milk, peanut butter, egg, butter and vanilla until well combined.
Step 3
In a large bowl, whisk flours, sugars, baking powder and salt. Make a well in center of flour mixture and pour wet ingredients into the well. Stir until a batter just forms. Do not overmix.
Step 4
Fill each cup half full with batter and spoon 1 teaspoon of jam into each. Add another dollop of batter on top to cover jam.
Step 5
Bake until golden brown, about 20 minutes. Let cool in pan for 5 minutes. Remove from pan and transfer to a wire rack to cool completely.
Time: 45 minutes
Servings: 12
Calories: 167
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1 muffin
Per serving:
calories:167
total fat:4g
sat fat:2g
cholesterol:19mg
sodium:270mg
total carb:29g
fibers:2g
proteins:5g
Thank you!