PB & J Muffins


Peanut-Butter-and-Jelly-MuffinsPeanut butter and jelly sandwiches seem like the classic lunch staple to me. Even if you don’t enjoy them, {I prefer peanut butter and chocolate chips myself :)} you can’t disagree that they have become a symbol of the school lunch. It being September, the “back-to-school month,” I figured it would only be appropriate that I whip up a batch of PB & J Muffins! The muffins make perfect snacks, as Whole Foods suggested, but I also like them at breakfast too. They are a bit on the drier side, but the muffins go wonderfully with a glass of milk. And don’t skimp on the jelly – it adds a lot of flavor! Was a peanut butter and jelly sandwich your usual lunch, or did you have something totally different as a kid?


Peanut Butter & Jelly Muffins Adapted from Whole Foods


  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour plus three tablespoons
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup skim milk
  • 2/3 cup smooth peanut butter
  • 1/2 cup reduced fat vanilla yogurt
  • 2 eggs
  • 1/4 cup grape or your favorite type of jelly

to make

  1. Preheat oven to 350ºF.
  2. In a large bowl, stir together the flours, baking powder, baking soda, and salt. Slowly whisk in the milk, peanut butter, yogurt, and eggs.
  3. Grease a muffin pan, or line with paper liners.
  4. Fill the muffins cups about halfway with batter. Then, spoon in 1 heaping teaspoon jam into the center. Top with remaining batter.
  5. Bake for 15 minutes, until lightly golden.
  6. Let cool before serving, and enjoy!

Have a wonderful Wednesday!

Bella :)


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