Peanut Butter and Jelly Muffins
These healthy Peanut Butter and Jelly Muffins make for a perfect after-school snack that all the kiddos will love!
Ingredients
- 1 and 1/2 cups whole wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs lightly beaten
- 1 cup creamy peanut butter
- 1/2 cup Greek yogurt
- 1/2 cup strawberry or raspberry jelly
Instructions
- Preheat oven to 350°F. Line a 24-cup mini muffin pan with liners and spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a medium bowl, whisk together the milk, eggs, peanut butter, and yogurt until smooth. Add the wet ingredients to the dry ingredients and stir until well combined.
- Divide half of the batter evenly amongst the prepared muffin cup liners, filling each muffin cup about halfway full. Top the batter in each muffin cup with about 1/2 teaspoon of jelly and then divide the remaining batter evenly amongst the tops of the jelly in each muffin cup, filling each muffin cup heaping full. Using a toothpick, barely swirl 1/2 teaspoon of jelly into the top of the batter of each muffin.
- Bake for about 20 minutes or until the muffins have risen and a toothpick inserted in the center comes out batter-free. Let cool in pan 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.