Balanced peanut butter and jelly muffins are entire wheat and the natural way sweetened, with no butter or oil but plenty of peanut butter flavor and a enjoyable jelly center!

Look at out my latest Video clip!

I believe by now you men know we are ALL about some muffins in this home. I likely bake at the very least two batches of muffins a 7 days, extra on weeks when we have operate out and I’m replenishing our freezer inventory.

(Just observe my Instagram tales on the weekends…)

Muffins. All. Day. Lengthy. (Together with for supper, like my veggie mac and cheese muffins I re-shared before in the 7 days.)

These healthful peanut butter and jelly muffins are our current obsession. They are entire wheat and the natural way sweetened (like numerous of my muffins – see my muffin classification) and a wonderful addition to college lunches.

And if your college is peanut-free, you can certainly sub almond butter here. I’ve done them that way much too. (M’s kindergarten class is Alright with peanut merchandise but J’s preschool is totally peanut-free.)

You can examine out the video higher than 👆 to see how I make these and retain the jelly in the middle of the muffin.

Basically you fill the muffin tins with a bottom layer of the peanut butter dough, then dollop a teaspoon of jelly in the middle of every single cup and address it up with another layer of peanut butter dough. This retains the jelly in the center of every single muffin.

Wanna know what occurs if you do not do this very carefully and address up all the jelly?

 Nothing. Almost nothing occurs. Some of the jelly leaks out the sides of the muffins and receives oozy almost everywhere. It actually seems rather neat. It is no for a longer time a concealed gem in the middle of the muffin, but often, you gotta glob it in there and go, no time to fuss with arranging dough and jelly.

I get it.

• As I mentioned, you can substitute almond butter for these muffins if you have a boy or girl with a foods allergy or you are sending the muffins to a nut-free college.


• These are wonderful for breakfast, for college lunches, for an afternoon snack or just for having on hand when you have to have an power boost.


• If you definitely want a ton of peanut butter flavor, include a smear on top when you serve these. 👍


• These retain wonderful! You can shop them at area temperature for two-three times, in the refrigerator for up to 5 times or in the freezer for up to 5 months. We’ve always bought some on hand.


• Also, I used my effortless strawberry freezer jam bring about I always have some in the fridge or freezer, but you can use a shop-purchased jelly and make these with any of your preferred flavors.

(Side notice: I grew up on grape jelly. Or so I imagined. When I was an adult and came household to keep I seemed at the actual label and uncovered it was blackberry. I’d been taking in blackberry jelly all my lifestyle thinking it was grape. #gamechanger #icanttrustanythinganymore #whatelsedontIknowabout)

Alright, drama instant over…

So join me in the kitchen and make some muffins. And then some extra. And them 32,000 extra batches. 😂

XO,

Kathryn

Balanced peanut butter and jelly muffins

Balanced peanut butter and jelly muffins are entire wheat and the natural way sweetened, with no butter or oil but plenty of peanut butter flavor and a enjoyable jelly center!

Components

• 
  1 1/two
  cups
  white entire wheat flour
  


• 
  1
  teaspoon
  baking soda
  


• 
  1/4
  teaspoon
  baking powder
  


• 
  1/two
  teaspoon
  cinnamon
  


• 
  1/two
  teaspoon
  salt
  


• 
  two
  big
  eggs
  


• 
  two/three
  cup
  creamy peanut butter
  


• 
  1/two
  cup
  honey
  


• 
  1/two
  cup
  unsweetened applesauce
  


• 
  1/4
  cup
  milk
  


• 
  1
  teaspoon
  vanilla
  


• 
  1/4
  cup
  fruit jam, divided
  

Guidelines

1. 
   

   Preheat oven to 350. Line a muffin tin with paper liners, then spray with cooking spray and established apart.

   
   


2. 
   

   In a big bowl, mix flour, baking soda, baking powder, cinnamon and salt.

   
   


3. 
   

   In a independent bowl, include eggs, peanut butter, honey, applesauce, milk and vanilla and stir right up until nicely merged.

   
   


4. 
   

   Include the moist combination to the bowl with the dry components and stir right up until just merged. The batter will be thick.

   
   


5. 
   

   Fill every single lined muffin cup about 1/three complete with the peanut butter dough. Wet your fingers and use them to push the combination down and address the bottom of every single muffin tin.

   
   


6. 
   

   Spoon about 1 teaspoon of jam or jelly into the middle of every single cup.

   
   


7. 
   

   Protect every single cup with another dollop of peanut butter dough right up until all the dough is used. 

   
   


8. 
   

   Use moist fingers to pat down the tops of the muffins and seal in the jelly filling.

   
   


9. 
   

   Bake at 350 for 16-eighteen minutes, right up until a toothpick inserted in the center comes out clean.

   
   


10. 
    

    Cool the muffins on a wire rack then shop at area temperature for two-three times, in the refrigerator for up to 5 times or in the freezer for up to 5 months.

    
    

Recipe Notes

You can sub almond butter for the peanut butter to make these peanut-free.

You can use two% milk, skim milk, soy milk - whatever you have.

I use my effortless strawberry freezer jam, but you can use a shop-purchased jelly and make these with your preferred flavor.

Balanced peanut butter and jelly muffins

Serves

12 muffins

   
alter servings

Balanced peanut butter and jelly muffins are entire wheat and the natural way sweetened, with no butter or oil but plenty of peanut butter flavor and a enjoyable jelly center!

Components

• 
  
  1 1/two
  
  cups white entire wheat flour
  


• 
  
  1
  
  teaspoon baking soda
  


• 
  
  1/4
  
  teaspoon baking powder
  


• 
  
  1/two
  
  teaspoon cinnamon
  


• 
  
  1/two
  
  teaspoon salt
  


• 
  
  two
  
  big eggs
  


• 
  
  two/three
  
  cup creamy peanut butter
  


• 
  
  1/two
  
  cup honey
  


• 
  
  1/two
  
  cup unsweetened applesauce
  


• 
  
  1/4
  
  cup milk
  


• 
  
  1
  
  teaspoon vanilla
  


• 
  
  1/4
  
  cup fruit jam, divided
  

Guidelines

1. 
   

   Preheat oven to 350. Line a muffin tin with paper liners, then spray with cooking spray and established apart.

   
   


2. 
   

   In a big bowl, mix flour, baking soda, baking powder, cinnamon and salt.

   
   


3. 
   

   In a independent bowl, include eggs, peanut butter, honey, applesauce, milk and vanilla and stir right up until nicely merged.

   
   


4. 
   

   Include the moist combination to the bowl with the dry components and stir right up until just merged. The batter will be thick.

   
   


5. 
   

   Fill every single lined muffin cup about 1/three complete with the peanut butter dough. Wet your fingers and use them to push the combination down and address the bottom of every single muffin tin.

   
   


6. 
   

   Spoon about 1 teaspoon of jam or jelly into the middle of every single cup.

   
   


7. 
   

   Protect every single cup with another dollop of peanut butter dough right up until all the dough is used. 

   
   


8. 
   

   Use moist fingers to pat down the tops of the muffins and seal in the jelly filling.

   
   


9. 
   

   Bake at 350 for 16-eighteen minutes, right up until a toothpick inserted in the center comes out clean.

   
   


10. 
    

    Cool the muffins on a wire rack then shop at area temperature for two-three times, in the refrigerator for up to 5 times or in the freezer for up to 5 months.

    
    

Recipe Notes

Recipe Notes

You can sub almond butter for the peanut butter to make these peanut-free.

You can use two% milk, skim milk, soy milk - whatever you have.

I use my effortless strawberry freezer jam, but you can use a shop-purchased jelly and make these with your preferred flavor.

Read More About Gluten-Free Recipes At NaturallyCurvy.com