PB&J Muffins

I cannot believe it’s August! Here in Arizona, the kiddos are headed back to school. Even though my daughter still has a while before she has to go to school, I understand those hectic mornings trying to get the kids dressed, fed, and ready for school. Or even those crazy afternoons packed with practices and other events.

These PB&J Muffins are the perfect solution for you parents, and heck, even if you’re just a PB&J lover and want something to grab for a quick breakfast or snack! And what goes best with PB&J other than a glass of cold milk? Or in this case, a bottle of milk! My friends at Shamrock Farms asked for me to create a recipe to go with their On-the-Go mmmmilk. And how perfect and easy would it be to just give the kiddos some calcium-packed milk paired with a PB&J Muffin to munch on in the car? A match made in heaven if you ask me!

So let’s talk about these muffins. First, I made them with whole wheat flour. You can use all-purpose flour if you want, but the whole wheat flour makes these more hearty. In place of butter, I used coconut oil and added as little sugar as possible including, no sugar-added jelly making these muffins a healthy snack for everyone!

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Yield: 12 muffins

PB&J Muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Homemade peanut butter muffins stuffed with strawberry jam! The perfect breakfast or snack for kids!

Ingredients

• 2 cups whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup natural peanut butter
• 2/3 cup light brown sugar
• 1/3 cup melted coconut oil
• 2 large eggs, at room temperature
• 1 cup Shamrock Farms milk (I used lowfat milk)
• about 2/3 cup no sugar added jelly (any flavor you want!)

Instructions

1. Preheat oven to 375 degrees F. Spray a muffin tin with non-stick spray or line with muffin liners and set aside.
2. In a small bowl, stir together the flour, baking powder, and salt. Set aside. In a large mixing bowl, stir or beat together the peanut butter, brown sugar, and the coconut oil. Stir in the eggs and milk until well-combined. Slowly add the dry ingredients in with the wet ingredients until just combined. Do not overmix.
3. Use a cookie scoop or spoon and fill each muffin cavity about 1/4 of the way full. Then spoon about 1 1/2 teaspoons of the jam into the center of each cavity. Divide the rest of the batter evenly on top of the jam in each cavity, filling to at least 3/4 of the way full. Bake for 18-20 minutes or until a toothpick inserted comes out clean (if you see some of the jam, that’s okay, just make sure no batter comes out on the toothpick).

Nutrition Information:

Yield:

12

Serving Size:

1 muffins
Amount Per Serving: Calories: 364Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 210mgCarbohydrates: 43gFiber: 4gSugar: 23gProtein: 10g

Disclaimer: This post is sponsored by Shamrock Farms. I am being compensated for my time and work to create this recipe. All opinions in this post are my own.

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