Throughout elementary, middle, and high school, I ate a peanut butter and jelly sandwich for lunch every. single. day. I hated lunch meat, and the thought of eating cheese on a sandwich grossed me out (Yes, I know. I was weird). Although my mom offered other to pack me other sandwiches for lunch like chicken, egg, or tuna salad, PB & J was my favorite.
I was particular about my PB & J, too. Since my health-nut mother refused to have sugary storebought jam, processed peanut butter, and white bread in the house, my PB & J always consisted of my mom’s homemade jam, Adam’s natural peanut butter, and whole grain bread. I’ve long outgrown my PB & J stage, but I still like to have one on occasion. They’re especially yummy when toasted 🙂
So when I got a craving for PB & J the other day, I decided to make them with a twist, in muffin form. After failing to find a suitable recipe, I just decided to come up with my own. I whipped these up last night between cramming for an exam and writing a paper. It was a lovely break from studying 🙂
I love that these muffins are not too sweet, but still resemble the taste of the old classic. They’re also healthy enough to serve for breakfast 🙂
Peanut Butter and Jelly Muffins
Makes 12 regular-sized muffins
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1/3 cup brown sugar
- ½ cup peanut butter (crunchy or smooth)
- ¼ cup applesauce
- 1 egg
- ¾ cup milk
- 1 tsp. vanilla
- 1/3 cup jam (any flavor. I used blackberry pomegranate)
1. Preheat the oven to 350˚ F and grease a muffin tin or line with paper liners.
2. Whisk together all-purpose flour, whole wheat flour, baking powder, and salt in a medium bowl.
3. In a separate bowl, combine brown sugar, peanut butter, applesauce, egg, milk, and vanilla, and mix thoroughly. Add in the flour mixture, and stir until just combined. Do not over mix!
4. Fill each muffin cup with about two tablespoons of batter. Add a heaping teaspoon of jam on top of each and then cover with remaining batter.
5. Place in oven and bake for 16-18 minutes. Muffin should spring back when lightly pressed.
6. Remove from pan and cool on a wire rack.