The classic PB+J flavors baked into muffin form—a creamy peanut butter batter with a sweet jam center! These peanut butter and jelly muffins are perfect for on-the-go breakfast, snack, and summer road trips!
Peanut Butter and Jelly Muffins Recipe
A fun and portable spin on the classic sammy!
- whole spelt flour: ¾ cup
- oat bran: ¼ cup
- natural cane sugar: ¼ cup
- baking powder: ½ teaspoon
- baking soda: ¼ teaspoon
- salt: ¼ teaspoon
- egg: 1
- yoghurt: ½ cup
- smooth all-natural peanut butter: ⅓ cup
- milk: ¼ cup
- fruit jam: 3 tablespoons
Step 1: Preheat oven to 400 degrees and lightly grease muffin cups.
Step 2: In a large bowl whisk together the flour, oat bran, sugar, baking powder, baking soda, and salt.
Step 3: Add the egg, yoghurt, peanut butter, and milk to the bowl, and whisk until well combined.
Step 4: Add two tablespoons of the batter to each muffin cup. Then add 1/2 tablespoon of fruit jam (we used rasberry, yum!) to each muffin cup. Top the jam layer with another two tablespoons of the peanut butter batter. Bake for 15 minutes, or until golden brown. Allow the muffins to cool before removing from the tray.
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