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butter and jelly sandwiches are an easy go-to snack/lunch whenever my kids (meaning myself) are feeling lazy and just want a quick fix to their hunger without compromising on taste. So, I was thinking of a way to recreate the same flavours in a great & convenient muffin!

After a few tries, I think this recipe totally nails it. It is delicious, moist and healthy. Full of beautiful peanut protein, with no added oil, it’s a perfect solution for your mid-afternoon cravings or a for breakfast on the go. But don’t let me try to convince you, bake them and you’ll see 🙂

PB & J muffins
Serves 12
A delicious, convenient and healthy snack/breakfast on the go!
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. - 1 cup all purpose flour
  2. - 1 cup whole wheat flour
  3. - 1 tbsp baking powder
  4. - pinch of salt
  5. - 2/3 cup brown sugar
  6. - 1/4 cup unsweetened apple sauce
  7. - 2 eggs
  8. - 1 1/2 cup low-fat milk (any milk of your choice)
  9. - 3/4 cup all-natural peanut butter
  10. - 1/4 cup jam (I used Bonne Maman - 4 fruits)
  1. Preheat the oven at 350 F.
  2. Put liners in a 12-muffins pan.
  3. In a large bowl, sift together the flours, baking powder and salt.
  4. Make a funnel in the middle of the dried ingredients and pour in all the other ingredients.With a wooden spoon, mix just enough to combine (don't over do it).
  5. Bake for about 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  1. If your peanut butter is too "stiff" put in the microwave about 15 seconds. It'll melt it just enough so that you can mix it in easily.

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