Lean Green Mommy Machine

Thoughts on health, wellness, living green and motherhood

Peanut Butter and Jelly Muffins

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These muffins are so delicious. Once someone tries them they are asking you to make them whenever they can. Everyone loves them. Everyone. Grown ups. kids. Everyone.
The original recipe is from the Deceptively Delicious cookbook. If you aren’t familiar with it, it contains recipes that hide vegetable (and sometimes fruit) puree in everyday foods. I’m ok with this concept as long as you are also serving actual veggies to your kids and encouraging them to eat and try continuously.
I’ve gotten some wonderful recipes from there as well as some that just didn’t work (Tofu Nuggets, anyone?).
I’ve adjusted the recipe to be healthier as the original uses fat-free yogurt, margarine and egg whites (some old school misconceptions on healthy eating) and yet also uses white flour.
So here is my adapted recipe, including substitutions and variations you can make.

Peanut Butter and Jelly Muffins
1/2 cup creamy peanut butter (preferably natural)
1/2 cup carrot puree* (you can sub in applesauce in a pinch)
1/2 cup firmly packed dark or light brown sugar
2 Tablespoons butter, melted
1/2 cup plain yogurt
1 tsp vanilla extract
1 egg
1 cup flour (you can use 1/2 whole wheat and 1/2 all-purpose or even all whole wheat, unbleached white whole wheat is best if doing all wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup of preserves (you don’t really need to measure this out, just spoon from the jar)

Preheat oven to 350 and lightly grease 12-18 muffin cups, or line with paper liners.
In a large bowl combine peanut butter, carrot puree, sugar, and butter. Mix well. Stir in yogurt and vanilla. Stir in egg.
Add flour, baking powder, baking soda and salt. Stir just until combined, batter will be lumpy.
Divide among muffin tins. Fill about half full and then make a small well in the center with the back of a spoon. Put about a teaspoon of preserves in each well. I never measure the amount in each muffin or the total used. I just eyeball it.
Bake for 20-25 minutes, until the top is set and springs back when gently pressed.
Allow to cool on a wire rack.

*You can cook and puree your own carrots and freeze any left overs for next time, or simply buy some baby food that is just carrots.

Here is my 6 yer old’s lunch for school. A couple of these PB&J muffins make a nice replacement for a sandwich.

PBJ muffins

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Author: leangreenmommy

Hi, I'm Sonia! I'm the mom of 4 wonderful daughters and wife to one amazing man, trying to live a healthier life, care for the earth and just survive the day. When I'm not cooking up new recipes in the kitchen or shuttling kids to soccer, volleyball and lacrosse I run an in-home daycare and am a freelance writer.

One thought on “Peanut Butter and Jelly Muffins

  1. oh yummy, pb & jelly muffins-thats something ill have to try

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