Peanut Butter and Jelly Muffins: A Healthy After School Snack Idea! {Freezer Meal}


Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Here’s a healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!They can make a great after school snack or used for a healthy breakfast. The inspiration for these muffins came from The Sneaky Chef by Missy Chase Lapine. They turned out moist and tasted like peanut butter cookies (but with with a muffin texture) with a hint of sweetness. I found it extra yummy to add a little jam to mine before eating.

Peanut Butter and Jelly Muffins

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Makes: 15 large muffins

  • 1/3 c wheat germ (or ground flax would work)  (Why eat flaxseed?)
  • 1/3 c ground flaxseeds (or wheat germ would work)
  • 2/3 c whole wheat flour
  • 2/3 c unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup melted coconut oil
  • 1 1/2 c berry and sweet potato puree (see recipe below)
  • 1 1/2 c organic/natural peanut butter
  • 8 heaping teaspoons organic jam (I used blueberry)

Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).

In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.  In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.  Fold the dry ingredients into the wet until flour is just moistened (don’t over-mix or the muffins will be dense).

Scoop batter evenly into muffins tins.

Bake for about 23-27 minutes, until the tops are golden brown.

Berry and Sweet Potato Puree Recipe:

Combine these ingredients in a blender until smooth:

– 1 banana (I used a frozen one that was getting overripe)
– 1/4 cup carrot juice (or milk would work)
– about 1-1 1/2 cups frozen or fresh berries (I used organic strawberries and blueberries)
– 1/2 cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)

Note: You could use other berries or pumpkin puree. You can also change up the amounts of berries vs. potato puree, as long as you end up with the same amount of puree.  

Be sure to freeze the extras, so you can have healthy snacks or breakfast options on hand.

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Peanut Butter and Jelly Muffins: A Healthy After School Snack Idea!
 
Prep time
Cook time
Total time
 
Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!
Author:
Serves: 15 muffins
Ingredients
  • ⅓ cup wheat germ (or ground flax would work) (Why eat flaxseed?)
  • ⅓ cup ground flaxseeds (or wheat germ would work)
  • ⅔ cup whole wheat flour
  • ⅔ cup unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • ½ cup brown sugar
  • ½ cup melted coconut oil
  • 1½ cup berry and sweet potato puree (see recipe below)
  • 1½ cup organic/natural peanut butter
  • 8 heaping teaspoons organic jam (I used blueberry)
Berry and Sweet Potato Puree Recipe:
  • Combine these ingredients in a blender until smooth: 1 banana (I used a frozen one that was getting overripe), ¼ cup carrot juice (or milk would work), 1-1½ cups frozen or fresh berries (I used organic strawberries and blueberries), ½ cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)
Instructions
  1. Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).
  2. In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.
  3. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.
  4. Fold the dry ingredients into the wet until flour is just moistened (don't over-mix or the muffins will be dense).
  5. Scoop batter evenly into muffins tins.
  6. Bake for about 23-27 minutes, until the tops are golden brown.
Notes
Freezer Meal Instructions:

To Freeze:
Bake muffins as directed. Once cool, place muffins in freezer safe bag or container. Store for up to three months.

To Prepare:
Thaw muffins overnight in refrigerator or warm briefly in microwave.


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Comments

  1. Kara says

    As always, you are an inspiration when it comes to awesome, healthy recipes. Can't wait to try these! PS: I am taking my afaa exam on June 5th, and will finally be giving you back your books, etc. Hoping you will forgive my keeping them for so long. Many thanks.

  2. just we three says

    These sound delicious! If only they wouldn't require a subsequent trip to the ER for Caroline…

  3. Amy B. says

    Good news! Foodista is inviting you to attend this year's International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

    Hope to see you there! Keep on blogging. 🙂

  4. Pingback: Food for a One Year Old: Healthy meal ideas for your little one

  5. Tirzah says

    Good morning! I’m curious about what other recipes you use the berry sweet potato puree in, or what it can be subbed for in other recipes.