Sunday, February 19, 2012

Melissa's PB&J Muffins (dairy/refined sugar free)

Melissa's Peanut Butter & Jelly Muffins

These freeze great and are perfect for school lunches! Pull one out the night before and it'll be thawed by lunch the next day!

If you'd like to have a "jelly filling" in the center - keep the jelly out of the batter, fill your muffin tin with a spoonful of PB batter, add a spoonful of jam, and top with another spoonful of batter. We like ours mixed in.


1 cup whole wheat flour
1 cup white flour
1/2 cup oats
< 1/2 cup honey
2 tsp baking powder
1 tsp salt
3/4 cup peanut butter
1 large egg
1 cup almond milk
1/4 cup jelly/jam (Simply Fruit - no sugar added)

Preheat oven to 350 degrees.

1. Mix dry ingredients.
2. Add peanut butter - you can cut it in with a fork or use a food processor.
3. Stir together eggs, milk, and honey and jelly/jam
4. Add to the flour/peanut butter mixture, just until mixed
5. Grease and fill 12 muffin cups.
6. Bake for 20-30 minutes until done.

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