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I was in the mood to make a snack for the kids, but the pantry was a little bare. I looked through the fridge for inspiration and saw a jar of peach apple jam a neighbor had made and canned and given to us. Then I thought about peanut butter, and wondered if it was possible to turn a peanut butter and jelly sandwich into a muffin. I figured it was worth a try! These peanut butter and jelly muffins aren’t overly sweet, but they are moist and nutty and my kids gobbled them up.
Peanut Butter and Jelly Muffins Recipe
Everything you need for these are probably already in your pantry! I used applesauce in place of a fat like butter or oil, but you are welcome to substitute those.
First you’ll combine the dry ingredients in a bowl.
Then add the wet ingredients in another bowl (not the peanut butter and jelly). If you don’t want to use almond milk, you can use any kind of milk!
Make a little well in the dry ingredients.
Then add in the wet ingredients.
Gently stir until it’s just combined.
Now add in your peanut butter and jelly.
Gently swirl the peanut butter and jelly into the batter.
I made mini muffins, but you can make big muffins if you want (you’ll just need to cook them longer). You’ll bake them at 375 for about 16-18 minutes if they are mini muffins.
These really were delicious and I loved putting them out for an afternoon snack.
After the kids had their fill, I divided them up into little baggies so I could freeze some for the future.
Ingredients
- 1/2 cup old fashioned oats
- 2 cups flour
- 1/4 cup sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup almond milk
- 1/2 cup applesauce
- 1/2 cup Greek yogurt
- 1/2 cup peanut butter
- 1/2 cup jelly/preserves/jam
- 1 egg
Directions
- Whisk together the dry ingredients (oats, flour, sugar, baking soda, salt) in one bowl.
- In another bowl, combine the wet ingredients (milk, applesauce, yogurt, and egg).
- Stir the wet ingredients into the dry ingredients and gently stir to combine.
- Add the peanut butter and jelly and swirl into the batter.
- Use a spoon to scoop the batter into a greased mini muffin tin.
- Bake at 375 degrees for 16-18 minutes.
