Sweet Breakfast: Peanut Butter and Jelly Muffins

Aug 17, 2016

pbj muffins


1 dozen (serving size: 1 muffin)


  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 3/4 cup whole wheat flour (about 3 1/2 ounces)
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 1/3 cup creamy peanut butter
  • 1/4 cup egg substitute
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/4 cup strawberry jam


Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Nutritional Information

Calories: 185
Caloriesfromfat: 28 %
Fat: 5.8 g
Satfat: 2 g
Monofat: 2.3 g
Polyfat: 1.2 g
Protein: 5.2 g
Carbohydrate: 29.4 g
Fiber: 1.6 g
Cholesterol: 5.6 mg
Iron: 1.2 mg
Sodium: 288 mg
Calcium: 113 mg

These muffins are super simple to make, portable for on-the-go, and most importantly, they are tasty! This is a sweet treat you and your family can enjoy, while still staying on track to reach your personal fitness goals.

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