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Whole Wheat Peanut Butter and Jelly Muffins

These Whole Wheat Peanut Butter and Jelly Muffins are moist, delicious, healthy, and portable, with a tasty jelly surprise in the middle. Just like your favorite peanut butter and jelly sandwich — but more fun!

peanut butter and jelly muffins



Whole Wheat Peanut Butter and Jelly Muffins

Makes one dozen muffins

Ingredients:

  • 2 cups puffed rice cereal (Erewhon Rice Twice cereal works well here)
  • 1 & ½ cups whole wheat pastry flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ tsp baking soda
  • 1 cup milk (or dairy free substitute)
  • 1/3 cup natural peanut butter
  • 1 Tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 12 teaspoons jam (any flavor — I used strawberry)

Instructions:

1) Preheat oven to 350.

2) In a large bowl, mix dry ingredients (cereal, flour, sugar, baking powder & soda). In a separate bowl, mix wet ingredients, except for jelly.

3) Add wet ingredients to dry, mixing lightly until uniform.

4) In a greased muffin tin, fill each cup about half way with batter. Place a teaspoon of jam in each cup, then cover the jelly with the second half of the batter.

5) Bake 20 minutes.

In addition to being a great snack or portable breakfast, these also make great pre-run fuel! Enjoy!

peanut butter and jelly muffins

Comments

  1. 1
    Macalla says:

    Hi there!

    Can I substitute the twice rice cereal with rice krispy cereal? Just curious…

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