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–+ servings

Peanut Butter Jelly Lunchbox Muffins

Delicious and nutritious muffins filled with peanut butter and jelly, perfect for lunchboxes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup peanut butter creamy or crunchy
  • 1/4 cup honey
  • 1 large egg
  • 1/2 cup milk dairy or non-dairy
  • 1/2 tsp vanilla extract
Filling
  • 1/4 cup jelly or jam your choice of flavor

Method
 

Prepare the Muffin Batter
  1. Preheat the oven to 350?F (175?C) and grease a muffin tin.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the peanut butter, honey, egg, milk, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients and stir until just combined.
Fill and Bake
  1. Scoop the batter into the muffin tin, filling each cup halfway.
  2. Add a teaspoon of jelly into the center of each muffin cup.
  3. Top with more batter until the cups are about 3/4 full.
  4. Bake for 18-20 minutes or until a toothpick comes out clean.
  5. Let cool for a few minutes before removing from the tin.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 100IUCalcium: 30mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 5 days.

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