Make your inner child (or actual child) happy with these whole wheat peanut butter and jelly muffins! They’re moist, delicious, and portable, and contain less sugar and more protein, healthy fat, and fiber than your typical muffin. Plus, you’ll love the crispy puffed rice cereal for a unique texture, and the tasty jelly surprise in the middle. 🙂
Perfect for breakfast or snack, these healthier muffins are just like your favorite peanut butter and jelly sandwich – but more fun!
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Puffed Rice PB&J Muffins
Homemade muffins are some of my favorite snacks (as you can tell by all the yummy muffin recipes on my blog!).
As a registered dietitian, I love baked goods that also pack a nutrient punch for a win-win snack. The key to making a muffin with staying power? Add some protein and fat, and reduce the sugar a bit. It will still taste great but won’t leave you with a sugar crash an hour later!
These muffins are packed with peanut butter for extra protein and healthy fat (not to mention delicious flavor!), and are also made using fiber-rich whole wheat flour so they’ll keep you satiated for hours. If you need a nut-free snack to pack for the kids for school, simply swap out the peanut butter for sunflower seed butter.
In addition to being a great snack or portable breakfast, these also make great pre-run fuel! They’re super easy to make and don’t require any butter.
Looking for more delicious muffin flavors to try? Check out these chocolate chip banana muffins or these apple cinnamon crumb muffins!
What You’ll Need
Here are the ingredients you’ll need to make these whole wheat peanut butter muffins:
- puffed rice cereal (Can’t find this? You can use rolled oats instead!)
- whole wheat pastry flour (or white whole wheat flour, or all-purpose flour)
- sugar
- whole milk (or dairy free substitute)
- natural creamy peanut butter (or sunflower seed butter for a nut-free option)
- extra-virgin olive oil
- vanilla extract
- egg
- jam (any flavor — I’ve used strawberry and raspberry with success)
- baking powder
- baking soda
Have extra peanut butter? Try this whole wheat peanut butter banana bread or these no bake peanut butter bliss balls.
How to Make Peanut Butter & Jelly Muffins
To make these muffins, start by preheating the oven to 350 degrees Fahrenheit.
Next, combine all dry ingredients in a large bowl (puffed rice cereal, flour, sugar, baking powder, and baking soda).
In another bowl, whisk all the wet ingredients except jelly (whole milk, peanut butter, olive oil, vanilla extract, and egg).
Combine wet ingredients with dry ingredients until just mixed. Next, grease a muffin tin or add muffin liners. Fill each muffin well halfway with batter.
Now for the fun part! Drop a teaspoon of jelly in the center of each cup. Cover the jelly with batter until it’s all used up.
Lastly, bake for about 20 minutes. (Insert a toothpick or fork in the center to check for doneness.)
That’s it! Allow them to cool and dig in. These are delicious on their own, or you can top with Greek yogurt or more nut butter for extra protein!
You’ll find the full peanut butter and jam muffins recipe below. Enjoy!
Moist Whole Wheat Peanut Butter and Jelly Muffins (No Butter)
These Whole Wheat Peanut Butter and Jelly Muffins are moist, delicious, healthy, and portable, with a tasty jelly surprise in the middle. Lower in sugar and higher in fiber, protein, and healthy fat than typical muffins, too!
Just like your favorite peanut butter and jelly sandwich — but more fun!
Ingredients:
- 2 cups puffed rice cereal
- 1 & ½ cups whole wheat pastry flour (or white whole wheat flour, or all-purpose flour)
- ½ cup sugar
- 1 teaspoon baking powder
- ½ tsp baking soda
- 1 cup whole milk (or dairy free substitute)
- 1/3 cup natural peanut butter (or sunflower seed butter for a nut-free option)
- 1 Tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 egg
- 12 teaspoons jam (any flavor — I used strawberry)
Instructions:
- Preheat oven to 350.
- In a large bowl, mix dry ingredients (cereal, flour, sugar, baking powder & soda). In a separate bowl, mix wet ingredients, except for jelly.
- Add wet ingredients to dry, mixing lightly until uniform.
- 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.
- Bake 20 minutes, or until cooked through.
