When a bunch of toddlers rush you at a park for a batch of these muffins you should be:
A] frightened that you are going to be eaten alive along with the muffins by a bunch of 2 feet tall zombie walking kiddos.
B] excited that you made them something that they will actually eat, because these days eating is hit or miss.
C] run the other direction because in less then 3 minutes all of them will be crying, fighting and having complete melt downs when the muffins are gone.
D] All of the above
These muffins are a total hit. YesssssHhhhh! Take that zombie walkers.
Made with whole wheat, greek yogurt and some sweet potato puree these peanut butter and homemade jelly muffins are completely healthy and delicious.
I got inspiration for these muffins from a book called Deceptively Delicious where the author (who also happens to be Jerry Seinfeld’s wife) sneaks in vegetable and fruit purees into all sorts of foods to foul kids into eating their produce. Now, that happens to not be my method of getting kids to eat their fruits and veggies. I believe in building a good relationship and foundation to eating wholesome foods, not hiding them. Then again, I don’t have a kid that are older then 3. So in a couple of years, my thought process might change [kinda like my thought on only using cloth diapers, which lasted all of 2 months]. In any case, I used this recipe because the puree adds a ton of moisture without adding a ton of fat and unnecessary calories. If you don’t have any sweet potato or carrot puree you can always use applesauce (homemade or store bought).
And just so we are on the same page, the answer to the question above is D.
Veggie or Fruit purees can be added to almost any baked goods for some extra nutrition.
This homemade ‘jelly’ isn’t really jelly and I wouldn’t use it for anything other then these muffins, but it serves its purpose by adding a sweet fruity punch to the peanut butter. Don’t want to bother with having to clean a blender, no problem. You can use any jelly/jam/preserve you want.
Peanut Butter + Jelly Mini Muffins
Adopted from Deceptively Delicious by Jessica Seinfeld
1/2 cup organic peanut butter
1/2 or 4 ounces carrot puree, sweet potato puree or applesauce
1/2 cup brown sugar, agave nectar, raw sugar or honey
2 tbsp organic coconut oil
1/2 cup 2% greek yogurt
1 large egg
1 cup whole wheat flour or 1/2 cup of white and 1/2 cup of wheat
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup low-sugar jam, homemade jam or 1 cup mixed berries and 1 tbsp sugar
Pre-heat oven to 350°.
Spray or line mini or regular muffin tin.
In a large bowl, blend the peanut butter, puree, sugar and coconut oil until well combined. Then stir in the yogurt and egg.
Add in flour, baking soda, baking powder and salt. Stir until just combined.
To make jelly, place mixed fruit and sugar into a blender or food processor. Pulse until just blended but still chunky. If your mixture is a little on the watery side, just spoon around the water and get the big chunks of fruit when filling your muffin tins.
Divide batter among the muffin cups and then add a teaspoon of jelly to the tops of each muffin. I like to do a karate chop with the spoon that is filled with the jelly into the center of each muffin. I find this lets the jelly ooze into the center of each muffin.
Bake for 17-20 minutes or until the tops of the muffins are slightly browned. Let cool on wire rack.
Makes 36 mini or 12 regular muffins. Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months.