Get the recipe: Peanut Butter + Jelly Mini Muffins for Toddler
Ingredients
- 1/2 cup peanut butter
- 1/2 cup or 4 ounces carrot puree, sweet potato puree or applesauce
- 1/2 cup brown sugar, agave nectar, raw sugar or honey
- 2 tbsp coconut oil, melted
- 1/2 cup 2% plain greek yogurt
- 1 large egg
- 1 cup whole wheat flour, 1/2 cup of white and 1/2 cup of wheat
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup low-sugar jam
Instructions
- Pre-heat oven to 350° F. 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.
- Spoon batter into muffin cups until 2/3 the way full 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.
Notes
Age: 1 year and up
Yeild: Makes 36 mini or 12 regular muffins.
Storage: Store in airtight container at room temperature for 3 days or freeze for up to 3 months.
Adapted from Deceptively Delicious by Jessica Seinfeld
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