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toddler peanut butter and jelly mini muffins in a bowl.

Get the recipe: Peanut Butter + Jelly Mini Muffins for Toddler

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  • 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


  • 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.


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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