By Paul Scally
Peanut Butter and Jelly Muffins
6 steps
Prep:15minCook:24min
Blueberry muffins are a classic quick grab and go breakfast for a reason, but they're traditionally loaded with added sugars. These ones however are much healthier than the classic though, packing fiber with oat flour, and avoiding tons of added sugars and unhealthy fats. To make in a loaf pan, or to make into chocolate muffins, check out my variations below:
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Updated at: Thu, 25 Jul 2024 18:46:17 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories137.9 kcal (7%)
Total Fat4.4 g (6%)
Carbs19.8 g (8%)
Sugars6.8 g (8%)
Protein6.1 g (12%)
Sodium109.9 mg (5%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Wet
330gbananas
large, overripe, mashed
½ cupPlain nonfat greek yogurt
¼ cupnatural peanut butter
¼ cupunsweetened applesauce
1egg
40gmaple syrup
Dry
Mix ins
Brushing
Instructions
Step 1
To a large bowl, mash the bananas. Add in the other wet ingredients
bananas330g
maple syrup40g
unsweetened applesauce¼ cup
Plain nonfat greek yogurt½ cup
egg1 
natural peanut butter¼ cupStep 2
In a separate bowl, whisk together the dry ingredients
quick oats120g
cornstarch20g
pb 2½ cup
baking soda1 tspStep 3
Add the dry ingredients to the wet ones and mix until just combined. Fold in the blueberries
frozen blueberries1 cupStep 4
Grease a muffin pan with spray and spoon in the batter
Step 5
Bake for ~24 minutes at 350F (muffins should be about 205F and toothpick will come out clean).
Step 6
Optionally, brush tops of muffins with melted butter. Let cool in pan for 10 minutes then transfer to a wire rack or plate
unsalted butter1 TbspNotes
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