Pb and J Muffins Sneaky Chef
Elevate snack time with these irresistible and secretly nutritious PB and J Muffins, inspired by the Sneaky Chef! Bursting with the classic flavors of peanut butter and jam, these tender whole-grain muffins feature a hidden twist—a dose of grated carrots for an extra boost of vitamins your family won’t even notice. Made with a blend of whole wheat and all-purpose flour, natural applesauce, and honey for sweetness, they strike the perfect balance between wholesome and indulgent. A dollop of gooey strawberry or grape jam is tucked inside each muffin, creating a delicious surprise in every bite. Ready in under 40 minutes, these scrumptious treats are perfect for breakfast, lunchboxes, or a grab-and-go snack. Healthy, kid-friendly, and freezer-friendly—what’s not to love?
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Creamy peanut butter
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.5 cup Strawberry or grape jam
- 0.5 cup Grated carrots (optional, for added sneaky nutrition)
Instructions
Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners, or lightly grease the tin with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine the peanut butter, unsweetened applesauce, honey, egg, and vanilla extract. Mix well until smooth.
Gradually stir in the milk until fully incorporated.
Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix the batter, as this can result in dense muffins.
If using grated carrots for extra nutrition, gently fold them into the batter.
Fill each muffin liner halfway with the batter. Spoon about 1 teaspoon of jam into the center of each muffin, then top with more batter until the liner is about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the side (not the jam center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins fresh, or store them in an airtight container at room temperature for up to three days. They can also be frozen for up to one month for a quick grab-and-go snack.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 144.7 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 362 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
