peanut butter muffins jam filling
  • (1 cup) all-purpose flour
  • (3/4 cup) whole wheat flour
  • (1/4 cup) granulated sugar
  • (1/4 cup) packed dark brown sugar
  • (1 Tbsp.) baking powder
  • (1/2 tsp.) salt
  • (1 1/4 cups) fat-free milk
  • (1/3 cup) creamy peanut butter
  • (1/4 cup) egg substitute
  • (2 Tbsp.) butter, melted
  • (1 tsp.) vanilla extract
  • (1/4 cup) strawberry jam



Peanut Butter Muffins w/Jam Filling

A breakfast twist on a classic PB&J sandwich, these peanut butter muffins are filled with strawberry jam.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes


  1. 1Preheat oven to 400°F. Spray a muffin pan with cooking spray.
  2. 2In a large bowl, combine white and wheat flours, white and brown sugars, baking powder and salt. Use your hand to make a hole in the center.
  3. 3In a separate bowl, whisk together milk, peanut butter, egg substitute, butter and vanilla. Pour into the hole you made in the flour mixture and stir until combined.
  4. 4Fill each muffin cup halfway with batter, top each one with 1 tsp. jam and fill with remaining batter. Bake 20 minutes, or until spongey when touched. Let cool and serve.

Nutritional Information

Serving Size: 1 muffin

Amount Per Serving:

  • Calories 185
  • Total Fat 5.8 g
  • Total Carbohydrate 29.4 g
  • Protein 5.2 g
  • Cholesterol 6 mg
  • Sodium 288 mg
  • Fiber 1.6 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.