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Prep 10 mins
Cook 30 mins
This are filled with nutrition and a kid pleaser too! I've adapted them from "the sneaky chef" cookbook. In addition to the peanut butter and jelly, these have pureed carrots and sweet potatoes (orange puree). Because the puree is so smooth, the kids won't notice the extra vegetables. If you are short on time, use jarred baby food instead. If you bake often, it might be easier to make a large batch of the flour combo (white flour, wheat flour, wheat germ) than measure it out each time. Do not use jelly (jelled fruit juice) as it will disappear, use jam (pureed fruit).
- 1⁄3 cup white flour
- 1⁄3 cup whole wheat flour
- 1⁄3 cup wheat germ
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon sea salt or 1⁄2 teaspoon kosher salt
- 2 large eggs
- 1⁄4 cup brown sugar
- 1⁄4 cup canola oil
- 3⁄4 cup smooth peanut butter
- 8 teaspoons jam
use 3/4 cup orange puree (recipe 256341)
- pureed carrot, and
- sweet potato
- Preheat oven to 350 and prep your muffin tins (spray or paper).
- In a large bowl, combine white flour, wheat flour, wheat germ, baking powder, baking soda and salt with a whisk. Set aside.
- In a second bowl, whisk together the eggs and sugar until well combined. Then whisk in the oil, orange puree, and peanut butter.
- Fold the dry ingredients into the wet ones. Don't over-mix or your muffins will be dense or tough.
- Scoop out about 2 tbsp of the batter into each large muffin tin (about half full). Then add a spoonful of jam into each cup. Then continue filling each cup with more batter. (Adjust for your size muffin tin).
- Bake for 25 to 30 minutes (large muffins), until the tops are golden brown.