Pb & J Muffins

"I got this from the Delicious Living website. It tastes like a moist pb&j with lots of healthy stuff sneaked in."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
photo by SusieQusie photo by SusieQusie
Ready In:
12 muffins




  • Preheat oven to 400º.
  • Spray paper muffin cups with nonstick cooking spray.
  • In a large bowl, combine flours, baking powder, baking soda, and salt.
  • With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery.
  • Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.
  • Spoon about 2 tablespoons batter into each muffin cup.
  • Top each with about 1 teaspoon fruit preserves.
  • Cover with remaining batter.
  • Bake 15–20 minutes, until toothpick inserted in center comes out clean.

Questions & Replies

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  1. Love the flavor in these muffins. I used whole wheat pastry flour to make them more tender and subbed 1/4 cup of the peanut butter as applesauce to lower the fat. We don't like things too sweet, but I did use the 3/4 cup, based on Boomette's review. I think most people will want more sweetness in these. And definitely double the jam, that's the best part! Or spread some on afterward (like Nimz's photo). I got 22 muffins out of this and they were great!
  2. These might be the best muffins I've EVER had and they have healthy stuff in them!! I didn't even need to put butter on them (usually I NEED to). I just greased a muffin pan (I'm sure "spray paper muffin cups" is just a typo) and they were so perfectly browned and came out of the pan easily. It took 20 minutes in my oven.
  3. Its nice dish
  4. I made these muffins yesterday with DS (almost 3 years old). I used only 1/2 cup of honey but maybe it would have been better with 3/4 cup. I liked that these muffins had carrots and zucchini. I got 12 large muffins. Thanks Wi Cheesehead. Made for Zaar Star Game.
  5. We halved the recipe and got 8 yummy jumbo muffins. We omitted zucchini and used 1 cup of carrot. We also used an assortment of preserves, and even made one with chocolate morsels and another with cream cheese as the preserve. The cream cheese one was yummiest as the flavors of it tasted great with the carrots and peanut butter. Very simple and easy to make, these are a definite keeper.


I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
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