Move over, classic childhood sandwich. These healthy peanut butter and jelly breakfast muffins are a showstopper. While just one PB&J sammie can pack a whopping 18 grams of sugar, these slimmed-down muffins each have just four grams of the sweet stuff. Fresh, chopped strawberries replace sugar-laden jelly without sacrificing fruity flavor. To cut fat, use mashed bananas (the more ripe the better) and Greek yogurt, which keeps the muffins moist. And at 61 calories each, it’s OK to eat more than one for breakfast or a light snack. For a decadent finishing touch, warm some peanut butter and drizzle on top.
Peanut Butter and Jelly Breakfast Muffin Recipe
Makes 36 mini muffins
Prep time: 30 minutes
Cook time: 10 minutes
nonstick cooking spray
2 ripe bananas
1/4 cup maple syrup
1/4 cup light brown sugar
1/2 cup non-fat Greek yogurt
1/3 cup unsweetened vanilla almond milk
1/2 cup peanut butter
2 teaspoons vanilla extract
1 3/4 cup white whole-wheat flour
1/4 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped strawberries
- Preheat oven to 425°F. Coat mini muffin trays with nonstick cooking spray.
- In a medium bowl, mash bananas until smooth. Add maple syrup, brown sugar, yogurt, egg and milk and whisk until just combined. Stir in peanut butter and vanilla until well mixed.
- In a separate larger bowl, whisk flour, cinnamon, baking soda, powder and salt.
- Slowly pour half of wet mixture into dry mixture, stirring lightly. Add the rest of the wet mixture and stir until just combined. Do not over-stir. Fold in chopped strawberries.
- Spoon batter into muffin tray, filling each cup until it is almost full.
- Bake at 425°F for five minutes, then reduce temperature to 350°F and bake for another five to six minutes. Prick muffin with a toothpick and if clean, muffins are ready. Let cool in tray for five minutes.
For more recipes from Emily, visit www.emsbytes.com.