Healthy peanut butter and jelly muffins are whole wheat and naturally sweetened, with no butter or oil but plenty of peanut butter flavor and a fun jelly center!
Preheat oven to 350. Line a muffin tin with paper liners, then spray with cooking spray and set aside.
In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, add eggs, peanut butter, honey, applesauce, milk and vanilla and stir until well combined.
Add the wet mixture to the bowl with the dry ingredients and stir until just combined. The batter will be thick.
Fill each lined muffin cup about 1/3 full with the peanut butter dough. Wet your fingers and use them to press the mixture down and cover the bottom of each muffin tin.
Spoon about 1 teaspoon of jam or jelly into the middle of each cup.
Cover each cup with another dollop of peanut butter dough until all the dough is used.
Use wet fingers to pat down the tops of the muffins and seal in the jelly filling.
Bake at 350 for 16-18 minutes, until a toothpick inserted in the center comes out clean.
Cool the muffins on a wire rack then store at room temperature for 2-3 days, in the refrigerator for up to 5 days or in the freezer for up to 5 months.
You can sub almond butter for the peanut butter to make these peanut-free.
You can use 2% milk, skim milk, soy milk - whatever you have.
I use my easy strawberry freezer jam, but you can use a store-bought jelly and make these with your favorite flavor.