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pb and j muffins 1

PB&J Muffins


  • Author: Kristy
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

Although I did buy some walnuts, maybe the cranberry crack will happen soon…and maybe I’ll spread it on these peanut butter and jelly muffins.

Total recipe cost: $4.52 | $0.38 per muffin


Ingredients

Scale
  • ¾ cup whole wheat flour – $0.13
  • 1¼ cup all-purpose flour – $0.17
  • 1½ teaspoon baking soda – $0.02
  • ½ teaspoons baking powder – $0.03
  • 7 packets of stevia – $0.70
  • ½ teaspoon cinnamon – $0.03
  • 2 eggs – $0.33
  • ½ cup honey – $1.00
  • ¼ cup coconut oil – $0.43
  • ¼ cup non-fat Greek yogurt – $0.25
  • 2 teaspoons vanilla – $0.10
  • ½ cup almond milk – $0.20
  • ⅓ cup frozen cranberries – $0.41
  • ½ cup frozen blueberries – $0.50
  • ¼ cup peanut butter + 24 tablespoons for topping – $0.22

Instructions

  1. Preheat oven to 425 degrees.
  2. Whisk together flours, baking soda, baking powder, stevia, and cinnamon.
  3. Melt coconut oil in the microwave for 30-60 seconds.
  4. In a large bowl, mix together eggs, honey, melted coconut oil, Greek yogurt, vanilla, and almond milk.
  5. Add dry ingredients to wet ingredients, and stir until just mixed. Stir in ¼ cup peanut butter. Stir in berries.
  6. Spray a muffin pan with non-stick spray, and fill muffins into 12 cups. Fold a bit of peanut butter into the top of the batter.
  7. Set oven temperature to 375, and put muffins in oven.
  8. Bake for 20-25 minutes, until tops are golden brown and an inserted toothpick comes out clean.
  9. Let cool a few minutes before removing from pan.
  • Category: Baked Goods

Nutrition

  • Serving Size: 1 muffin
  • Calories: 205
  • Sugar: 13 g
  • Sodium: 312 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 35 mg