Peanut Butter and Jelly Muffins
These Peanut Butter & Jelly Muffins are the perfect grab and go breakfast recipe. Using strawberry preserves, it makes an easy snack idea.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 cup milk
- 2 teaspoon vanilla extract
- ¼ cup coconut oil
- ¾ cup strawberry preserves
Instructions
- Preheat the oven to 375˚F. Line a muffin tin with paper liners and set aside.
- In the bowl of a stand mixer, mix together the flour, salt, baking powder and sugar. Mix in the peanut butter until crumbly.
- In a medium bowl, whisk together the eggs, milk, vanilla extract and coconut oil.
- Slowly mix the egg mixture into the flour mixture until just combined.
- Fill each cup halfway with the batter. Spoon 1 tablespoon of strawberry preserves unto each cup, then top with the remaining batter.
- Bake in the preheated oven for 18-20 minutes.
- Allow to cool in the muffin tin.
