Peanut Butter and Jelly Muffins

UCD recipe Peanut Butter and Jelly Muffins ingredients image

Peanut Butter and Jelly Muffins

PB&Js aren’t just for school lunches. Start off your day with warm and golden peanut butter and jelly muffins.

  • Serving size: 1 muffin

  • PROTEIN per serving: 0.3 g*

  • CALORIES per serving: 357

  • Total FAT per serving: 19 g

  • Total CARBS per serving: 48 g

  • Number of servings: 6

  • Time to prepare: 50 min

*Protein amount may differ depending on the brands that are used.



  • 1/2 cup (1 stick) butter, softened

  • 1/4 cup granulated sugar

  • 1 tsp vanilla

  • 1 cup peanut butter replacement (Walden Farms)

  • 2 cups low-protein baking mix

  • 1/2 cup water

  • 1/2 tsp cinnamon

  • 6 tbsp grape jelly


  1. Preheat oven to 350°F.

  2. Blend all ingredients except for the jelly together with a wire whisk. Line a 6-muffin pan with paper muffin cups and divide batter among the 6 cups.

  3. Bake for approximately 20 minutes or until golden brown.

  4. Remove from oven and allow to cool in the pan for about 15 minutes.

  5. Fill a piping bag with jelly. Stick the tip halfway into the muffin and squeeze out 1 tbsp portion of jelly into each muffin.

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