Peanut Butter & Jelly Muffins

Author:

Jaeie

Servings:

1 dozen muffins

Cooking Time:

20 mins

Ingredients:

1 and 3/4 cup whole wheat flour

1/4 cup brown sugar splenda

1 tbsp baking powder

1/2 tsp salt

1 1/4 cups unsweet almond milk

1/4 cup natural peanut butter

1/4 cup egg substitute

3 tbsp apple sauce

1 tsp vanilla extract

1/4 cup low-sugar jam of choice

Cooking spray

Directions:

Preheat oven to 400°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.
Adapted from Cooking Light.