No-Nut Butter & Jelly Muffins

No-Nut Butter & Jelly Muffins

Nutrition Highlights: vegetables, whole grains, nuts, Rich in vitamins A, B complex, C, E, K, manganese, iron, potassium, folate, riboflavin, selenium, fiber, and protein.

Makes 8 Large Muffins:
(or 16 mini muffins)


Cook: 20-24 minutes

Servings: 8 large muffins


  • 1 cup Flour Blend (or half all-purpose flour and half whole grain flour) (Make Ahead Recipe #13: Flour Blend recipe)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup sugar
  • 1/3 cup canola oil
  • 3/4 cup lowfat milk
  • 3/4 cup Sneaky Chef Creamy No-Nut Butter (Learn More)
  • 8 heaping teaspoons favorite jam


  • Preheat oven to 350 degrees and line a muffin tin with paper liners.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, milk, and No-Nut Butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don’t over-mix or the muffins will be dense).
  • Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you’re using mini-muffin cups, scale back quantities to fit into the smaller sized cups.
  • Bake for 20 to 24 minutes, until the tops are golden brown.

1 thought on “No-Nut Butter & Jelly Muffins”

  1. Just made these. Wow, what a light and airy muffin. The batter seemed too loose for a muffin, but it cooked up so fluffy. I was able to get 12 muffins with the size of my tins, allowing for better portion control for my hubby. I am going to try this with regular peanut butter too. And maybe add chocolate chips for the kids. Thanks.