Peanut Butter and Jelly Power Muffins

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 20 servings
  • Prep: 10 mins
  • Cook: 20 mins


1cup whole wheat flour
1 1/2teaspoons baking powder
1teaspoon baking soda
1/2teaspoon kosher salt
1/2cup maple sugar
1teaspoon ground cinnamon
6tablespoons old-fashioned oats
3tablespoons raisins
1/4cup chopped peanuts, divided
1/2cup soy milk
4tablespoons canola oil
6tablespoons maple syrup
1teaspoon vanilla extract
1/2cup peanut butter
1tablespoon cider vinegar
2medium bananas, mashed
4tablespoons strawberry jam


  1. Preheat oven to 350F. Grease 20 (2-inch) muffin cups.
  2. Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and half the peanuts.
  3. Combine soy milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not overmix.
  4. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle with remaining peanuts. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top, if desired.

Reprinted with permission from Lunch Lessons by Ann Cooper and Lisa M. Holmes (HarperCollins, 2006).

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 2
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 0mg
  • Sodium 180mg
  • Potassium 160mg
  • Carbohydrate 21g
  • Fiber 2g
  • Sugars 12g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 4%
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