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No-Nut Butter & Jelly Muffins

Sneaky Chef Missy Lapine created a no-nut butter that’s allergy-friendly and tastes just as good as the real thing, and she uses it in her peanut butter-flavored and jelly muffins.

Ingredients

  • 1/2 Cup all-purpose flour
  • 1/2 Cup whole-grain flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 2 large eggs
  • 1/4 Cup sugar
  • 1/3 Cup canola oil
  • 3/4 Cups low-fat milk
  • 3/4 Cups Sneaky Chef Creamy No-Nut Butter*, or regular peanut butter
  • 8 heaping teaspoons of your favorite jam

Directions

Preheat the 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 overmix or the muffins will be dense).

Scoop about 2 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 20-24 minutes, until the tops are golden brown.

Nutritional Facts
Servings8
Calories Per Serving353
Total Fat23g35%
Sugar13gN/A
Saturated4g19%
Cholesterol48mg16%
Protein9g19%
Carbs30g10%
Vitamin A33µg4%
Vitamin B120.2µg3.6%
Vitamin B60.1mg7.2%
Vitamin C0.6mg1%
Vitamin D0.5µg0.1%
Vitamin E4mg20%
Vitamin K7µg8%
Calcium136mg14%
Fiber2g7%
Folate (food)33µgN/A
Folate equivalent (total)54µg13%
Folic acid12µgN/A
Iron1mg7%
Magnesium49mg12%
Monounsaturated13gN/A
Niacin (B3)4mg19%
Phosphorus260mg37%
Polyunsaturated6gN/A
Potassium209mg6%
Riboflavin (B2)0.2mg11.4%
Sodium229mg10%
Sugars, added9gN/A
Thiamin (B1)0.1mg7.8%
Zinc1mg6.5%