Peanut Butter Jelly Carrot Muffins (PBJC!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup Natural Unsalted Peanut Butter1/2 cup Grated Carrot (about one large carrot)1/4 cup Brown Sugar, packed2 tbsp Smart Balance Light (or other light spread)1/2 cup Fat Free Greek Yogurt1 large Egg White1/2 cup Whole Wheat White Flour2 tbsp Flaxseed Meal1 tsp Baking Powder1 tsp Baking Soda12 tsp real Fruit Preserves (about 30 grams)
Preheat oven to 350F. Spray a 12-cup muffin tin with cooking spray or line with baking cups.
In large bowl, stir the peanut butter, shredded carrot, brown sugar, and Smart Balance Light until combined. Stir in the yogurt and egg white.
Add the flour, flaxseed meal, baking powder, and baking soda. Batter will be thicker than traditional batter and lumpy!
Divide batter among the muffin cups and drop a teaspoonful of preserves on top of each muffin.
Bake until the tops of the muffins are golden brown and a toothpick comes out clean when inserted into the center, approximately 20-25 minutes.
Cool on a wire rack and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user KARVY09.
In large bowl, stir the peanut butter, shredded carrot, brown sugar, and Smart Balance Light until combined. Stir in the yogurt and egg white.
Add the flour, flaxseed meal, baking powder, and baking soda. Batter will be thicker than traditional batter and lumpy!
Divide batter among the muffin cups and drop a teaspoonful of preserves on top of each muffin.
Bake until the tops of the muffins are golden brown and a toothpick comes out clean when inserted into the center, approximately 20-25 minutes.
Cool on a wire rack and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user KARVY09.
Nutritional Info Amount Per Serving
- Calories: 123.7
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 172.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.9 g
- Protein: 4.8 g