Peanut Butter Jelly Carrot Muffins (PBJC!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Peanut Butter Jelly Carrot Muffins (PBJC!) calories by ingredient
Introduction
Yummy snack or breakfast treat! Enjoy a healthier and nutritious muffin and feel like you're being bad! What I love about it is that it packs 5 grams of protein, 2 grams of fiber, 6 grams of good fat, and only 125 calories and 14 carbs per muffin. Yummy snack or breakfast treat! Enjoy a healthier and nutritious muffin and feel like you're being bad! What I love about it is that it packs 5 grams of protein, 2 grams of fiber, 6 grams of good fat, and only 125 calories and 14 carbs per muffin.Number of Servings: 12
Ingredients
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1/2 cup Natural Unsalted Peanut Butter
1/2 cup Grated Carrot (about one large carrot)
1/4 cup Brown Sugar, packed
2 tbsp Smart Balance Light (or other light spread)
1/2 cup Fat Free Greek Yogurt
1 large Egg White
1/2 cup Whole Wheat White Flour
2 tbsp Flaxseed Meal
1 tsp Baking Powder
1 tsp Baking Soda
12 tsp real Fruit Preserves (about 30 grams)
Directions
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.
Member Ratings For This Recipe
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HEALTHYASHLEY
