Healthy Muffins for Kids

Peanut butter and jelly easy muffin recipe

4.98 from 768 votes

These healthy muffins for kids are great for grab-and-go breakfast, lunchbox or snacks. They're filled w/ wholesome ingredients for a nutritious tasty treat

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 19

Total Time 34

Servings servings

Calories 210kcal

Author Yumna Jawad

Equipment

Ingredients

2 ½ cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
¾ cup 2% milk
½ cup plain yogurt
½ cup avocado oil
1 large egg

For the sweet muffins

creamy peanut butter 1 teaspoon per muffin
strawberry jam 1 teaspoon per muffin

For the savory muffins

grated zucchini 1 teaspoon per muffin
shredded cheddar cheese 1 teaspoon per muffin

Instructions

Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)
In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don’t over mix.
Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.
Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.

Video

Notes

Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of milk and yogurt, you can use any other plant-based milk and yogurt.
Instead of peanut butter, you can use any other nut butter or allergy-free butter, like sunflower butter
Instead of oil, you can use applesauce.
I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.

Nutrition