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Peanut butter and jelly easy muffin recipe
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5 from 5 votes

Healthy Muffins for Kids

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 minutes
Cook Time 19 minutes
Total Time 34 minutes
Servings 12 servings
Calories 228kcal
Author Yumna Jawad

Ingredients

  • 2 1/2 cups organic all-purpose flour
  • 1/4 cup organic cane sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup 2% milk
  • ½ cup plain yogurt
  • ½ cup canola oil
  • 1 egg

For the sweet muffins

  • 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.

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.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used. It does not include the optional add-ins.

Nutrition

Serving: 1muffin | Calories: 228kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 168mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg