Mini Peanut Butter and Jelly Muffins – No Added Sugar, Heart Healthy

Mini Peanut Butter Jelly Muffins – No Added Sugar, Heart Healthy

Disclosure: By posting this recipe, I am entering my recipe into the Taste the Mighty Concord Welch’s Recipe Contest, a sponsored recipe contest in which I am eligible to win prizes. I was not compensated for my time.

Shut the front door- did I just say Peanut Butter and Jelly Muffins?

Why, yes, yes I did!

When my friend Jess over at Nutritioulicious announced she was hosting a contest with Welch’s I knew I had to enter.

Why?

First, because I love Jess and would do anything to support her.

Second, because I don’t think many people recognize just how versatile Welch’s grape juice is!

Take for instance these Peanut Butter and Jelly Muffins. Instead of using sugar, I used the natural sweetness of grapes from Welch’s grape juice and soaked those oats in them.

Not only is that reducing the need for added sugar, but, it’s also adding antioxidants! Thanks to the dark purple Concord grape, 100% grape juice helps support a healthy heart by promoting healthy circulation and keeping your blood pumping and energy flowing.

Whip up these Peanut Butter and Jelly Muffins and I promise you, the kids, your granddad, the neighbors… just about everyone will be happy campers!

Print

0 from 0 votes

Mini Peanut Butter Jelly Muffins

Course Breakfast, Snack

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 48 mini muffins

Author Elizabeth Shaw

Ingredients

• 3 cups old fashioned rolled oats
• 1 cup grape juice
• 1 cup fat free milk
• 1 1/2 teaspoon pure vanilla extract
• 1 cup white whole wheat flour
• 1/4 cup flaxseed meal
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 egg
• 1/2 cup natural peanut butter

Instructions

• In a medium bowl, add oats, grape juice, milk and vanilla. Stir and let soak in the fridge for 30 minutes.
• Remove oats and preheat oven to 375*F.
• To your blender, add the soaked oat mixture.Process for 30 seconds. Set aside.
• Rinse medium bowl and pat dry, add the flour, flaxseed meal, baking powder, baking soda, cinnamon and salt. Use a whisk and combine. Set aside.
• Add the egg and peanut butter to the blender, process another 30 seconds.
• Add in the dry flour mixture 1/2 cup at a time. Process until smooth.
• Line mini muffin tins with holders and place 1 ounce of batter into each muffin.
• Bake for 15-18 minutes, or until toothpick comes out clean.
• Enjoy with 1 teaspoon of peanut butter on top!
• Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Notes

If you're accustomed to store bought muffins, you may want to add a small amount of added maple syrup, honey or cane sugar for your palatability.

And — here’s the nutrition for a serving size of 2 mini muffins! It’s part of the contest, but I’d love to know, are you interested in seeing more of these?

Interested in other ways to use Welch’s grape juice?  Just check out the other awesome entries below!

​

​