A very grainy photo of the PB&J muffins from the original magazine article

A very grainy photo of the PB&J muffins from the original magazine article

I tore this recipe out of a magazine several years ago (I confess I do not know which magazine it is from), and I thought I would share it because it’s a very creative take on incorporating vegetables into a “sweet” snack, and it keeps you satisfied on account of the good amount of protein and fiber.

The carrots give a boost of vitamin A and the zucchini offers some other carotenoids like Lutein and Zeaxanthin.

There is no overwhelming carrot or zucchini taste, so kids won’t turn their noses up at them either.

The recipe makes 12 muffins

1 cup whole-wheat flour
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup nonhydrogenated creamy peanut butter
3/4 cup low-fat (1 percent) milk
1/2-3/4 cup honey
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/4 cup canola oil
All-fruit strawberry or raspberry fruit preserves

1. Preheat oven to 400°. Spray paper muffin cups with nonstick cooking spray.

2. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.

3. Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter. Bake 15–20 minutes, until toothpick inserted in center comes out clean.

Nutrition information per muffin:

304 calories

14 g of fat

2 g saturated fat

36 mg cholesterol

9 g protein

39 g carbohydrates

3 g fiber

283 mg sodium

If you are looking to make the recipe lighter, there are a few ways you could do it:

  1. Use skim milk instead of 1%
  2. Replace half of the honey with Splenda or other low calorie sweetener, or use half the amount of honey depending on your sweet tooth.
  3. Replace one or both eggs with egg whites
  4. Use a lower calorie peanut butter like Better n’ Peanut Butter
  5. Use a low calorie or sugar free jelly

If you do all of the above you could cut the recipe down by 50 – 100 calories.