Brunch

Peanut Butter Jelly Carrot Muffins (PBJC!) is for Breakfast, Snack.

Peanut Butter Jelly Carrot Muffins (PBJC!) takes 15 minutes to prepare.

Peanut Butter Jelly Carrot Muffins (PBJC!) takes 25 minutes to cook.

Peanut Butter Jelly Carrot Muffins (PBJC!) makes 12 servings.

The ingredients for Peanut Butter Jelly Carrot Muffins (PBJC!) are:

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)

Here is how you make Peanut Butter Jelly Carrot Muffins (PBJC!):

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: 12Recipe submitted by SparkPeople user KARVY09.

The nutritional information for Peanut Butter Jelly Carrot Muffins (PBJC!) is:

• 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

The dietary needs meet for Peanut Butter Jelly Carrot Muffins (PBJC!) is Vegetarian