Peanut Flour Power — PB&J Breakfast Muffins

In honor of National Peanut Day, we celebrate the classic combination of peanut butter and jelly. This delicious duo never gets old. It’s salty and sweet, healthy and full of childhood memories. It’s the flavor of nostalgia, of being a kid and bringing your lunchbox every day. And remembering it was packed with love by mom. This sandwich does hold a special place in our hearts.

For traditionalists who hold peanut butter and jelly dear, this muffin recipe is sure to please. It’s a great new twist on an old favorite. Plus, it’s full of good-for-your-heart plant protein and it’s super convenient too. This make-ahead meal is ridiculously tasty. These muffins might just become your new go-to breakfast for busy weekday mornings or your new energizing mid day snack.

Makes 12 muffins

(National Peanut Day is 9-13-16)


  • 1 cup all purpose flour
  • 1 cup Byrd Mill Peanut Flour
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup peanut butter, melted
  • ¼ cup butter, melted
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 1 cup of your favorite jelly



  1. Preheat oven to 325 F and use a standard muffin tin with 12 paper liners
  2. In a large bowl, sift together all-purpose flour, peanut flour, sugar, baking powder and salt. Add eggs, melted peanut butter, melted butter, milk and vanilla extract and stir until well combined.
  3. Fill baking cups half way with batter.
  4. Use a spoon and drop 2 tablespoons of jelly in the center of each.
  5. Top each muffin with the remaining batter to cover.
  6. Bake 20 to 25 minutes or until set.
  7. Remove and let cool at least 15 minutes.


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