Peanut Butter and Jelly Muffins

Here's a healthy and unique spin on a muffin.  I'm always looking for ways to sneak more fruits and vegetables in my kids, especially since Jack absolutely refuses to eat any fresh fruit (what?!?).  These treats are full of whole grains, fiber, healthy fats, and vitamins and minerals.  The inspiration for these muffins came from The Sneaky Chef by Missy Chase Lapine.  They turned out moist and tasted like peanut butter cookies (but with with a muffin texture).  Be sure to freeze the extras, so you can have healthy snacks or breakfast options on hand.

Peanut Butter and Jelly Muffins

Makes: 15 large muffins

1/3 c wheat germ (or ground flax would work)
1/3 c ground flaxseeds (or wheat germ would work)
2/3 c whole wheat flour
2/3 c unbleached all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
1/2 cup brown sugar
1/2 cup canola oil
1 1/2 c berry and sweet potato puree (see recipe below)
1 1/2 c organic/natural peanut butter
8 heaping teaspoons organic jam (I used blueberry)

Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).

In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.  In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.  Fold the dry ingredients into the wet until flour is just moistened (don't over-mix or the muffins will be dense).

Scoop batter evenly into muffins tins.

Bake for about 23-27 minutes, until the tops are golden brown.

Berry and Sweet Potato Puree Recipe:

Combine these ingredients in a blender until smooth:

- 1 banana (I used a frozen one that was getting overripe)
- 1/4 cup carrot juice (or milk would work)
- about 1-1 1/2 cups frozen or fresh berries (I used organic strawberries and blueberries)
- 1/2 cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)

Note: You could use other berries or pumpkin puree. You can also change up the amounts of berries vs. potato puree, as long as you end up with the same amount of puree.