Guiltless Peanut Butter and Jelly Muffins

What could possibly be a more classic and delicious combination than peanut butter and jelly?  Peanut butter is my favorite treat.  I absolutely love all things with peanut butter and frequently just crave a small taste of that fantastic creamy butter.   However, I never have the points to justify my peanut butter indulgence.  I had to invent a recipe that would give me the same wonderful peanut flavor with the sweet jam without any of the guilt.  That's where these fantastic little muffins come in.

These muffins taste just like a traditional PB & J.  They use PB2 but you can use any peanut powder that you like to cut down on the calories and fat.  I also used a homemade sugar-free jam (I'm slightly obsessed with making jams and canning, but that's for another day).  They go up by a point each if you use a low-sugar jam.  I've made them with both strawberry and raspberry jam and these healthy muffins didn't last more than a couple days.  They will also freeze really well.

Guiltless Peanut Butter and Jelly Muffins
homefamilylove.com
Servings: 18 ★ Size: 1 muffin ★ Smart Points: 3 ★ Points Plus: 3 ★ Calories: 94 ★ Total Fat: 1 g ★ Saturated Fat: 0 g ★ Protein: 4 g ★ Carbohydrates: 21 g ★ Fiber: 2 g ★ Sugars: 5 g ★ Sodium: 99 mg ★ Cholesterol:  10 mg

Ingredients:
· 4 medium bananas, very ripe
· 1 large egg
· 1/2 cup (125 ml) applesauce
· 6 ounces (170 g) 0% Greek yogurt
· 1/2 cup ( 100 g) brown sugar
· 1 teaspoon vanilla extract
· 1 1/2 cups (160 g) whole wheat flour
· 1/2 cup (75 g) PB2 or another Peanut Powder
· 1 teaspoon baking soda
· 18 tablespoons sugar-free strawberry or raspberry jam

Directions:
1. Preheat the oven to 375 degrees. In a stand mixer or a large bowl and electric mixer, place the bananas, egg, applesauce, Greek yogurt, and vanilla. Mix until the bananas are well mashed and the mixture is nearly smooth.

2. Add in the whole wheat flour, PB2, and baking soda.  Mix until the dry ingredients are well incorporated. 

3. Fill 18 lined cupcakes 2/3 full.  In the center of each muffin place a tablespoon of sugar-free jam.  Use a spoon to gently push the jam into the center.  You could also gently swirl it around. 

4. Bake the muffins for 20-22 minutes or until a toothpick comes out clean.