i should be mopping the floor: PB&J Lunchbox Muffins

Thursday, August 15, 2013

PB&J Lunchbox Muffins

I love keeping sandwich alternatives in the freezer to pop into lunch boxes on busy mornings. These PB&J Lunchbox Muffins are a perfect, protein-packed solution.

Sandwich Alternative: PB&J Lunchbox Muffins | Makes 3 dozen freezer-friendly muffins packed with protein. Perfect to toss in a lunchbox in the morning and thawed out by your kiddo's lunchtime.
Last year, I shared my two favorite sandwich alternatives: our Pepperoni Muffins and Corn Doggie Muffins. They're always in my freezer during the school year for quick fix lunches. This year, I wanted to find a good peanut butter and jelly one, too! Eureka...I stumbled onto one that I could tweak a bit and make into our own.

Sandwich Alternative: PB&J Lunchbox Muffins | Makes 3 dozen freezer-friendly muffins packed with protein. Perfect to toss in a lunchbox in the morning and thawed out by your kiddo's lunchtime.
The jelly part of these muffins is actually optional...but it is a fun touch {and technically accounts for the "J" part of the muffin title}. It does, however, sink to the bottom of the muffin during the baking. It wasn't that big of a deal to us, though. I tried it several ways, but it sunk every time. 

The original recipe is from Lifetime Moms. The below version has been adapted to my own family's taste preferences. It also makes gobs of muffins. Perfect for a day of baking that will turn out lunch muffins for a month or two.

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon of salt
1 teaspoon baking soda
2 cups brown sugar
1/2 cup coconut oil
1 3/4 cups of peanut butter
1 1/2 teaspoons vanilla extract
2 eggs, beaten
2 cups milk
1/4 cup grape or strawberry jelly {optional}

Directions:
Preheat oven to 350 degrees. Prepare 36 muffin cups with liners. In a medium bowl, combine flour, cream of tartar, baking soda and salt. Set aside. 

In a separate {large} bowl, beat together brown sugar, coconut oil and peanut butter
until fluffy. Add vanilla and eggs and mix until combined. 

Fold half of the flour mixture into the peanut butter mixture. Stir in half of the milk. Fold in second half of flour mixture and then remaining milk. Mix completely. 

Fill muffin cups 1/3 of the way full. Add a dollop of jelly on top of batter {if desired}. Fill remaining with the muffin batter until 2/3 full. Bake for 20-25 minutes in the oven, until muffins are golden brown {or a toothpick comes out clean}. Cool for at least 1 hour before serving. Best served the next day. Pop a frozen muffin in a lunch box in the morning and it will thaw by lunchtime.

Just FYI: When I freeze mine, I pop the muffins out of the tins and line them up next to each other on a cookie sheet. I set the cookie sheet in the freezer for several hours until they are pretty much frozen. Then I take them out and place the frozen muffins into larger freezer zip-top bags {I actually double-bag them} and put them back into the freezer for up to three months.


Sandwich Alternative: PB&J Lunchbox Muffins | Makes 3 dozen freezer-friendly muffins packed with protein. Perfect to toss in a lunchbox in the morning and thawed out by your kiddo's lunchtime.
I thought the squeezie kind of jelly was perfect for these. No mess!

Sandwich Alternative: PB&J Lunchbox Muffins | Makes 3 dozen freezer-friendly muffins packed with protein. Perfect to toss in a lunchbox in the morning and thawed out by your kiddo's lunchtime.
On Monday, I'll be sharing five ways to think outside the sandwich-box when making school lunches. Check back for lunch examples and even a free printable sheet of lunch notes!
To download the printable recipe, click on the image below:








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24 comments:

  1. I haven't cooked with coconut oil before. What is the benefit? Could I substitute vegetable oil without changing the taste?

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    1. Hi Penelope! Thanks for stopping by. I started using Coconut Oil a year ago when we were doing a strict diet {totally fell off that wagon...heehee}. It is considered a healthier oil since it doesn't have trans fat. There's actually a lot of health benefits to it...I've even heard of a lot of non-consumption ideas for it. Just a neat all-around oil.

      Another thing is that coconut oil has a higher heat tolerance than other oils...meaning you can cook at really high temperatures with it and it won't burn off or well, just burn in general. This is one reason I still use it.

      And yes, you can certainly use vegetable oil without a problem at all...it shouldn't alter the taste {coconut oil isn't all that coconutty in flavor}. It is a 1:1 substitute, so no issues there. You could also substitute with real butter.

      Thanks so much for stopping by! :)

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  2. Love these, Kristi!! And I am hungry so I want one NOW. lol Pinned!
    xoxo

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  3. This makes me wish #2 liked peanut butter. Of course, I'm sure #1 and #3 would gobble these up (nothing lasts for two months in this house!)

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    1. True confession time, Julie. My original intent was for these to stay around in the freezer through October. HA! My kids are still on summer break {we don't go back until the 26th} and are eating me out of house and home. I made these on Monday. Froze them Tuesday and now there are all of four left. FOUR!!! Out of three dozen. Those turkeys just grab them out of the freezer and microwave them. So, yes...I know what ya mean!! :)

      And honestly, I'm not a huge peanut butter person myself and I really enjoyed these. So your #2 may not mind them too much! :)
      Thanks for always leaving such fabulous comments and making my day, girl!! I appreciate you so much!

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  4. So. Much. Sugar!!!! TWO CUPS?!?

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    Replies
    1. Yes, I know. I was a little like...whoa! However, this is a BIG recipe and makes 36 muffins. That averages out to less than a tablespoon of sugar per muffin. Which is less than I put in my coffee {I know, bad}! But it's not as scary when you think about the recipe size! :)

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    2. Considering that both peanut butter and the jelly are fairly sweet already, I bet you could cut out part of that sugar without altering the flavor too too much. You just might need to increase the liquid otherwise to compensate for texture.

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  5. I like these muffins!
    I think (no, I'm sure) my nephews and nieces would simply loooooooooooooooove them

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  6. On a fun note regarding the coconut oil, if you add 2 TBS of the coconut oil and a bag of chocolate chips together on medium heat. Then let the mixture cool down you will have the Hershey Hardening Syrup. Due to the melting point of coconut oil, it will actually harden when drizzled over ice-cream. So fun!! Super Easy, and way more affordable. 1 batch easily makes a pint of chocolate heaven. It goes much farther then you'd think.

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  7. This is a great idea b/c my kids carry their lunches to school almost every day (we go back the 26th too) and it doesn't take long before I'm scratching my head trying to figure out something new and different for them...that they will actually eat! Pinning!

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  8. This is an awesome idea! Hoping to make these on a cool day sometime soon. :-)
    P.S. I LOVE your blog design!

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  9. Maybe you could do inject a shot of jelly after they cooled. Like they fill a jelly donut.

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  10. Do you think this recipe would work with almond milk?

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  11. I made something similar as cupcakes a few years ago:

    http://www.quirkycookery.com/2009/08/peanut-butter-and-jelly-cupcakes.html

    These are obviously going to be sweeter since they're cupcakes, not muffins, and have an "icing" on top. Mine are the exact opposite with the jelly only being on top instead of on the very bottom, ha.

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  12. I just finally got around to making these this morning. YUM! I put some in the freezer thinking that they would be perfect for once new baby arrives, easy lunch/snacks for my girls, but I'm not sure how long they are going to be staying in the freezer!
    Thank you for sharing these.

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  13. Do you think I could mix these all up in the Kitchenaid alternating flour mixture, peanut butter mixture and milk instead of folding and mixing?

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  14. These look wonderful and we're always looking for new muffins to make for a quick breakfast. Will give these a try. Pinned.

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  15. Cool. Will def try out this summer to see if they're a hit for the school year. :)

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  16. What a great idea. My little boy would love these. He loves PBJ! And so do I! ;-D

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  17. Yum! My daughter is starting preschool in the fall, these will be great for last minute lunches :)

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  18. Ohhh! I love muffins and peanut butter and jelly!! Never thought to combine 'em. Pinning! Might make them for breakfast in the morning and surprise the kiddos!!!

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  19. Love this recipe making this tonight for lunch boxes this week!

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