PB&J Mini Muffin Sandwiches

PB&J Mini Muffin Sandwich recipe - Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid. Dairy-free option.

With school starting soon for our kiddo, school lunches have been on my mind. My little one is a, shall we say, a “selective” eater. (I use the term “selective” over “picky” so that when she reads these blog posts in 5 years, she won’t get quite so mad at me. Love you kiddo!)

Because of said selectiveness, I’m working a little harder on trying to come up with a variety of foodstuffs that she’ll actually eat when she opens her lunchbox at school.

To that end, we’ve spent a bit of time together browsing blogs and books for kid-friendly recipes to try, including the ever-inspiring weelicious. These breakfast cupcakes cued a jaw-drop for our daughter, but because of the cream cheese frosting, she ultimately gave them a thumbs down. (Note that this in no way a reflection of the recipe – most new foods are a bust with our kid, and everyone else gobbled them up!)

I really liked the base muffin recipe though, and wasn’t ready to let it go. It uses very little sugar, has a bit of protein from the nut butter, and is totally tasty with a little smear of jam.

And, I soon discovered, when you cut these cute mini muffins in half and put the jam inside, you’ve got the little mini muffin sandwiches! Even cuter!

PB&J Mini Muffin Sandwich recipe - Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid. Dairy-free option.

Not only are they cute, but with the jam inside, they’re perfect for travel. Say, for school lunches!

PB&J Mini Muffin Sandwich recipe - Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid. Dairy-free option.

Oh, and does our daughter like this version? Well, no, to be honest. No she does not. Because (silent sigh) … she doesn’t like jam. A smear of Nutella gets the thumbs up, though!

Baby steps, right?

PB&J Mini Muffin Sandwich recipe - Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid. Dairy-free option.

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PB&J Mini Muffin Sandwiches

Perfect for lunch boxes or grab-and-go breakfasts, these mini muffins are sure to delight (almost) every kid.

Ingredients:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine-grain salt or sea salt
  • 1/4 cup peanut butter (can substitute sunflower seed butter)
  • 1 large egg
  • 3 tablespoons granulated sugar
  • 1 cup unsweetened almond milk or whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup jam or jelly

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Spray the cups of a 24-cup mini muffin pan with nonstick spray or grease well with a little oil.
  2. In a large bowl, stir together the flour, baking powder, and salt.
  3. In a medium bowl, whisk together the peanut butter, egg, and sugar until smooth. Add the milk and vanilla and mix.
  4. Pour the wet ingredients over the dry ingredients. Stir with a whisk just until smooth. Don’t overmix as that can lead to tough muffins! No one wants tough muffins.
  5. Bake 8-10 minutes, until the tops spring back when you poke them and a toothpick inserted into the center comes out dry.
  6. Remove from oven and place on a rack to cool for about 5 minutes. Using a butter knife to help pry the muffins out of their cups, gently remove the muffins and place them on a wire rack to cool completely, about 20 minutes.
  7. Cut muffins in half, spread on 1/2 teaspoon of jam on the insides of each bottom half, and then replace the top.
  8. Muffins keep in an airtight container at room temperature for 2-3 days.

Muffin recipe adapted from weelicious.

// All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.