From Scratch Snacks: PB & J Muffin Tops

We love muffins around here and usually have them on hand for snacks and breakfasts.  I noticed the girls get really excited when I offer them something just a little different.  Something as easy as turning your standard muffin into just a muffin top makes them giddy.  This is the case with these yummy PB&J muffin tops!  Full of sweet goodness, my girls enjoyed these as our "from scratch" snack last week.  Who doesn't love a big muffin top?  (As long as they aren't on top of my jeans, of course). 

PB & J Muffin Tops (Adapted from Weelicious' banana peanut butter muffin recipe)

1 cup all purpose flour

3/4 cup whole wheat flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup plain greek yogurt

1 large egg, beaten

1/3 cup sugar

1/3 cup canola oil

1/2 cup almond milk

creamy peanut or almond butter

jam or jelly

1. Preheat oven to 400 degrees F and grease a cookie sheet

2. Combine the flours, salt and baking powder in a bowl

3. In a seperate bowl, combine yogurt, egg, sugar and stir until combined.  Add the oil and almond milk and mix until smooth.

4. Slowly add the dry ingredients to the wet and combine

5. Using a medium ice cream scoop, drop batter onto cookie sheet and allow space apart so they don't cook into one another.

6. Drop 1 teaspoon of peanut butter and/or jelly onto muffin top and then cover with another teaspoon of batter

7. Bake for 12-15 minutes

8. Cool and serve.  These will keep for about a day covered or up to 4 in the refrigerator.  They freeze well too!

Check out more delicious recipes in the Weelcious Cookbook!  Linking up here today!
Have a great weekend!