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.

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.

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.

I thought the squeezie kind of jelly was perfect for these. No mess!

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:

{i linky-party here}

and at Coastal Charm and Savvy Southern Style

Neglect your chores like me and don't miss a thing:

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