PB&J protein power muffins

Nutrition Information

Amount Per Serving
Calories 540
Calories from Fat 72
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Cholesterol 70mg
Sodium 520mg
Total Carbohydrate 91g
Dietary Fiber 4g
Protein 25g
Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  • Nonstick cooking spray
  • 1 cup – uncooked quinoa, rinse according to package directions
  • 1 3/4 cup – milk, divided
  • 2 cups – all-purpose flour
  • 1/2 cup – loosely packed brown sugar
  • 1 1/2 teaspoons – baking powder
  • 1/2 teaspoon – salt
  • 1/4 cup – plain nonfat Greek yogurt
  • 2 – large eggs
  • 1 teaspoon – vanilla extract
  • 4 tablespoons – creamy reduced-fat peanut butter
  • 1/4 cup – strawberry preserves

Pair each serving with:
8-ounce glass of milk


Preheat oven to 350 degrees and grease a standard 12-muffin tin with a nonstick cooking spray. In a medium sauce pan stir together quinoa and 1 cup milk. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until quinoa is tender and milk is absorbed.

In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine. In a medium bowl combine remaining milk, Greek yogurt, eggs, vanilla, and peanut butter and mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa. Divide batter among muffin cups. Drop a heaping 1/2 teaspoon of strawberry preserves into the center of each muffin tin on top of the batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.

Allow to cool for 5-10 minutes then serve with remaining 8-ounce glass of milk.