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PB&J crumble muffins

4sp or 3pp each
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Baking
Servings 12


  • 1 egg
  • 1 egg white I use the carton of liquid egg white, 1 is 2Tbsp
  • 2 Tbsp brown sugar
  • 3 Tbsp light peanut butter
  • 1/3 cup unsweetened apple sauce
  • 1/2 cup milk I used skim
  • 1 tsp vanilla extract
  • 5.5 Tbsp reduced sugar strawberry jam
  • 1 tsp baking powder
  • 1 1/3 cup all purpose flour
  • For the Crumb topping
  • 2 Tbsp brown sugar
  • 2.5 Tbsp flour
  • 3/4 Tbsp melted butter or calories reduced margarine


  • Preheat oven to 350F and spray a regular sized 12 hole muffin tin with non stick spray.
  • In a large bowl beat together your egg, egg white and brown sugar, add in 2 Tbsp of peanut butter (leaving 1Tbsp aside) and continue beating.
  • Stir in your apple sauce, milk and vanilla extract.
  • Mix in flour and baking powder.
  • Use 1/3 of your batter and evenly divide over your 12 muffin cups. Place 4 Tbsp (1/4 cup) of your jam in a little zip lock bag (you will be saving the other 1.5Tbsp for your topping) cut off tip of bag and pipe over 12 muffins in the center.
  • Melt your remaining 1Tbsp of peanut butter in a small bowl for 45 seconds in microwave, using a small spoon drizzle over your muffins.
  • Top muffins with remaining batter.
  • In a small bowl mix your 2 Tbsp brown sugar and 2.5Tbsp of flour together, stir in your melted butter until a crumb texture forms, sprinkle over your 12 muffins.
  • Take your remaining 1.5Tbsp of jam and melt in microwave for 25 seconds, use a spoon and drizzle over your 12 muffins.
  • Bake in oven for 25 minutes, let cool for 5 minutes.
  • Makes 12 muffins at 4 smart points or 3 points plus each.
  • Nutritional info per muffin..Calories 114...Fat 2.5g...Saturated fat 0.5g...Carbs 19.7g...Fiber 0.8g...Sugars 7.2g...Protein 3.4g