Makes 12 / What kid doesn’t love peanut butter and jelly? It’s a parent-approved combination, providing protein, vitamins, and healthy fats. These kid-friendly muffins also pack in nutrients with whole-wheat flour, carrots, and zucchini—nutritional bonuses your picky eater won’t even notice.

1 cup whole-wheat flour
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup nonhydrogenated creamy peanut butter
3/4 cup low-fat (1 percent) milk
1/2-3/4 cup honey
1/2 cup finely grated carrot
1/2 cup finely grated zucchini
2 eggs, beaten
1/4 cup canola oil
All-fruit strawberry or raspberry fruit preserves

1. Preheat oven to 400°. Spray paper muffin cups with nonstick cooking spray.

2. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened.

3. Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter. Bake 15–20 minutes, until toothpick inserted in center comes out clean.

Nutrition Facts Per Serving (1 muffin):

Calories: 304 calories

% fat calories: 40

Fat: 14g

Saturated Fat: 2g

Cholesterol: 36mg

Protein: 9g

Carbohydrate: 39g

Fiber: 3g

Sodium: 283mg