Introducing these delightful Mini Peanut Butter and Jelly Muffins, a fantastic way to utilize those ripe bananas sitting in your kitchen! They’re quick to whip up in just one bowl, taking less than 30 minutes, and they make for a convenient grab-and-go breakfast or snack.
Reasons to Love This Recipe:
- Mini Peanut Butter and Jelly Muffins are a fantastic way to make use of any leftover ripe bananas you have.
- They’re perfectly bite-sized, ideal for a quick breakfast on the run.
- An excellent choice for an after-school snack!
- Perfect for munching on throughout the day.
- Crafted with simple and wholesome ingredients.
- Easily adaptable to be gluten-free using a 1:1 gluten-free flour blend.
- Can also be made vegan by swapping in a flax egg instead of a regular egg.
Helpful Tips:
- Start by mixing the wet ingredients before adding in the dry ones.
- Ensure you generously coat the muffin tin with non-stick spray to prevent sticking.
- Alternatively, use mini muffin liners or silicone muffin holders for easy removal.
- Fill each muffin cup about 3/4 full, then add 1/2 teaspoon of jelly in the center and swirl with a toothpick for a decorative touch.
- Consider using homemade chia seed jam for a healthier alternative.
Frequently Asked Questions:
- Can I use almond flour instead of all-purpose flour?
Absolutely! However, since almond flour isn’t a direct substitute, you’ll need to adjust the quantity. Add an extra 1/2 cup of almond flour until the batter reaches the desired consistency. - Which jelly did you use in this recipe?
I used the Knott’s Berry Farm jelly. However, for a lower sugar option, try using my homemade chia seed jam recipe! - Can I make these in regular muffin size instead of mini?
Certainly! Just increase the bake time to 25-35 minutes. They’re ready when a toothpick inserted into the center comes out clean.
Peanut Butter And Jelly Muffins
Ingredients
- 1 cup mashed banana about 2 ripe bananas
- 3/4 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour or 1:1 gluten-free flour blend
- 1/2 cup almond milk or any milk/nut milk alternative
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup naturally sweetened jam or chia seed jam
Instructions
- Preheat your oven to 375°F and prepare a muffin tin by greasing it with non-stick spray or lining it with mini liners.
- In a bowl, combine the mashed bananas, peanut butter, maple syrup, vanilla extract, almond milk, and egg. Whisk until well combined.
- Gently fold in the flour, baking soda, and salt until the batter is smooth.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Add 1/2 teaspoon of jelly on top of each muffin and swirl with a toothpick if desired.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 15-20 minutes before removing and enjoying!
Notes
- Mix wet ingredients before adding the dry ones.
- Ensure the muffin tin is well greased to prevent sticking.
- Consider using mini muffin liners or silicone holders.
- Add jelly to the center of each muffin for extra flavor.
- Try homemade chia seed jam for a healthier option.