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Peanut Butter And Jelly Muffins

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 mini 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.