Peanut Butter & Jelly Banana Muffins
User Reviews
5
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Prep Time
6 mins
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Cook Time
24 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
193 kcal
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Cuisine
American, International
Peanut Butter & Jelly Banana Muffins
Description
Peanut Butter & Jelly Banana Muffins combine the natural sweetness and moisture of mashed overripe bananas with the rich taste of creamy peanut butter. Almond flour creates a gluten-free base, giving the muffins a delicate texture that holds together well. The addition of honey or maple syrup and cinnamon enhances the flavor without overpowering the bananas and peanut butter.
The baking soda helps them rise and become fluffy, while a teaspoon of raspberry jam swirled on top before baking offers a fruity accent that melds with the peanut butter base once baked. The muffins have just enough sweetness and a gentle peanut flavor, with a soft but sturdy crumb.
These muffins can be enjoyed as a breakfast treat or midday snack. The recipe recommends storing them in an airtight container at room temperature for up to four days or refrigerated for up to six days. Freezing is also an option for longer storage; thaw them overnight in the refrigerator and warm before serving.
Ingredients
- 1 cup banana about 3 medium or 2 large bananas, mashed, over-ripe
- 2 large egg
- ⅓ cup peanut butter creamy, all-natural
- 3 tablespoon honey or pure maple syrup
- 2 teaspoon vanilla extract
- 2 cups almond flour spooned & leveled
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 12 teaspoon raspberry jam
Instructions
- Preheat oven to 350°F and line cupcake tin with liners.
- In a large mixing bowl, combine mashed bananas, whisked eggs, creamy peanut butter, maple syrup, and vanilla extract.
- Add in almond flour, cinnamon, and baking soda. Mix until completely combined.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
- Add 1 teaspoon of naturally sweetened jam on top of each muffin. Use the back of a spoon to swirl the jam into the top layer of the batter.
- Bake for 24 - 26 minutes, or until a toothpick comes out clean.
- Let cool & enjoy!
Notes
- Natural almond butter can replace peanut butter in equal amounts without changing the texture.
- Honey or pure maple syrup are interchangeable sweeteners for these muffins.
- Almond flour should not be substituted with other flours as it affects texture and gluten content.
- Store muffins airtight at room temperature for up to 4 days, or refrigerate for up to 6 days; warm to room temperature before eating if refrigerated.
- Freeze muffins for up to 3 months; thaw overnight and warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 135mg | 6% |
| Potassium | 96mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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