Servings
Font
Back
0 from 33 votes

Peanut Butter & Jelly Muffins (Gluten-free)

A quick and easy muffin that's a great alternative to making sandwiches each day!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 180 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 3 very ripe bananas , mashed (about 1 cup mashed)
  • 3/4 cup natural peanut butter , or nut butter of choice
  • 3/4 cup sprouted buckwheat flour
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon raw apple cider vinegar
  • 1 cup fresh raspberries

Instructions

    Cup of Yum
  1. Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.
  2. Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.

Nutrition Information

Calories 180kcal (9%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 200mg (8%) Potassium 184mg (5%) Fiber 3g (12%) Sugar 9g (18%) Vitamin C 5.8mg (6%) Calcium 20mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 180

% Daily Value*

Calories 180kcal 9%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Sodium 200mg 8%
Potassium 184mg 4%
Fiber 3g 12%
Sugar 9g 18%
Vitamin C 5.8mg 6%
Calcium 20mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.