It's peanut buller jelly time!! So my friend's boyfriend takes peanut butter and jelly to work every day for lunch (yeah I know) and that was my inspiration for this muffin. If Joe was going to eat a muffin this would be it. I'm thinking about peanut butter jelly cupcakes for his birthday.
This recipe comes from lovefoodeat. It's pretty healthy. I didn't add any sugar because I put in extra banana and I backed off on the peanut butter a bit. It's all whole wheat flour and it's actually vegan because of the flax meal instead of eggs.
I experimented with a new baking technique on this recipe. I am now preheating the oven to 425 and baking the muffins for a few minutes to get a nice crust and a puffy muffin, then I turn it down to 400 or so and bake them the rest of the way. So far good results!! Really nice crusty top. Which I loooooove. This might be my new thing.
Ingredients:
1 1/2 cups whole wheat flour
1 cup oats
1 tsp baking powder
1 tsp baking soda
2 tbsp vegetable oil
2 tbsp ground flax seed + 4 tbsp water
3 mashed bananas
2 tbsp peanut butter
1 cup water
jelly of your choosing- I used raspberry
flax seeds (for sprinkling on top)
Method:
Preheat oven to 425
Mix flaxseed powder and water, keep it aside. Combine all the dry ingredients and mix well (1st paragraph). In a separate bowl, mash bananas and add all other wet ingredients (2nd paragraph) and mix well. Pour the dry ingredients into wet ingredients and mix till everything is combined. Do not over mix. Grease your 12 cup muffin tin and pour about 2 tbsp of batter into each cup. Then spoon in 1 tsp of jelly into each cup. Then with your remaining batter cover the jelly taking care to spread the batter evenly between each cup- don't run out. If you want bigger puffier muffins only use 9 cups. Sprinkle some whole flax seeds on top for looks. Bake the muffins for 3 minutes at 425 and then turn the temp town to 400 and bake for another 12 minutes or until they bounce back to the touch. Let them cool and enjoy!!
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