VEGAN PEANUT BUTTER JELLY MUFFINS

SERVINGS

PREP TIME

COOK TIME

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Ingredients:

• 1 1/2 cups whole wheat flour (all purpose or Gluten free)
• 1/2 cup of unsweetened shredded dried coconut
• 1tbs of ground flaxseed
• 1 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1/2c peanut butter
• 1 ripe banana
• 1/4 c of unsweetened apple sauce
• 1/3 c of maple syrup
• 1 tsp of vanilla
• 1 cup of unsweetened almond milk
• 12 tsp of strawberry or grape jelly

Directions:

1. Pre heat the oven to 375 degrees F
2. Line a 12-cup muffin tin with liners
3. In a bowl combine flour, coconut, flax seed, baking powder, baking soda, and salt. Whisk together until combined.
4. Combine the banana, apple sauce, and vanilla in a separate bowl. Mash using a fork or a potato masher until smooth. Pulse in a food processor a few times if that works better.
5. Add the banana mixture, peanut butter, and the maple syrup into the dry ingredients. Add the non dairy milk and mix until combined.
6. Fill the muffin tins 2/3 full.
7. Make a small well in the middle of the muffin with your finger or a spoon
8. Add 1 tsp of jelly into the well of each muffin
9. Top with the remaining batter
10. Smooth out the top of the muffins with the back of the spatula
11. Bake for 20 minutes or until a toothpick comes out clean
12. Let the muffins cool for 20 minutes
13. Serve warm or cold.

Tips/ Tricks:

These are best kept in the fridge and best consumed within two days. These are a quick breakfast option to take with you on the go if you love peanut butter and jelly as much as we do!

Did you try this recipe?

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As always, stay well.

Love,

Diane & Stevie

Recipe added: 2/1/2021