Peanut butter jelly time! These mini Peanut Butter and Jelly Muffins are the perfect snack, breakfast component, or lunchbox treat.
Today’s back to school! Not just for kids – but me too!
After writing this post, I am heading out to my grad school orientation. Eek! This weekend was a whirlwind of moving and shopping and nesting, so I am excited to finally learn more about my Masters in Public Health program and meet people in the program.
First days of school are fun, right? Especially when I’m the girl with mini muffins in my backpack.
These muffins are the perfect balance of healthy and sweet. After making barely sweetened muffin base of mashed banana, coconut oil, milk, egg, and whole wheat flour mixed with peanut flour – you swirl in your favorite jam for sweetness and that PB&J flavor!
What is peanut flour? Peanut flour is is made from crushed, de-fatted peanuts – and is a great high protein flour option. Also known as PB2, I prefer to buy plain peanut flour since it doesn’t include sweeteners or fillers – and then I can adjust to my own liking.
- 3 tablespoons coconut oil, melted
- 1 ripe medium banana
- ¼ cup unsweetened almond milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup stone ground whole wheat flour
- ⅓ cup peanut flour
- ¼ cup coconut sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons berry jam for garnish
- Optional: ¼ cup chopped peanuts
- Preheat the oven to 350 degrees.
- Melt coconut oil and add to a large mixing bowl. Peel and mash a medium ripe banana into the same bowl, and add the almond milk, egg, and vanilla extract. Mix to combine.
- Add the whole wheat flour, peanut flour, coconut sugar, baking powder, and salt to the bowl with dry ingredients. Mix slowly, just until ingredients are incorporated.
- Spray a mini muffin tin with cooking spray and add a heaping tablespoon of batter into each mini muffin tin. Dollop one teaspoon of jam on top of each muffin and use a toothpick to gently stir it in a bit. Sprinkle with chopped peanuts if desired.
- Bake for 8-10 minutes, until the edges are slightly brown and a toothpick comes out clean.
Instead of packing another PB&J, whip these up for the week and enjoy them! Keep them in the fridge so they last the longest, and schmear extra jam on them if you desire.
Happy back to school!