Peanut Butter and Jelly Banana Muffins
Servings 9 muffins
Calories 256kcal
Ingredients
- 2 bananas very ripe
- 2 eggs
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter melted
- 1/4 cup peanut butter creamy
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup strawberry jam (any flavor of jam works!)
Instructions
- Preheat oven to 350F and place muffin liners into each of 9 slots of the muffin tin
- Peel 2 ripe bananas and place them in a large mixing bowl. Mash them down with a potato masher or the back of a fork
- Pour eggs, granulated sugar, melted butter, peanut butter and vanilla extract into the bowl. Whisk until ingredients and evenly combined.
- Pour all purpose flour, baking powder, baking soda and kosher salt into the bowl and fold them in with a spatula.
- Scoop muffin batter evenly into each of the 9 muffin slots. Dollop 1/2 tbsp of jam on top of each muffin and swirl in with a toothpick
- Place in oven to bake at 350F fro 20-22 minutes
Notes
- Make muffins gluten free by using a gluten free flour blend in place of all purpose flour
- You can use almond butter, cashew butter or any blend of nut butters in place of peanut butter
- Any kind of jam or jelly will work for this recipe
- Store in the fridge for up to 7 days
Nutrition
Calories: 256kcal | Carbohydrates: 41g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 263mg | Potassium: 178mg | Fiber: 2g | Sugar: 21g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
