It's true, there's nothing like a good old PB&J sandwich...except if you are gluten free and then you are out of luck. There just isn't a gluten free bread out there that taste good unless it is toasted and eaten immediately. And a true PB&J sandwich isn't toasted. So what's a girl to do? Come up with a recipe for a peanut butter and jelly banana muffin.
You get to use one of my favorite kitchen gadgets with this recipe. It is a medium sized levered ice cream scooper. I use it for muffins, cupcakes, cookies, and well, my favorite Trader Joe vanilla soy ice cream. It's a good tool to help you maintain a consistent size for your portions.
Simply use the ice cream scooper to fill the tins half way, spoon in a little dollop of your favorite jam or jelly (and if you want more of a peanut butter flavor you can also spoon in a little dollop of creamy peanut butter at the same time).
And then use the scooper to fill the muffin tins the rest of the way to enclose your inside treasure. Sometimes I go crazy and make half the muffins with strawberry jam and the other half with mixed berry. You could even do some type of apple compote in the middle of these in the fall. So many options to play with!
They smell so good coming out of the oven that the hardest part is waiting for them to cool to eat. These babies are hearty, moist, and absolutely delicious.
Peanut Butter & Jelly Banana Muffins (GF, V)
1/2 c. favorite gluten free flour blend
3/4 c. almond meal
1/2 c. gluten free oats
1/4 c. flax seed meal
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
3 ripe medium bananas
1/3 c. apple sauce
1/4 c. brown sugar
1/4 c. cane sugar
1/3 c. peanut butter (or 3 tbsp. P2B if you are trying to be healthier)
1 tbsp. apple cider vinegar
1/2 tsp pure vanilla extract
Jar of your favorite jelly or jam
Preheat oven to 350 degrees. Line 12 tin muffin pan with liners or coat with non-stick spray.
Combine dry ingredients in medium bowl and mix with whisk to get out all the lumps and aerate.
In stand up mixer with paddle attachment, place the peeled bananas in the mixer and mix well to mash the bananas. Then combine the rest of the ingredients, except the jelly. Once combined, start to mix in the dry ingredient mixture just until combined (do not over-mix).
With a medium sized spring levered ice cream scooper, scoop half the batch into the 12 tins. Now with a small teaspoon, scoop a dollop of your favorite jelly or jam into the center of each muffin tin that is half filled with batter. Top each with an additional scoop of the batter to enclose the jelly. Take a wet finger and smooth the tops of each muffin.
Bake for 35 - 45 minutes until golden brown and remove. Allow to cool to room temperature before serving.
Nutritional Estimations: Servings size 1 muffin. Amount Per Serving: Calories 237. Total Fat 8 g. Sodium 267 mg. Total Carbohydrate 36 g. Dietary Fiber 3 g. Sugars 14 g. Protein 6 g.