Peanut Butter and Jelly Banana Muffins

By SAEB

From "Big Vegan" by Robin Asbell
Elvis was onto something with those peanut butter and banana sandwiches he loved so much. These banana muffins, which have peanut butter and jelly concealed in their centers, are truly fit for The King.

Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ripe, medium bananas
• 1 cup raw sugar
• 1/2 cup rice milk or other nondairy milk
• 1/2 cup vegetable oil
• 2 tablespoons ground flax seeds
• 1 teaspoon apple cider vinegar
• 10 teaspoons peanut butter (creamy or chunky)
• 10 teaspoons jelly or jam (use your favorite flavor)

Details

Servings 10
Adapted from oregonlive.com

Preparation

Step 1

Preheat the oven to 375 degrees. Line 10 cups in a muffin pan with paper cupcake liners.

In a large bowl, mix together both flours, the baking powder and salt; set aside. In a food processor or bowl, purée the bananas until smooth. Add the sugar, milk, oil, flax and vinegar. Stir the banana mixture into the flour mixture just until combined.

Scoop a scant 1/4 cup of the batter into each muffin cup. Drop 1 teaspoon of peanut butter into the center of each, then top with 1 teaspoon of jelly or jam. Use the remaining batter to cover the filling in each cup.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out with only peanut butter and jelly on it. Let cool on a wire rack.

Store in an airtight container in the refrigerator for up to one week.