peanut butter & jelly power muffins
(1 rating)
These are awesome muffins and wonderful for those that are lactose intolerant. A little like PB & Jelly sandwich. No eggs, no dairy milk and no butter!! This is a healthy muffin and freezes well. The picture is from the batch I made today
(1 rating)
yield
serving(s)
Ingredients For peanut butter & jelly power muffins
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1 cww flour
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1 1/2 tspbaking powder
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1 tspbaking soda
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1/2 tspsalt
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1/2 csugar, i used regular but if you can find maple sugar use it
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1 tspcinnamon
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6 Tbsprolled oats
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3 Tbspraisins
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1/2 csoy milk, i used vanilla soy milk
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4 Tbspraw peanuts
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4 Tbspoil, i used olive oil
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6 Tbspmaple syrup
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1 tspvanilla
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1/2 cpeanut butter
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3 Tbspcider vinegar
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2 mdbananas
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4 Tbspstrawberry jam....i used raspberry
How To Make peanut butter & jelly power muffins
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1Preheat oven to 350 degrees. Grease or line a muffin pan...I used my large pan and my small one as this makes 18. Sift together the flour, baking powder and soda, salt , sugar and cinnamon.Add the oats, raisins and HALF the peanuts. I another bowl combine the soy milk, olive oil, maple syrup, vanilla, peanut butter, vinegar, and bananas....mash all together and blend well. Pour peanut butter mixture into dry and stir but don't over mix. Fill the muffin tins two thirds full and place about 1/2 tsp of the jam on each and sprinkle with the remaining nuts....I chopped them first. Bake 20 mins approx or until toothpick inserted comes out clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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