Wednesday, April 11, 2012

Peanut Butter and Jelly Muffins

Heavenly. Simply heavenly. I loved these so much that I had to give most of them away. If I hadn't, I would have eaten the entire batch by myself, easily--probably in a shamefully short amount of time.

Peanut butter and jelly is one of my favorite combinations ever. I love it so much that I ate peanut butter sandwiches every day for several years in my first two jobs as an adult. I still eat it all the time. It's one of the things I could probably live on for a good long time before I got sick of it.

So when I saw the Gluten-free Goddess' Peanut Butter Banana Cake, I knew I had to try it out for myself. I made a few modifications, and then decided at the last minute to make it into a portable PB&J sandwich by adding a dollop of my homemade Black Raspberry Mango jam before baking them. They turned out to be FABULOUS. One of my friends took one bite and said, "So this is basically a peanut butter sandwich shaped like a muffin. It's wonderful." And I had to agree as I scarfed mine down with her.

Peanut Butter and Jelly Muffins (Adapted from Gluten-free Goddess' Peanut Butter Banana Cake)
Makes 9 muffins

2 large bananas
1/4 cup natural creamy peanut butter
1/4 cup agave nectar
2 tsp. white sugar
1 egg
2 tsp. vanilla extract
1/4 cup coconut flour, sifted
1/2 cup almond flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 - 5 tbsp. of your favorite jam (I used my homemade black raspberry mango)

Preheat the oven to 350 F. Line a muffin tin with 9 paper liners.

Cream together the bananas, peanut butter, agave nectar, sugar, egg, and vanilla extract. In a separate bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and mix well. Coconut flour can be particularly clumpy, so try to work out all the lumps.

Spoon into the muffin tins, filling each one about 2/3 full. Spoon about 1 or 1 1/2 tsp. of jam into the middle of each one. Bake them for about 17 - 20 minutes, or just until a sharp knife comes out clean, and the top is slightly browned. Remove from the oven and let sit in the hot pan for about 3 - 4 more minutes before removing to a cooling rack.

These only lasted long enough for me to verify they are still good 2 days later. But I suspect if you keep them in the refrigerator, that they will keep for about 4 days.


Jamie Manzuik said...

These look so delicious and I cant wait to make them! Thank you for sharing!!

Claire Berman said...

Hi Jamie, you're so welcome and I hope you love them as much as I did!! :)

Patty said...

Hello! Can you please confirm that the recipe only calls for 1/4 of a teaspoon of coconut flour? This seems like such an insignificant amount, and I'm wondering why it's even necessary? Before I made these, I wanted to make sure it shouldn't be 1/4 Cup. thank you!

Claire Berman said...

Hi Patty! Good catch, and so sorry for the mistake! It should be 1/4 cup coconut flour, not 1/4 tsp. I will change it right now, and I hope you enjoy!!

Patty said...

thanks! :)

Anonymous said...

Thank you for this recipe! I just came across it and it's amazing! I don't use agave so subbed maple syrup for all the sweetness. Also missing jam so I stuck a blackberry In the center of each and they we're perfect ! Thank you! These are a new staple for sure!!

Claire Berman said...

Hi Anonymous,

Thank you for this message - I'm so glad you liked them! I LOVE the idea of the blackberry in the middle - I'm definitely going to try that out. Thanks for the tip :)