PB & J Banana Muffins
HEALTHY, VEGAN MUFFINS
I feel like peanut butter and jam is one of the most iconic food combinations of all time, and I think we can all agree it was a childhood favourite.
I love making my own jam, as there is soo much sugar in store bought ones, and making your own is so easy!
I just heat up some frozen berries on the stove until soft, then add some chia seeds which thicken it up and also add some healthy omegas. You can add a little maple or coconut sugar to sweeten it up a little, then keep in a sealed container in the fridge for up to 5 days. See notes for full recipe.
INGREDIENTS
Wet ingredients:
1 1/2 cups ripe smashed banana (about 4/5 medium bananas)
1/3 cup plant based milk
1/2 cup peanut butter
1 flax egg (1.5tbsp flax powder mixed with 3 tbsp water)
Dry ingredients:
1 1/2 cups cups spelt flour
1/4 cup + 2 tbsp coconut/cane sugar
1 tsp baking powder
1/2 tsp sea salt
1/4 cup frozen/fresh/dried raspberries
Toppings:
Raspberry chia jam
Extra PB
DIRECTIONS
Pre heat oven to 180C/380F
Smash the bananas until its fairly smooth. Add all the wet ingredients together and stir to combine.
In a separate bowl mix the dry ingredients together.
Add the dry ingredients to the bowl of wet ingredients and mix to combine.
Fold in the optional add ins (I used dried raspberries).
Bake banana muffins in the oven for 45-50 minutes. Check to see if its ready by poking a knife through the centre and if it comes out clean its ready.
Allow to cool completely to room temperature before topping with a tsp raspberry jam and peanut butter.
NOTES
- For the raspberry jam: Heat 1 cup frozen raspberries in a pot over low heat until thawed. Mash with a fork, or blend then add 1 tbsp chia seeds + sweetener if using, stir to combine and allow to set for 10 minutes. The chia seeds will absorb the liquid and it will turn into a jam like consistency.