How is everyone doing? This summer is flying by so fast. Even though it happens every year, I cannot believe there is already back to school stuff out in the stores. I really do enjoy my job, but I am still in summer mode and I don’t even want to think about going back yet! There are still so many little projects and things that I would like to accomplish before the end of the summer. I know, total teacher problem…I will stop complaining. What are your big plans for the rest of summer?
Now that I am done with the wedding, things are slowing down a bit which means I am back in the kitchen. This is a recipe that I am excited to share with you! Peanut butter and jelly is such a classic flavor combination. These muffins use powdered peanut butter and your favorite flavor of jelly for a tasty treat that is perfect for breakfast or a snack.
Start by combining the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. In a separate bowl, combine the bananas, vanilla, eggs, powdered peanut butter, sugar, and Greek yogurt. When you measure the powdered peanut butter it should be loose, not packed down.
The wet ingredients get mixed and then added to the dry. Grease muffin tins and then use a 1 or 1 and 1/2 inch cookie scoop to measure out the batter. Use the back of a spoon to flatten the batter down if needed. I spray it with cooking spray so that it doesn’t stick.
Next you will drop 1 teaspoon of jelly onto each muffin. Drop it in the center of the batter.
Use the remaining batter to top the jelly. There will not be a enough batter left to top the jelly completely. Divide the batter evenly so that you can drop a small scoop on the top of each muffin. They jelly will be peeking through.
These muffins bake at 350 degrees for 15-17 minutes. Remove them right away and place them on a cooling rack. I think they turn out so cute with the jelly showing through. I used a blackberry pomegranate jelly, but you can use any kind you like or have on hand.
The muffins are not too sweet and have just the right amount of peanut butter flavor. The bananas and yogurt help to keep the dough moist.
When you bite in there is just the perfect amount of jelly…and if you are feeling particularly crazy, you can spread some peanut butter on your muffin.
I would definitely eat this over a PBJ sandwich any day!
- 2 cups gluten free flour (I use Beyond the Grain Gluten Free)
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- ½ tsp salt
- 1½ cups mashed overripe bananas (I freeze my bananas when they get too ripe and then thaw them out for recipes)
- 1 tsp vanilla extract
- 2 eggs
- 1 cup powdered peanut butter (loosely measured, not packed down)
- ½ cup white sugar
- 1 cup nonfat plain Greek yogurt
- ½ cup jelly jam (any flavor, 1 tsp per muffin)
- Preheat oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until it is will combined.
- In a separate bowl, combine mashed bananas, vanilla, eggs, powdered peanut butter, sugar, and Greek yogurt. Use a hand mixer to thoroughly combine the wet ingredients.
- Pour the wet ingredient mixture into the dry ingredient mixture and stir by hand until everything is well combined. Be careful not to over-mix.
- Coat 24 muffin tins really well with cooking spray.
- Use a 1 or 1 and ½ inch cookie scoop to drop a ball of the batter into each muffin cup. This will use a little over half of the batter.
- Drop a teaspoon of jelly onto the center of the batter of each muffin.
- Evenly divide the remaining batter on the top of each muffin. The jelly will not be completely covered.
- Bake for 15-17 minutes. Be careful not to over-bake as gf muffins can dry out easily.