What’s better than a PB&J, you ask? Well…maybe a PB&J&B of course: peanut butter & jelly + banana. Behold the classic flavors of your favorite sandwich, with the soft crumb of a vegan muffin.
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When I took my first bite of a muffin, it actually kind of shocked me how much it tastes like a PB&J. But it also tastes like a muffin? How does that work, you ask? Well, the whole wheat flour adds a nice depth of flavor and lends a more “bready” taste than white wheat offers. Banana and peanut butter bring in the moisture inherent to a muffin – and who doesn’t love a soft & moist muffin?
As with all of my recipes, there is room for variation: choose your favorite kind of jelly or jam to make these muffins fit your idea of comfort food. I grew up eating strawberry jam, so that’s what mine are filled with.
The muffin method: king of all mixing methods. And for good reason. Mix your wet ingredients together, mix your dry ingredients together, and combine. Stir until just combined. And voila – you’ve got yourself a muffin mix after just a few minutes of work.
This quick and easy recipe yields tender and moist muffins with a dense crumb and a pretty dome. They are low in added sugar (only 4 tablespoons of brown sugar, which is definitely below most muffins) and filling enough for a satisfying snack. Have one for a bedtime snack with a glass of milk (because peanut butter, banana, jelly, milk, is another lovely combo) or as a quick morning breakfast.
PB&J Banana Muffins
- 1 flax egg
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1.5 tsp baking powder
- 1/4 cup peanut butter
- 1/4 cup oil
- 1 medium banana, ripe
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/2 cup soy milk
- 1 tbsp apple cider vinegar
- 2-3 tbsp raspberry or strawberry jam or jelly
- Preheat oven to 350F. Grease a 12 muffin pan with oil, or line with cupcake holders.
- Prepare flax egg by combining 1 tbsp flax and 3 tbsp water. Set aside for at least five minutes.
- Pulse rolled oats in a food processor until they are a flour-like consistency. Stir together dry ingredients: rolled oats, flour, baking powder, and salt. Set aside.
- Mix peanut butter, oil, and brown sugar together in medium mixing bowl. Pour dry ingredients into peanut butter mixture, stirring to combine. Mash up banana with a fork and add to mixture. Slowly pour in soy milk and apple cider vinegar, mixing until batter like consistency; it should be spoonable, not pourable.
- Fill each of the 8 muffin tins half way full. Add a teaspoon of raspberry jam to the center of each muffin. Add remaining batter until about 3/4 full. Fill the four empty muffin tins with water so that the muffins don’t burn. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.