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.
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.
- 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.
Batter makes 8 medium sized muffins or 12 small muffins. If using a 12 muffin tin, fill the 4 empty tins halfway full with water. This makes it so that the muffins don't brown too much or burn.