- 4 cups whole wheat pastry flour
- 5 medium ripe bananas
- 2 ½ tsp baking soda
- 1 cup sugar
- 1 ¼ cup almond milk
- ½ cup unsweetened apple sauce
- ½ cup vegetable oil
- 1 jar smooth peanut butter
- 1 jar jelly flavor of your choice
- Preheat oven to 375 degrees.
- Mash the bananas in a large bowl and set aside.
- Combine all the dry ingredients in a medium bowl.
- Combine all the wet ingredients in a separate bowl (except PB&J). Honestly, if that’s too many bowls, just dump everything in one, no harm done. Shhhh.
- Combine wet and dry and the bananas but don’t over mix, just enough so everything is incorporated.
- Spray muffin pans with nonstick spray.
- Take a soup spoon and pour batter into each muffin cup, about 1/3 full.
- Drop about ½ tbs of peanut butter into the center of each muffin. Repeat this process for all of the muffins and then top each with ½ of jelly.
- Once all of the muffins have PB&J, use the remaining batter to cover the PB&J.
- Top with crushed peanuts.
- Bake for 18-20 minutes or until golden brown top or until a toothpick inserted in the part of the muffin comes out dry.
NOTE – It’s important that the peanut butter not reach the edges of the muffins or else the top and bottom won’t bake together. Instead, you’ll just have two slabs of banana bread slathered with jelly and peanut butter, which is also totally delicious but not ideal for taking out of the tins or eating. You may even have to kind of nudge the peanut butter back to the center and put some batter around it, if it wants to creep out and is an extra oily brand.
Enjoy with a large glass of your favorite non-dairy milk!
Makes about 24 muffins