Peanut Butter & Jelly Power Muffins

Doreen Fish


These are awesome muffins and wonderful for those that are lactose intolerant.
A little like PB & Jelly sandwich.
No eggs, no dairy milk and no butter!!
This is a healthy muffin and freezes well.
The picture is from the batch I made today

pinch tips: How to Slice & Mince Vegetables Like a Pro




makes 18


1 c
ww flour
1 1/2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
1/2 c
sugar, i used regular but if you can find maple sugar use it
1 tsp
6 Tbsp
rolled oats
3 Tbsp
1/2 c
soy milk, i used vanilla soy milk
4 Tbsp
raw peanuts
4 Tbsp
oil, i used olive oil
6 Tbsp
maple syrup
1 tsp
1/2 c
peanut butter
3 Tbsp
cider vinegar
2 medium
4 Tbsp
strawberry jam....i used raspberry

Directions Step-By-Step

Preheat oven to 350 degrees. Grease or line a muffin pan...I used my large pan and my small one as this makes 18.
Sift together the flour, baking powder and soda, salt , sugar and cinnamon.Add the oats, raisins and HALF the peanuts.
I another bowl combine the soy milk, olive oil, maple syrup, vanilla, peanut butter, vinegar, and bananas....mash all together and blend well.
Pour peanut butter mixture into dry and stir but don't over mix.
Fill the muffin tins two thirds full and place about 1/2 tsp of the jam on each and sprinkle with the remaining nuts....I chopped them first.

Bake 20 mins approx or until toothpick inserted comes out clean.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Other Tag: For Kids