peanut butter & jelly power muffins

Oshawa, ON
Updated on Mar 2, 2011

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

prep time
cook time
method ---
yield makes 18

Ingredients

  • 1 cup ww flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar, i used regular but if you can find maple sugar use it
  • 1 teaspoon cinnamon
  • 6 tablespoons rolled oats
  • 3 tablespoons raisins
  • 1/2 cup soy milk, i used vanilla soy milk
  • 4 tablespoons raw peanuts
  • 4 tablespoons oil, i used olive oil
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup peanut butter
  • 3 tablespoons cider vinegar
  • 2 medium bananas
  • 4 tablespoons strawberry jam....i used raspberry

How To Make peanut butter & jelly power muffins

  • Step 1
    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.

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Category: Muffins
Category: Sweet Breads

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