Peanut Butter & Jelly Muffins
Ingredients
-
3
pieces
very ripe bananas, mashed
-
¾
cup
natural peanut butter
-
¾
cup
sprouted buckwheat flour
-
¼
cup
pure maple syrup
-
½
teaspoon
fine sea salt
-
½
teaspoon
baking soda
-
1
tablespoon
raw apple cider vinegar
-
1
cup
fresh raspberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 baking cups.
- Mash the ripe bananas in a large mixing bowl until they are puree-like.
- Add the peanut butter, buckwheat flour, maple syrup, salt, and baking soda, and mix until a sticky batter forms.
- Stir in the apple cider vinegar last and fold in the fresh raspberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for about 20 minutes, until the centers are firm and the tops begin to crack.
- Cool completely in the pan before serving, and store in a sealed container in the fridge for up to a week.
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
9g
Total carbohydrates
21g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
You might also like