Peanut Butter & Jelly Muffins

Inspired by @detoxinista

 1 very ripe banana, mashed
 ¾ cup unsweetened peanut butter/ nut butter of choice
 ¾ cup gluten-free sprouted oat flour (we use One Degree Organics oats and grind them in a food processor to create oat flour)
  cup pure maple syrup
 ½ tsp sea salt
 ½ tsp baking soda
 1 tbsp raw apple cider vinegar
 1 cup fresh raspberries

1

Preheat oven to 350F and line a muffin tin with silicone muffin liners.

2

In a mixing bowl, use a fork to mash the banana as smooth as possible.

3

Add in the peanut butter, flour, maple syrup, salt, and baking soda. Mix well until the batter is well combined.

4

Stir in the vinegar (this step is used to help lift the muffins when it reacts with the baking soda).

5

Mix in the fresh raspberries and divide the batter into the silicone cups.

6

Bake until a toothpick comes out clean from the center of a muffin, around 25 minutes.

Ingredients

 1 very ripe banana, mashed
 ¾ cup unsweetened peanut butter/ nut butter of choice
 ¾ cup gluten-free sprouted oat flour (we use One Degree Organics oats and grind them in a food processor to create oat flour)
  cup pure maple syrup
 ½ tsp sea salt
 ½ tsp baking soda
 1 tbsp raw apple cider vinegar
 1 cup fresh raspberries

Directions

1

Preheat oven to 350F and line a muffin tin with silicone muffin liners.

2

In a mixing bowl, use a fork to mash the banana as smooth as possible.

3

Add in the peanut butter, flour, maple syrup, salt, and baking soda. Mix well until the batter is well combined.

4

Stir in the vinegar (this step is used to help lift the muffins when it reacts with the baking soda).

5

Mix in the fresh raspberries and divide the batter into the silicone cups.

6

Bake until a toothpick comes out clean from the center of a muffin, around 25 minutes.

Peanut Butter & Jelly Muffins

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