Peanut Butter and Jelly Muffins 🥜. Fun fact: although my kids are obsessed with peanut butter, they HATE jelly. A great mom hack to get around that is to mash up raspberries in its place, and the combo is just as delicious! These muffins can be made with or without egg to accommodate our vegan friends (the middle may sink a bit but still as delicious!), and are dairy free + gluten free as well. To our friends with nut allergies, sunflower seed butter can also be used (just be aware that when sunflower seed butter is baked, it may turn green when it reacts with the baking soda!)
Preheat oven to 350F and line a muffin tin with silicone muffin liners.
In a mixing bowl, use a fork to mash the banana as smooth as possible.
Add in the peanut butter, flour, maple syrup, salt, and baking soda. Mix well until the batter is well combined.
Stir in the egg (non-vegan version) or vinegar (vegan version... this step is used to help lift the muffins when it reacts with the baking soda).
Mix in the fresh raspberries and divide the batter into the silicone cups.
Bake until a toothpick comes out clean from the center of a muffin, around 25 minutes. Enjoy!