Peanut Butter and Jelly Muffins (Gluten Free)

Ingredients: 2 large bananas 1/4 cup natural creamy peanut butter 1/4 cup agave nectar 2 tsp. white sugar 1 egg 2 tsp. vanilla extract 1/4 cup coconut flour, sifted 1/2 cup almond flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 3 - 5 tbsp. of your favorite jam Directions Preheat the oven to 350 F. Line a muffin tin with 9 paper liners. Cream together the bananas, peanut butter, agave nectar, sugar, egg, and vanilla extract. In a separate bowl, mix together the coconut flour, almond flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and mix well. Coconut flour can be particularly clumpy, so try to work out all the lumps. Spoon into the muffin tins, filling each one about 2/3 full. Spoon about 1 or 1 1/2 tsp. of jam into the middle of each one. Bake them for about 17 - 20 minutes, or just until a sharp knife comes out clean, and the top is slightly browned. Remove from the oven and let sit in the hot pan for about 3 - 4 more minutes before removing to a cooling rack. These only lasted long enough for me to verify they are still good 2 days later. But I suspect if you keep them in the refrigerator, that they will keep for about 4 days.

Hi! I'm Amy Brown, and I love helping people start and maintain healthy, happy lifestyles.
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