Being a banana lover I always have bananas on hand. Spotted ones ripe enough to bake with or freeze for smoothies, yellow ones perfect for eating as they are, and green ones already ripening so that when my yellow bananas are all eaten the previous green ones are ready to go!
Normally, it is very rare for me to have extremely brown/black bananas, but this rare occasion actually happened. I had the blackest bananas I think I have ever had in my entire life. I knew it was time to bake something with these bananas, after all black bananas are the best to bake with.
I couldn’t decide if I wanted to try a banana bread or a banana muffin. I eventually decided on the muffin, but then I thought why not make these muffins even better and add peanut butter, which always makes bananas taste so much better. As I was searching around looking for a perfect vegan and gluten free recipe, I came across one that was for Peanut Butter and Jelly Banana Muffins. OMG! I love adding bananas to peanut butter and jelly sandwiches so having this combination in a muffin would be heaven!
This recipe is adapted from here:
- 1/3 cup garbanzo beans (pureed with about 2 tbsp almond milk)
- 2 ripe bananas
- 2 tbsp agave
- 2 tbsp coconut sugar
- 1 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 1.5 tbsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 3/4 cup GF all-purpose flour (I used 1 cup Wegmans brand All-Purpose Baking Flour and 3/4 cup Bob’s Red Mill Brown Rice Flour)
- 1/4 cup + 2 tbsp almond milk
- 4 tbsp peanut butter (I used Peanut Butter & Co. Mighty Maple)
- 4 tbsp jam (I used organic strawberry flavor)
- Preheat oven to 350F and line a muffin tin with 12 cupcake liners.
- In a food processor, blend garbanzo beans with about 2 tbsp almond milk.
- Add bananas, agave, coconut sugar, melted coconut oil, and vanilla extract to the garbanzo bean puree and blend until smooth.
- Transfer the wet mixture to a mixing bowl. Stir in baking powder, salt, cinnamon, and flour. Mix until well combined.
- Slowly, stir in almond milk. (Depending on the type of flour you use, you may need a little more or a little less.)
- Place a very small spoonful of the batter (just enough to cover the bottom) in each of the cupcake liners.
- Take 1 tsp of peanut butter and 1 tsp of jam and place on top of each batter in the cupcake liners.
- Place another spoonful of the batter on top of each muffin to cover the peanut butter and jelly. Gently spread the top batter so that the top of each muffin is flat and not showing any peanut butter or jelly.
- Bake for about 20 minutes. Remove and allow to cool before serving!
These muffins are extremely easy to make! The hardest part was taking a tsp of the peanut butter and jelly to place inside each muffin, but these muffins are totally worth that little effort. These muffins are perfect for breakfast, snack, or dessert!
When making these muffins, the best part is you can decide how much peanut butter and jelly you want inside. You can add extra peanut butter, extra jelly, just peanut butter, just jelly, more of both, less of both…there are endless possibilities. I guess it all depends on if you like peanut butter or jelly more.
Based on making 12 muffins, each muffin yields approximately 165 calories and 2.5g protein.