Inner Child Sticky Peanut Butter and Jelly Muffins

Categories: Desserts,Quick & Easy,Recipes,Snack,Uncategorized,

I will forever have a love affair with peanut butter and jelly on a hearty whole-grain bread. I grew up on peanut butter and jelly sandwiches usually consumed post-school, after bike rides and trips to the playground. I ate them on the most wonderful whole-grain breads and was filled up for hours upon hours. They were loaded with my favorite strawberry jelly and the smooth peanut-buttery energy a physically active, growing girl needs.

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If only I had known back then that these muffins were possible! I would have gone gaga over them. Rather than hearty, they are fluffier and tender on the inside. They are prettier than any messy PB & J sandwich and perhaps just a bit more enjoyable to eat depending on whether or not you are in a muffiny mood. The combo of muffiny crumbliness, tender baked fluffiness, and PB & J scrumptiousness sets my hungry mouth on a trip to guilt-free PB & J ecstasy. When I took them out of the oven, I could not help but snag a bite immediately. Normally I am not so inclined to take a spoon to muffins before they’ve had a chance to cool off, but with these sweet little things, I couldn’t help myself!

“When everything you dreamed of seems much too far,
It’s time to part ways with the whispering voices of doubt so ingrained in who you are,
Never scorn the distance between what lies in the mind and achievement in the outside world,
For they provide us with time to grow.
What would be the purpose of dreams,
If we were able to reach them in one go?” ~Me

Dreams may or may not involve PB & J muffins, but the truth is that some dreams are easier to achieve than others and it is always a good idea to eat delicious food on the road to pursuing  the goals that live in your heart.  If one of your dreams does happen to include dreamy, yet guilt-free, PB & J muffins, then please take note that this dream may very well be one of the easiest and least-time consuming amongst them. You cannot go wrong with these beauties!

This recipe could not be easier! It’s a wonderful one to prepare with kids or adults who wish to bring out their inner child. They will last for up to a week if you store them in the fridge or three-four weeks if you store them in the freezer. Happy PB & J muffin munching!

Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients (makes 14-16 muffins):

Wet ingredients:

2 medium-sized very ripe bananas
½ cup unsweetened applesauce
½ cup peanut butter (can be smooth or chunky)
12 medjool dates, pitted
2 tablespoons flaxseeds mixed with ½ cup water or nondairy milk of choice
1 tablespoon vanilla extract or 1 teaspoon ground vanilla

Dry ingredients:

1 cup whole-wheat pastry flour (or oat flour for gluten-free version)
1 cup oat flour
1 cup walnut flour (ground up raw walnuts)
3 teaspoons baking powder

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Directions:

Preheat oven to 350 degrees F. Line two muffin pans with muffin cups. You will likely need 14-16 cups. In a small bowl or cup, stir ground flaxseeds in water to form a flax “egg”. Set aside.

In a food processor or high-powered blender, combine the first seven ingredients, including the flax “egg,” and blend until all ingredients are completely mixed and a smooth peanut buttery cream forms. Set aside this mixture. In a large mixing bowl, combine spelt flour, walnut flour and baking powder. Remember that walnut flour is simply raw walnuts ground up in a blender or food processor. I store extra walnut flour in my fridge!

Add the blended ingredients to the dry ingredients and stir well until all of the flour is thoroughly incorporated into the mixture. Fill each muffin cup half full with peanut buttery batter (about 2 tablespoons worth). Then spoon about one tablespoon of jelly on into each cup.

Spoon the leftover batter over jelly, making sure to cover each muffin completely to prevent the jelly from bubbling out of the muffins. However, do not panic if muffins are not completely covered because bubbling out will simply result in fun, slightly messy muffins, but delicious muffins nonetheless.

Bake for 20-25 minutes or until the muffins spring back when touched lightly in the center. Remove from the oven and let them cool for a least five minutes before relishing in the scrumptious peanut butter and jelly flavors.

Warning: These muffins may result in flashbacks of childhood memories for you too, so I hope you are ready.

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