Almond Flour Peanut Butter and Jelly Banana Muffins
Get ready for one yummy, protein-packed breakfast! The classic combination of creamy peanut butter and sweet jelly offers up a moist, fluffy and totally satisfying breakfast or dessert muffin. Bake 'em ahead of time because they freeze well and taste great when defrosted.
Preheat the oven to 350ºF (177ºC) and arrange the oven rack in the center position. Grease a 12-cup muffin pan or line with cupcake liners. Set aside.
In a medium-size bowl, mix together the almond flour, cinnamon and baking soda.
In a large bowl, mix together the peanut butter, honey and eggs. Beat until smooth, then fold in the mashed bananas.
Slowly add the dry ingredients to the wet ingredients, continuing to mix until the dry flour pockets disappear.
Fill your muffin cups to ½ full. Spoon a teaspoon of jam into each cup, then top with another scoop of muffin batter (so the muffin cups are about ¾ full). Add a banana slice to the top of each muffin.
Bake for 16 to 18 minutes or until the top is spongy and lightly browned. Remove the muffins from the oven and let cool for 7 to 10 minutes
Reprinted with permission from One-Pot Gluten-Free Cooking by Amy Rains, Page Street Publishing Co. 2018.