Peanut Butter & Jelly just went beyond a sandwich and worked its way into breakfast! This gluten-free muffin is moist and delicious with every bite! Use your favorite Betsy’s Best butter for the flavor you desire.
3 very ripe bananas
3/4 C Betsy’s Best Gourmet Nut or Seed Butter
3/4 C gluten-free flour
1/4 C pure maple syrup
1/2 tsp sea salt
1/2 tsp baking soda
1 T raw apple cider vinegar
1 C fresh raspberries
1/2 C jelly
Preheat oven to 350 degrees and line muffin tin with 12 baking cups. In a large mixing bowl use a fork to mash the ripe bananas until they are in a pureed state. Add the Betsy’s Best, flour, made syrup, salt, and baking soda and mix well until a sticky batter is created. Add the vinegar list. Fold in the fresh raspberries and fill only 1/4 of each muffin cup. Add 1 tsp on Jelly on top of the batter in the muffin cup and then fill the rest of the muffin cup until 1/2 full with the rest of the batter.
Bake until the centers are firm and the tops begin to crack, about 20 min. Store in a sealed container in the fridge for up to a week.
Use your favorite jelly or change the fresh fruit for blueberries, blackberries, cranberries or extra banana!