Betsy’s Peanut Butter and Jelly Muffins are the real deal. Taking the classic PB&J sandwich to new heights is one of Betsy’s favorite cooking activities! Her gluten-free muffin is moist and delicious with every bite! Use your favorite Betsy’s Best butter for the flavor you desire.Consume as a side or turn into a snack, you will find this recipe keeps you coming back. it!

Muffin Ingredients:

3/4 Cup Betsy’s Best Cinnamon Peanut Butter

3 very ripe bananas

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 

Step By Step Peanut Butter and Jelly Muffins Recipe Directions:

Step 1Preheat oven to 350 degrees and line muffin tin with 12 baking cups.

Step 2: In a large mixing bowl use a fork to mash the ripe bananas until they are in a pureed state.

Step 3: Add the Betsy’s Best, flour, made syrup, salt, and baking soda and mix well until a sticky batter is created.

Step 4: Add the vinegar list. Fold in the fresh raspberries and fill only 1/4 of each muffin cup.

Step 5: 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.

Step 6: 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.

Step 7: Enjoy!

Use your favorite jelly or change the fresh fruit for blueberries, blackberries, cranberries or extra banana! Betsy knows hoe good these peanut butter and jelly muffins are.  With this recipe you’ll never have to buy store bought, chemically infused muffins again.  #PBJGourmet

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