Peanut Butter & Jelly Muffins (Gluten-Free)

By SpartyGreenMom

Ingredients

• 3 very ripe bananas, mashed (about 1 cup mashed)
• 3/4 cup natural peanut butter, or nut butter of choice
• 3/4 cup sprouted buckwheat flour
• 1/4 cup pure maple syrup
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon raw apple cider vinegar
• 1 cup fresh raspberries

Details

Servings 12
Adapted from detoxinista.com

Preparation

Step 1

Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.
Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.

Note: I have a feeling any fresh fruit would work in these muffins, but the raspberries were the clear winner among my taste testers when compared to a version I made with fresh strawberries. If you’re not vegan, feel free to use honey as a sweetener if you prefer, too.