Ingredients
Adding fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!
- 1 cup natural organic peanut butter
- 2 very ripe bananas, mashed (about 1 cup mashed)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 3 whole eggs
- ½ teaspoon sea salt
- ¼ cup honey (or stevia, to taste)
- 1 teaspoon cinnamon
- Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
- Preheat your oven to 350F and prepare a muffin tin with 12 paper liners.
- In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
- Scoop the batter, using a ¼ cup, into each muffin liner.
- Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
- Allow to cool for 15 minutes before removing from the pan.
- Serve immediately, or store in a sealed container in the fridge for up to a week!
Adding fresh raspberries or dried fruit will make these taste like a ‘peanut butter and jelly’ muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!