PBJ Muffins

When you have just too many over ripe bananas and you are tired of making Banana Bread these are a wonderful treat for snacking.

Super Moist Peanut Butter and Banana Muffins with a Jam surprise in the middle!

1 1/2 cups Flour
2 teaspoons Baking Powder
pinch of Salt
3/4 cup Brown Sugar, firmly packed

1/2 cup smooth Peanut Butter
1 cup ripe Bananas, mashed (2 -4 depending on size)
2 Eggs (Egg Replacer)
3/4 cup Milk (Soy Milk)
1 teaspoon Vanilla

1/4 cup Strawberry Jam
1/4 cup Streusel Topping

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Prepare Streusel Topping:

Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

Preheat oven to 375F.
Line 12 muffin cups with paper liners.

In large mixing bowl combine flour, baking powder, salt and brown sugar.
In large (Tupperware Measure and Mix works well for this) measuring cup mash bananas to measure 1 cup. Stir in 3/4 cup milk.
Whisk in eggs.
Stir in 1/2 cup peanut butter, stirring until well combined and no clumps of peanut butter remain.
Pour the liquid ingredients, all at once, into the dry ingredients and stir just until combines. Batter will be lumpy.

Fill the bottoms of prepared muffin cups using a 3 ounce Pampered Chef scoop.
Use a small teaspoon to add a scant amount of jam to each muffin cup.
Scoop an almost full 3 ounce scoop over the jam.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated oven for 10 minutes, rotate pan and continue baking for another 10 minutes or until lightly browned.
Remove from oven to cool in the pan on a wire rack for 10 minutes.
Turn out onto wire racks to cool completely.
Store an airtight container.

Yield: 12 muffins

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