Name: "Peanut Butter" and Jelly Stuffed Muffins
Yield: 9
Ingredients: 2 medium bananas, mashed; 3/4 cup unsweetened sunflower seed butter; 1/4 cup honey; 3 medium eggs, whisked; 1 teaspoon vanilla extract; ¼ cup coconut flour; ¼ teaspoon cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; pinch of salt; about 1/4-1/3 cup homemade raspberry blueberry jam (or other jam of choice)

“Peanut Butter” and Jelly Stuffed Muffins

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4.6 from 14 reviews

Yield: 9 1x

Ingredients

Scale

2 medium bananas, mashed
3/4 cup unsweetened sunflower seed butter
1/4 cup honey
3 medium eggs, whisked
1 teaspoon vanilla extract
¼ cup coconut flour
¼ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
about 1/4–1/3 cup homemade raspberry blueberry jam (or other jam of choice)

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Instructions

*Prepare jam if you do not have some already.
Preheat oven to 350 degrees
Mash bananas in a large bowl. Add sunflower seed butter, honey, eggs and vanilla extract and mix together.
Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
Using a silicone muffin pan or greased and lined muffin pan, scoop a large spoonful of the muffin mixture into 9 cups, filling the cups about half way. Then use a small spoonful (a little over 1 teaspoon) of the jam and put in the middle of each cup. Use the rest of the batter to cover each jelly filled cup.
Place in oven and bake for 35-40 minutes.
Remove from oven and let cool completely before eating!

Notes

Prep time does not include time it takes to make the jam.

Find it online: https://paleomg.com/peanut-butter-and-jelly-stuffed-muffins/