Peanut Butter and Jelly Power MuffinsIngredients
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt (I use sea salt)
½ cup maple sugar (I use brown sugar)
1 teaspoon ground cinnamon
6 tablespoons old-fashioned oats
3 tablespoons raisins (I use dried cranberries)
¼ cup chopped peanuts, divided
½ cup soy milk (I use cow's milk)
4 tablespoons canola oil
6 tablespoons maple syrup (in a pinch the pretend-O syrup works, though not as healthy)
1 teaspoon vanilla extract
½ cup peanut butter (I prefer natural peanut butter)
1 tablespoon cider vinegar
2 medium bananas, mashed (I like them left a little chunky)
4 tablespoons strawberry jam (or any kind of jam, preferably sugar-free)
- Preheat oven to 350F. Grease 20 (2-inch) muffin cups. (DON'T GREASE! Use paper muffin liners because these muffins are VERY delicate.)
- Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and half the peanuts.
- Combine soy milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not overmix.
- Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle with remaining peanuts. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top, if desired. Makes 20 muffins. (Don't overfill! These muffins are too soft for much of a muffin top.)
These keep in an air-tight container in the refrigerator, but don't expect them to last long.
Reprinted with Permission from Lunch Lessons by Ann Cooper and Lisa M. Holmes (HarperCollins, 2006).
"Relish the Healthy Table," Sept. 2007
Per muffin: 96 calories, 5g fat, 3g protein, 11g carbohydrate, 1g fiber, 91mg sodium