Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins with Madhuka Powder
Peanut Butter & Jam Muffins with Madhuka Powder

Peanut Butter & Jam Muffins

Boost your classic PB&J muffins by adding some of our Madhūka powder to the mix. Recipe courtesy of @spamellaB.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8


For the muffins

  • 2 Bananas
  • 2 tbsp Peanut butter
  • 1 Egg
  • 100 ml Oat milk
  • 1 tsp Vanilla extract
  • 150 g Gluten-free flour
  • 70 g Madhūka Powder
  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 6 tsp Jam

To drizzle

  • 2 tbsp Icing sugar
  • 1 tsp Smooth peanut butter
  • Chopped nuts


  • Blend the bananas, nut butter, egg, oat milk, vanilla, flour, Madhūka powder, baking powder and cinnamon in a blender or food processor and whizz up until thick and smooth.
  • Spoon half of the mixture between a 6-hole silicone muffin tin – fill each up to ½ then add a teaspoon of jam in the middle.
  • Spoon over the remaining batter over the jam and to reach the top.
  • Bake at 180C for 15-20 minutes until golden and risen.
  • Leave to cool then pop onto a wire rack.
  • Mix together the icing sugar, nut butter and a dash of water to form a slightly thick drizzle. Drizzle over each muffin then sprinkle over nuts.

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