Name: Peanut Butter & Jam Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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; 2 tbsp Icing sugar; 1 tsp Smooth peanut butter; Chopped nuts

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Peanut Butter & Jam Muffins

Boost your classic PB&J muffins by adding some of our Madhūka powder to the mix. Recipe courtesy of @spamellaB.

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Prep Time 30

Cook Time 20

Total Time 50

Servings 8

Ingredients

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

Instructions

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.

Peanut Butter & Jam Muffins