Peanut Butter & Jelly Muffins
- 3 bananas very ripe, mashed, about 1 cup mashed
- 3/4 cup natural peanut butter or nut butter of choice
- 3/4 cup buckwheat flour sprouted
- 1/4 cup pure maple syrup
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 cup fresh raspberries
- Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (I use these reusable silicone cups.) In a large mixing bowl use a fork to mash the ripe bananas until they have a puree-like consistency-- it's okay if there are a few lumps. Add in the peanut butter, buckwheat flour, maple syrup, salt, and baking soda and mix well until a sticky batter is created, then stir in the vinegar last. Fold in the fresh raspberries and divide the batter between the 12 muffin cups.
- Bake until the centers are firm and the tops begin to crack, about 20 minutes. Cool completely in the pan before serving, and store the muffins in a sealed container in the fridge for up to a week.
bananas very ripe, natural peanut butter, flour, maple syrup, salt, baking soda, apple cider vinegar, fresh raspberries
Taken from www.yummly.com/recipe/PEANUT-BUTTER-_-JELLY-MUFFINS-1512109 (may not work)