Peanut Butter & Jelly Banana Stuffed Muffins

There is one food lesson I never seem to learn.

Do NOT eat your culinary results before you accurately photograph them.

This Mother’s Day made for another creative dish to bring to the omnivore table. Much to this blog post’s dismay though, all the goods were devoured before I snapped a picture of the finished product.

These little muffins are a little on the heavier side and could honestly probably double as a cupcake. But if you’re feeling indulgent around breakfast time then these PB, J & B stuffed muffins are a real treat. And even though they’re very sweet, it’s all basically fruit-noone should ever feel guilty about copious amounts of fruit 😉

And kudos to Pass the Veggies for inspiring this recipe and sharing her muffin dish at this year’s Virtual Vegan Potluck!

3 overripe bananas

2 cups organic all-purpose or whole wheat flour (or a mix of both)

1 cup fresh or frozen berries of your choice

3/4 cup almond milk

3/4 cup organic or homemade peanut butter

1/3 cup pure maple syrup

1/3 cup raw sugar

2 tbsp ground flax

1 tbsp pure vanilla

1 tbsp baking powder

Dash of salt

Preheat oven to 350 degrees
In a bowl, mash two of the bananas-slice the other banana into thin rounds
Mix the ground flax with the almond milk and let sit for 10 minutes
Mix together the mashed bananas, almond milk mixture, sugar, peanut butter, maple syrup and vanilla until creamier and thinned out
In another bowl, whisk together the flour, baking powder and salt
Slowly add the dry mix into the wet mix and stir until everything is well incorporated and absorbed and a batter has formed
Blend the berries in a blender until pureed
In greased muffin tins, pour a large tbsp of batter into each tin
Top with a tsp of jelly and 3 of the banana slices
Pour remaining batter over the tops of the jelly and banana layer
Bake at 350 degrees for 20 minutes