Jam-Filled Peanut Butter & Banana Muffins
Ingredients
- 1- 1/2 cup Sifted Whole Wheat Pastry Flour
- 1 cup Old Fashioned Rolled Oats
- 1 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 teaspoon Cinnamon, Ground
- 2 Tablespoons Unsweetened Applesauce
- 1/4 cups Sucanat, Or Light Brown Sugar
- 2 whole Large Eggs, Lightly Beaten
- 1 cup Mashed Overripe Bananas, (about 3 Medium Should Yield 1 Cup)
- 6 Tablespoons Creamy Natural Peanut Butter
- 1/2 cups Skim, Or Low-fat Milk
- 1/2 cups Plain 2% Greek Yogurt
- 1 teaspoon Pure Vanilla Extract
- 3 Tablespoons All-fruit Jam Of Choice
- 1 whole Medium-ripe Banana, Sliced Into 14 Rounds, Optional
Directions
Preheat oven to 350 degrees F.Coat 14 muffin cups with canola oil baking spray or line with paper cups.
In a medium bowl, whisk together the first 6 ingredients (flour through cinnamon).
In a large bowl, whisk together the next 8 ingredients (applesauce through vanilla) until well combined.
Add dry ingredients to the wet and stir just until fully incorporated.
Fill muffin cups a little less than half full with batter.
Spoon about 1/4 teaspoon of jam into the center of each almost-half-filled muffin cup.
Divide remaining batter evenly amongst the muffin cups, covering the jam.
The cups will be full.
If using, place one banana slice on top of each cup of batter.
Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean (a bit of jam sticking to the toothpick is fine, but you dont want to see raw batter).
Allow muffins to rest at room temperature in the pans for about 5 minutes before transferring them to a wire rack to cool completely.