Every once in a while, I really, REALLY want a peanut butter and jelly sandwich. Or peanut butter and honey, or peanut butter and banana... But, I hardly ever give in to those cravings. As a lunch, these sandwiches always seem too indulgent; my lunches have always been on the small side, and therefore eating PB & J often just makes me feel guilty. And, although I have had a PB & J sandwich once for breakfast and once for dinner, that's not exactly routine for me. So, what's a girl to do when she really wants her fix of peanut butter and jelly but doesn't want to call it lunch? Make it into a muffin (with banana!) and eat it for breakfast, since it'll be ready-made. (I also get my fix at Costco every so often when they're sampling those frozen Uncrustables... talk about a weird guilty pleasure, but i love 'em.)
These muffins are just like eating a PB & J sandwich with bananas. I don't know if you can label that PBB & J? They're moist, with the perfect amount of all three major ingredients so as to not be too peanut buttery or banana-y, or super sweet from the jelly. Plus, they're 100% whole wheat with no oil or butter, so you can feel a little bit less guilty about eating them. To top it all off, they rose nicely (I can't stand it when my muffins don't rise about the top of the tin!)
I used different kinds of jelly in the muffins; some got pomegranate, some got strawberry, and a few got apricot. Have fun with it!
Whole Wheat PB&J Muffins with Banana
(makes 12 muffins)
1 ⅚ cup whole wheat flour (⅚ = ½ + ⅓)
1 tablespoon plus 1 teaspoon cornstarch
½ teaspoon salt
1 tablespoon baking powder
⅓ cup brown sugar
1 cup milk
½ cup peanut butter
⅓ cup pureed banana
½ cup jelly/jam (or 2 teaspoons per muffin)
Oven Temperature: 375 F
1. Sift together the flour, cornstarch, salt, and baking powder in a large bowl. Add the brown sugar and whisk lightly to combine.
2. In the bowl of a stand mixer, beat the milk, eggs, peanut butter, and pureed banana. Add the flour mixture to this mixture and stir at lowest speed until just incorporated.
3. Grease a 12-cup muffin tin and divide half of the batter among the muffin cups. If in doubt, do less than half rather than more. Add 2 teaspoons of jelly or jam to each cup, and then top with the remaining batter.
4. Bake muffins in the preheated oven for 15-20 minutes, making sure that a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool for at least ten minutes before removing from the muffin tin to cool completely.