Peanut Butter and Jelly with Banana - MUFFINS

Who doesn't love a peanut butter and jelly sandwich? (Aside from those of you with peanut allergies, and for that I'm truly sorry). Eating a PB&J brings me back to childhood, and to this day PB&Js are still one of my favorite sandwiches. So simple, but so perfect. In my opinion, they're best when eaten with a tall glass of milk, or if you're lucky, chocolate milk. I also really enjoy sliced bananas in my sandwich (this is great eaten room temperature, and also really delicious when grilled). 

When I came across this recipe for peanut butter and jelly muffins I knew I had to make them. Any excuse to have PB&J for breakfast is fine by me! I added banana slices to half of the muffins, which proved to be quite delicious.

Preheat oven to 400 degrees.

Combine flours, sugars, baking powder and salt in a large bowl and stir with a whisk. 

Make a well in the center.

Combine milk, peanut butter, egg whites, butter and vanilla in a medium bowl.

Pour wet mixture into flour mixture and stir until just moist.

Spray muffin cups and spoon batter into cups. Fill each cup half full with batter. 

Spoon 1 teaspoon of jelly into each cup. If desired, add banana slices on top of jelly. 

Spoon remaining batter on top to cover jelly (and bananas). 

Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in the center. Let cool in pan for 5 minutes. Remove from pan and cool on a wire rack.

PB&J with Banana Muffins

Recipe from Cooking Light

Makes 12 muffins

Ingredients

• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups skim milk
• 1/3 cup creamy peanut butter
• 1/4 cup egg whites (about 2 egg whites)
• 2 tbsp butter, melted
• 1 tsp vanilla
• 1/4 cup strawberry jelly
• 1 medium banana, sliced
• cooking spray

Directions

1. Preheat oven to 400 degrees.
2. Combine flours, sugars, baking powder and salt in a large bowl and stir with a whisk. Make a well in the center. Combine milk, peanut butter, egg whites, butter and vanilla in a medium bowl. Pour wet mixture into flour mixture and stir until just moist.
3. Spray muffin cups and spoon batter into cups. Fill each cup half full with batter. Spoon 1 teaspoon of jelly into each cup. If desired, add banana slices on top of jelly. Spoon remaining batter on top to cover jelly (and bananas).
4. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in the center. Let cool in pan for 5 minutes. Remove from pan and cool on a wire rack.

I really liked these! I think they taste better warm (not hot or the jelly will burn your tongue) than cold - microwaving for 10 seconds got them to the perfect temperature. I really liked the muffins with banana in them - the cooked banana gives it a creamy texture and a banana bread quality, while still having the peanut butter and jelly flavors. I think next time I make these I would increase the peanut butter by a couple tablespoons (the taste was faint and I'd like it a little bit stronger) and I think I'd actually reduce the amount of whole wheat flour to 1/2 cup and increase the all purpose flour to 1 1/4 cups. Normally I'm all for using wheat flour, but these tasted a little bit too wheaty - I think the wheat flour made the batter a little bit dry and overshadowed the peanut butter taste a bit. Otherwise, these were great! I've been grabbing them for a quick breakfast along with some milk and fresh fruit.

What is your favorite sandwich? What comfort food did you have as a child that you still enjoy now?