So, yeah. It’s a mouthful.
Peanut Butter & Jelly Stuffed Banana Donut Muffins.
What’re we complaining about?
They are Peanut Butter & Jelly Stuffed Banana Donut Muffins.
Oh, and they be vegan.
You know why you need this recipe? You need it for breakfast, because sometimes you wake up craving donuts in your heart. But your head reminds you that donuts land themselves mid-thigh, stick there, and do not burn off, no matter how many times you ride that elliptical machine at the gym. It’s real life.
You need this recipe for packing your kids lunch boxes. Because turkey sandwiches are way lame when you’re trying to feed your kids plant-based anything. And do NOT get me started on the sheer lack of passion my children feel for a peanut butter and jelly sandwich. But, stuff the combo inside a spicy, warm banana muffin, and suddenly you’ve got a whole table of PB&J beggars. Mouths wide open like little birds. Fingers sticky like little thiefs.
You need this recipe for the three o’clock lull. When your body decides to start shutting down, eyes becoming increasingly more sleepy, desire to fold laundry waning. Waning. Waning.
Who me? No, that never happens to me. I’m talking about you. This is all about Y.O.U.
Yeah, right it is.
You need this recipe for a million other reasons, as well.
Like cherry jam. Stuck on top of peanut butter. In a banana muffin.
See? That’s three million reasons right there. But who’s counting?
Hide it all with a scoop of batter. Lick fingers.
You can totally lick fingers when you bake vegan. No eggs, you know. Lick away.
When they come out of the oven, shake it like a Polaroid picture.
That like could totally be in a song. Whatevs. I’m original.
View your handiwork for a moment.
Then grab a fork and rip into your handiwork like a Polaroid picture.
Or, you know. A jaguar. Or…something.
Peanut Butter & Jelly Stuffed Banana Donut Muffins
2 very ripe bananas
3 tablespoons brown rice syrup
2 tablespoons brown sugar
1 tablespoon melted Earth Balance or coconut oil
1/3 cup garbanazo beans, pureed with just enough soy milk to make them run in your blender
1 tablespoon vanilla
1 1/2 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 3/4 whole wheat pastry flour (available in the bulk foods section of Whole Foods)
1/4 cup soy or almond milk
6 tablespoons peanut butter
6 tablespoons cherry jam (we love Crofter's)
Organic powdered sugar for dusting
Preheat your oven to 350 degrees.
In an electric stand mixer, beat together the bananas, brown rice syrup, brown sugar, melted coconut oil. garbanzo bean puree, and vanilla. Add the baking powder, salt, cinnamon, and flour. Mix until well combined. Add the soy milk, then spoon 1 tablespoon of the batter into 12 muffin tins lined with cupcake wrappers. Add 1/2 tablespoon of peanut butter, then 1/2 tablespoon cherry jam into the center of each cup, then gently cover with another tablespoon (or so) of the batter. Tap your muffin tin against the cupboard gently a few times to get the batter to settle around the filling.
Bake in preheated oven for 14-17 minutes, or until the center of each muffin is set (it took exactly 15 minutes in my oven). Remove and dust immediately with powdered sugar. Serve with almond or milk and slices of kiwis or oranges for a totally quick, delish meal!