Banana and Jelly Muffins
Vegan, refined sugar-free, antioxidant-rich, heart-healthy
I’ve always loved my mom’s banana and jelly sandwiches in my school lunches. So, I decided to make my own version of breakfast muffins with the same flavor profiles as my childhood favorite. These vegan muffins get their yummy moisture from ripe bananas, olive oil and cider vinegar. Nutmeg, vanilla and maple syrup provide extra flavor. Filled with your favorite fruit jams, they literally melt in your mouth. My fresh banana and jelly muffins will be a new tasting revelation for you. You will feel good to serve this to your family and friends for breakfast or for a fun pick-me-up any time of the day…Thanks mom!
Banana and Jelly Muffins
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
2 cups extra ripe bananas
1 cup olive oil
1 cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1 and 3/4 cup spelt flour
3/4 cup cornmeal flour (or fine ground cornmeal)
1 tablespoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
jam
Makes 12 muffins
Having trouble finding the ingredients or tools to make this recipe?
Find my recommendations here
Instructions
1. Preheat oven to 350ºF/180ºC. Coat two 12-cupcake-tin with olive oil.
2. Cake: In a large bowl combine mashed bananas, olive oil, maple syrup, vinegar and vanilla. Using either a hand mixer or immersion blender blend until creamy smooth.
3. Make a well in the center of the wet batter and add spelt and cornmeal flours, nutmeg, baking powder, baking soda and salt. Fold batter together gently.
4. Fill each cupcake tin ¾ full of batter, 12 total. Then scoop a teaspoon of your favorite jam into the centers and push a little into batter. Bake 17 minutes.
5. Serve with an extra dollop of jam on tops.
Photos by Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!