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

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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

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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!