Spring Snack Series: Peanut Butter & Jelly Muffins by Malina Malkani

We’re so excited to kick off our Spring Snack Series - a collection of simple, nourishing recipes made with little ones (and busy parents!) in mind. First up, we're featuring Malina Malkani's soft, peanut-packed muffins from her book Safe & Simple Food Allergy Prevention. These muffins make it easy and delicious to keep peanuts regularly in your baby’s diet. They’re perfect for breakfast, snack time, or on the go - and you can customize them with your favorite fruit add-ins. Experiment with adding different types of chopped fruit - smashed raspberries are our favorite, but blueberries and blackberries are tasty, nutritious options that work equally well.

Mighty Tip: top with Nutty Puffs for an extra boost of protein and a fun crunch that even the pickiest eaters will love!

Yield: Makes 12 Muffins

(1) Muffin per serving

Prep Time: 10 minutes

Cook Time: 20 Minutes

Ingredients:

• 1 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 large egg
• 2 large ripe bananas, mashed (about 1 cup mashed banana)
• 1/2 cup smooth peanut butter
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup raspberries
• Butter, ghee, mascarpone cheese, or creme fraiche for topping (optional)

Instructions:

1. Preheat the oven to 350 degrees fahrenheit. Lightly oil a standard muffin pan, spray with cooking spray, or line with paper or silicone liners.
2. In a large bowl, whisk together the flour, baking powder, and baking soda.
3. In a medium bowl, whisk the egg until smooth, then add the bananas, peanut butter, sour cream, and vanilla and whisk until well mixed.
4. Add the wet mixture to the dry and mix until just combined. Do not overmix. Fold in the raspberries. 
5. Bake until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 22-25 minutes. 
6. Cool in the pan on a cooling rack for 10 minutes before serving. Top with your favorite Nutty Puffs for added protein and crunch! Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months. Thaw overnight in the fridge or for an hour at room temperature. Gently reheat in the oven or toaster oven on low.