Peanut Butter and Jelly Muffins (Plant-based)

I got bored with all of my muffin recipes today, and decided to try something different. I thought why don't I combine two of my most favorite things, peanut butter and strawberry jelly, into a muffin form. It turned out so yummy! This recipe is fully plant-based and vegan. Whole-wheat flour, almond milk, and applesauce make them a more healthy option of your favorite muffins.

Yields: 12 muffins

• 1 cup all-purpose four
• 3/4 cup whole-wheat flour
• 1/2 cup organic cane sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/4 cups almond or soy milk
• 1/3 cup creamy peanut butter
• 1/4 cup applesauce
• 1 tsp vanilla extract
• about 1/4 cup your favorite seedless jam
• powdered sugar

1. Preheat oven to 350F. Line a cupcake baking sheet with 12 liners.

2. Combine dry ingredients first by whisking all-purpose flour, sugar, baking powder, and salt. In a separate bowl combine almond milk, peanut butter, applesauce, and vanilla extract. Use a whisk to create a smooth mixture. Gradually pour in the milk mixture into the flour mixture constantly whisking until smooth batter forms.

3. Fill each cupcake liner with batter half-way full. Spoon 1 teaspoon of jam into each cupcake. Spoon the rest of the batter on top to cover the jam. Bake for 25-30 minutes or until the cupcakes are firm. Let cool. Sprinkle with powdered sugar. Enjoy!