Name: PB&J Banana Bread Muffins
Prep time: 10 min
Total time: 55 min
Yield: 12
Ingredients: 1 1/2 c. whole wheat flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. kosher salt; 1/2 tsp. ground cinnamon; 1 stick Country Crock® Plant Butter with Avocado Oil, room temperature; 3/4 c. packed dark drown sugar; 2 large eggs, room temperature; 3 large ripe bananas, mashed ( 1 1/2 c. mashed); 1 tsp. pure vanilla extract; 4 tbsp. strawberry jelly; 6 tbsp. smooth peanut butter

Step 1Preheat oven to 350. Line a standard muffin tin with paper liners.

Step 2In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.

Step 3In a large bowl, beat the Country Crock® Plant Butter and brown sugar until light and fluffy, about 2 minutes. Add the eggs and beat until combined. Add the bananas and vanilla and beat until combined.

Step 4Add the dry ingredients to the wet ingredients and beat until just combined.

Step 5Divide batter into prepared muffin tins. Top each with 1 ½ teaspoon peanut butter and 1 teaspoon of warm jelly. Swirl with a knife, carefully, keeping the jelly in the center of the muffin.

Step 6Bake until golden and a toothpick comes out clean, about 20 to 22 minutes. Let cool slightly. Serve warm or at room temperature.