Tasty, healthy recipes for everyday.


PB & J Banana Bread Muffins

Time: 45 mins | Serves: 10 - 12

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Wet Ingredients
1 1/2 cups ripe smashed banana (about 4/5 medium bananas)
1/3 cup plant based milk
1/2 cup Mayver’s Skin On Peanut Butter
1 flax egg (1.5tbsp flax powder mixed with 3 tbsp water)

Dry Ingredients
1 1/2 cups spelt flour
1/4 cup coconut
1 tsp baking powder
1/2 tsp sea salt
1/4 cup frozen raspberries
2 tbsp sugar

Raspberry chia jam
Extra Mayver’s Skin On Peanut Butter


1. Preheat oven to 180C.
2. Smash the bananas until its fairly smooth. Add all the wet ingredients together and stir to combine.
3. In a separate bowl mix the dry ingredients together except the frozen raspberries. Then add the dry ingredients to the bowl of wet ingredients, as well as the frozen raspberries.
4. Bake banana muffins in the oven for 45-50 minutes. Check to see if it is ready by poking a knife through the centre and if it comes out clean it’s ready.
5. Transfer to a cooling rack, And cool completely to room temperature before topping with a tsp raspberry jam and peanut butter.

Yummy recipe by @growthegrin