Sunflower Butter & Jelly Muffins

 Gluten-free, dairy-free, peanut-free muffins that are perfect when you are craving a muffin but need an allergen-friendly option. Best enjoyed warm with a cup of coffee or tea :-). 

Ingredients:

• ⅔ cup mashed ripe bananas (from about 2 large ripe bananas, with lots of brown spots)
• 2 large eggs
• ½ cup Honey Sunflower Butter
• ¼ cup honey
• 1 tsp vanilla extract
• 1 Tbsp melted coconut oil or vegetable oil
• 1½ cups almond flour
• 1 tsp baking powder
• ¼ tsp table salt or fine sea salt
• ½ tsp ground cinnamon
• ¼ cup fruit jelly or jam

Directions:

1. Preheat the oven to 350 F. Grease a muffin tin, or line it with muffin liners.
2. In a medium bowl, mash two ripe bananas until they are creamy.
3. Add the eggs, sunflower butter, honey, vanilla, and oil to the bananas. Whisk until it’s smooth and creamy.
4. Add the flour, baking powder, salt, and cinnamon. Gently mix the muffin batter with a large spoon or rubber spatula, just until you no longer see pockets of dry flour.
5. Distribute the batter among the muffin tin, making sure each muffin isn’t filled more than about ⅔ full.
6. Place about a teaspoon of jam on top of the center of each muffin. Use a toothpick or the tip of a knife to swirl the jam into the batter.
7. Bake for 20 to 25 minutes, until a toothpick or knife inserted into the center of a muffin comes out clean.
8. Let cool, then enjoy!