You are here: Home » Recipes » Peanut Butter and Jelly Power Muffins Peanut Butter and Jelly Power Muffins Recipe by Our Cookbook CollectionKitchen Tested Yield 20 servings Prep 10 mins Cook 20 mins Whole-wheat flour and rolled oats make these muffins with staying power. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail Ingredients 1 cup whole wheat flour1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon kosher salt1/2 cup maple sugar1 teaspoon ground cinnamon6 tablespoons old-fashioned oats3 tablespoons raisins1/4 cup chopped peanuts, divided1/2 cup soy milk4 tablespoons canola oil6 tablespoons maple syrup1 teaspoon vanilla extract1/2 cup peanut butter1 tablespoon cider vinegar2 medium bananas, mashed4 tablespoons strawberry jam Instructions Preheat oven to 350F. Grease 20 (2-inch) muffin cups. Sift together flour, baking powder, baking soda, salt, maple sugar and cinnamon. Add oats, raisins and half the peanuts. Combine soy milk, oil, maple syrup, vanilla, peanut butter, vinegar and bananas. Mash until well blended. Add to dry ingredients, stirring to mix just until all ingredients are incorporated. Do not overmix. Fill muffin cups two-thirds full with batter, then drop a little jam onto the top of each muffin. Sprinkle with remaining peanuts. Bake about 20 minutes, until a toothpick comes out clean. Spoon extra jam on top, if desired. Reprinted with permission from Lunch Lessons by Ann Cooper and Lisa M. Holmes (HarperCollins, 2006).