I’ve noticed that I’m a little behind on celebrating these National XX Days. Apparently today was National Grilled Cheese Day. I wonder what’s coming up next. Does anyone know?
And the recipe that I have to share today would actually have been perfect last week for National PB&J Day … but it’s still perfect, as it’s a great recipe to make with or for the kids – or the big kids! 🙂 – this weekend. Oh, who are we kidding ~ vegan cupcakes are great anytime!
We made these on my recent teaching tour in Europe and they were a big success ~ served with soy cappuccinos, of course! They are rich and fruity and kind of a cross between a muffin and a cupcake so aren’t all that sweet. They give a nice boost without that sugar crash.
Peanut Butter and Jelly Cupcakes
- 1 banana, mashed
- 1/3 cup agave
- 1 1/2 cups nondairy milk
- egg replacer for 1 egg
- 2 teaspoons vanilla
- 1 cup peanut butter, warmed, divided
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup fruit jam
In a medium bowl. whisk together the banana, agave, nondairy milk, egg replacer, vanilla and 1/2 cup peanut butter. In a large bowl, stir together the flour, baking powder, baking soda and salt. Mix the wet into dry ingredients.
Spoon the batter into a muffin tin. Bake at 350 degrees for 17-20 minutes, or when a toothpick comes out clean.
Let cool for about 20 minutes. Gently scoop out a small hole in the center of each, saving the top, and put 1-2 teaspoons of jam in the hole. Gently replace the top. Drizzle the cupcakes with the remaining peanut butter.