Because if I can bake something that tastes yummy, I know you can too.
The one here is vegan, gluten free, and has both chocolate and non-chocolate options for ALL your friends with Weird Food Issues.
Preheat to 375 and line 10 cups in muffin tins with paper liners.
Mix dry ingredients in a large bowl:
1 1/4 cup gluten-free baking mix (I used King Arthur)
3/4 cup ground almond meal (I used Trader Joes)
1 tsp baking powder
1/4 tsp salt
Mix following ingredients in a small bowl or food processor:
2 ripe, medium bananas
1 cup raw sugar (This is an awful lot of sugar, friends. I will cut waaaayyy back next time I make these.)
1/2 cup hemp or other non-dairy milk
1/2 cup vegetable oil
2 T ground flax seed
1 tsp rice vinegar (What I had on hand - the original calls for apple cider vinegar but this worked just fine.)
Stir banana mixture into flour mixture. Do not over mix.
Scoop a scant 1/4 c of the batter in to each muffin cup. Drop into center:
1 tsp each peanut butter and jelly
1 Trader Joe's Dark Chocolate Peanut Butter cup
(both are delicious!)
Use the remaining batter to cover the filling in each cup. Bake for 25-30 minutes. Let cool. Really. All that melty stuff is hot in there.