Ingredients

• 3 cups old-fashioned rolled oats (gluten-free)
• 1/3 cup brown sugar
• 2 tsp baking powder
• 2 large eggs
• 2 ripe bananas, mashed
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 cup smooth natural peanut butter
• 1/2 cup raspberry jelly

Preparation

Preheat the oven to 375ºF. Line a 12-cup muffin tin. Set it aside.
In a large bowl, whisk together the oats, sugar and baking powder.
In another large bowl, whisk together the eggs, banana, milk, peanut butter, and vanilla extract. Stir the dry ingredients into the wet and mix well.
Scoop the mixture into the muffin tin and swirl in a spoonful of jelly into each muffin.
Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 3 days.