Peanut Butter & Jelly Power Muffin

PB & J is a favorite for just about every kid. Its no wonder then that this would be such a popular muffin with children. Not only is it a "healthy" muffin, but it can be made ahead and stored in the freezer for up to two weeks. To defrost just remove from the freezer and bring to room temperature, then store in an airtight container.

Yield: Eight muffins

Ingredients
1/2 cup	whole wheat pastry flour
3/4 tsp	baking powder
1/2 tsp	baking soda
1/4 tsp	sea salt
1/4 cup	maple sugar
1/2 tsp	ground cinnamon
3 Tbsp	rolled oats
1 1/2 Tbsp	raisins
2 Tbsp	raw peanuts
1/4 cup	soy milk
2 Tbsp	canola oil
3 Tbsp	maple syrup
1/2 tsp	vanilla extract
1 1/2 tsp	cider vinegar
1	medium-sized banana
2 Tbsp	strawberry preserves

Nutrition Facts
Total Calories	116
Calories from Fat	37
Total Fat	5g
Saturated Fat	0g
Cholesterol	0mg
Sodium	174mg
Carbohydrates	19g
Fiber	1g
Sugar	8g
Protein	2g

Preheat oven to 350-degrees F and prepare a muffin pan.
In a large mixing bowl sift together the flour, baking powder, baking soda, salt, maple sugar, and cinnamon. Add oats, raisins, and half of the peanuts.
In another bowl combine the soy milk, canola oil, maple syrup, vanilla, and vinegar and stir until the ingredients are well-blended and then pour the mixture into the dry ingredients, stirring to mix. Take care not to over mix.
Fill muffin cups 2/3 with batter, then squirt approximately 1 teaspoon of jam onto the top of each muffin. Sprinkle tops with peanuts and bake for approximately 20 minutes.