Jam-Filled Peanut Butter & Banana Muffins

Preheat oven to 350 degrees F.

Coat 14 muffin cups with canola oil baking spray or line with paper cups.

In a medium bowl, whisk together the first 6 ingredients (flour through cinnamon).

In a large bowl, whisk together the next 8 ingredients (applesauce through vanilla) until well combined. Add dry ingredients to the wet and stir just until fully incorporated.

Fill muffin cups a little less than half full with batter. Spoon about 1/4 teaspoon of jam into the center of each almost-half-filled muffin cup. Divide remaining batter evenly amongst the muffin cups, covering the jam. The cups will be full. If using, place one banana slice on top of each cup of batter.

Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean (a bit of jam sticking to the toothpick is fine, but you don’t want to see raw batter).

Allow muffins to rest at room temperature in the pans for about 5 minutes before transferring them to a wire rack to cool completely.