Bananas and peanut butter. What a classic combination!
Yet again, I was stuck with two lonely, overripe bananas that my husband wanted nothing to do with. I forewent the regular banana bread, and thought I’d try some muffins. Not just banana muffins, but banana and peanut butter muffins. Yum! These muffins have less sugar and fat than your typical waistline-enemy, using honey and non-fat Greek yogurt. You also get a great serving of whole grains if you substitute whole grain flour for all-purpose. Sadly, the whole grain flour makes them look a little blah, but trust me, they don’t taste like it.
These are pretty simple to make, and for me, I had everything required in my kitchen already. I LOVE when that happens. If you want an extra treat, melt some peanut butter to go on top of these suckers. I didn’t try it, but I’m guessing you won’t regret it!
Peanut Butter Banana Muffins
Source: Adapted from Sally’s Baking Addiction
Servings: Makes 12 muffins
2 large bananas, ripe to over ripe, mashed with no chunks
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup non-fat plain Green yogurt
1 large egg
1/3 cup unsweetened almond milk
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 3/4 cup whole wheat flour (all-purpose would work)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1. Preheat oven to 425 degrees. Spray 12-count muffin pan with non-stick spray. Set aside.
2. In a medium bowl, whisk mashed bananas, honey, brown sugar, yogurt, egg and milk together until combined. Whisk in peanut butter and vanilla until smooth. Set aside.
3. In a large bowl, whisk flour, cinnamon, baking soda, baking powder and salt. Pour wet ingredients into dry ingredients, and whisk until just combined.
4. Fill muffin cups 3/4 full. Bake for 5 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 12 minutes more, or until an inserted toothpick comes out clean.