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whole wheat peanut butter banana muffins

February 17, 2014

PBbanana3

MUFFINS

  • 2 ripe mashed large bananas
  • 1/4 cup honey 
  • 1/4 cup dark brown sugar
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 1/3 cup vanilla almond milk 
  • 1/2 cup creamy peanut butter 
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups white whole wheat flour 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips

 

Recipe pulled from here

PBbanana1

Directions:

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.

In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.

Fill the muffin cups 3/4 full.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes.

PBbanana2

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