Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

I stole this recipe from Sally's Baking Addiction.  It makes a warm, yummy breakfast with protein and whole grains.

Ingredients:
Muffins
2 large, overripe bananas, mashed
1/4 C honey or pure maple syrup (I used honey)
1/4 C packed dark brown sugar
1/2 C plain Greek Yogurt
1 large egg
1/3 C unsweetened almond milk (or any kind of milk)
1/2 C creamy peanut butter
2 tsp vanilla extract
1 3/4 C white whole wheat flour (or whole wheat pastry flour, or a mix of whole wheat & regular)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Optional
1/3 C mini chocolate chips (I added these)
1/4 C creamy peanut butter, melted

Directions:
Preheat the oven to 425.  Spray muffin pan with nonstick spray and lightly dust it with flour, or use paper muffin liners.

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 (if using).  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 practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual.  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 or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.