WHOLE GRAIN PEANUT BUTTER BANANA YOGURT MUFFINS

whole grain peanut butter banana yogurt muffins: the perfect grab-n-go breakfast! // cait's plate

We were away for Father’s Day weekend and came home to two very ripe bananas.  I secretly love when this happens because it means I get to bake!

whole grain peanut butter banana yogurt muffins: the perfect grab-n-go breakfast! // cait's plate

I thought about making our go-to whole grain banana snacking cake but decided I should branch out and try something new.  A quick google search led me to Sally’s website where I found her skinny peanut butter banana muffins.

whole grain peanut butter banana yogurt muffins: the perfect grab-n-go breakfast! // cait's plate

It checked off everything I was looking for – using yogurt, incorporating my two over ripe bananas and adding peanut butter!  And even better, these are quick to come together, super moist and incredibly delicious!  I made a couple of adaptations to Sally’s original recipe which you can find below!

whole grain peanut butter banana yogurt muffins: the perfect grab-n-go breakfast! // cait's plate

WHOLE GRAIN PEANUT BUTTER BANANA YOGURT MUFFINS

Ingredients

  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup packed dark brown sugar
  • 1/2 cup 4% plain Siggi's skyr yogurt
  • 1 large egg
  • 1/3 cup unsweetened soy milk
  • 1/2 cup natural smooth 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

Instructions

  1. Preheat oven to 425 degrees F
  2. Line a 12-count muffin pan with paper liners
  3. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined
  4. Whisk in the peanut butter and vanilla extract until smooth and thick
  5. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder and salt
  6. Pour the dry ingredients into the wet ingredients and lightly whisk until just combined, making sure not to overmix or muffins will be tough
  7. Fill the muffin cups 3/4 full and all the way full
  8. Bake for 5 minutes at 425 degrees F
  9. Keeping muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean
http://caitsplate.com/whole-grain-peanut-butter-banana-yogurt-muffins/

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  1. […] Almond Butter Banana Yogurt Muffins are the perfect breakfast or snack and I think Big Guy is going to be verrrrry happy to sample these.  The recipe is very similar to other banana muffin recipes except there is NO oil.  Super ripe bananas and Greek yogurt give these muffins even moisture to keep them from drying out.  And instead of pieces of nuts, almond butter!  Peanut butter (what the recipe called for) would be equally delicious but I’m OUT.   (Don’t worry, I’m working on my Trader Joe’s shopping list as we speak.)  In addition to sweetness from the bananas, a little maple syrup (or honey) and brown sugar add just the right amount. Feel free to adjust the amounts if you’re watching your sugar intake.  The only other changes I made to the recipe were that I used 2% milk instead of the soy milk and I used all-purpose flour instead of whole wheat. […]

  2. […] Almond Butter Banana Yogurt Muffins are the perfect breakfast or snack and I think Big Guy is going to be verrrrry happy to sample these.  The recipe is very similar to other banana muffin recipes except there is NO oil.  Super ripe bananas and Greek yogurt give these muffins extra moisture to keep them from drying out.  And instead of pieces of nuts, almond butter!  Peanut butter (what the recipe called for) would be equally delicious but I’m OUT.   (Don’t worry, I’m working on my Trader Joe’s shopping list as we speak.)  In addition to sweetness from the bananas, a little maple syrup (or honey) and brown sugar add just the right amount. Feel free to adjust the amounts if you’re watching your sugar intake.  The only other changes I made to the recipe were that I used 2% milk instead of the soy milk and I used all-purpose flour instead of whole wheat. […]

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