Description
these sprouted wheat muffins are loaded with banana flavor not to mention fiber! slather with peanut butter warm from the oven or crumble over a yogurt bowl for an easy, satisfying breakfast!
Ingredients
Scale
- 2 ripe large bananas, mashed with no chunks
- 1/4 cup pure maple syrup
- 1/4 cup packed dark brown sugar
- 1/2 cup plain greek or 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 sprouted wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional topping: cinnamon sugar
Instructions
- Preheat oven to 425 degrees F
- Spray a 6-count jumbo muffin pan (see note)
- In a medium bowl, whisk the mashed bananas, maple syrup, brown sugar, yogurt, egg, and milk together until combined
- Whisk in the peanut butter and vanilla extract until smooth and thick
- In a large bowl, whisk the flour, cinnamon, baking soda, baking powder and salt
- Pour the dry ingredients into the wet ingredients and lightly whisk until just combined, making sure not to overmix or muffins will be tough
- Fill each muffin cups 3/4 full with batter
- Sprinkle with additional cinnamon sugar as desired
- Bake for 5 minutes at 425 degrees F
- 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
Notes
- You can use a 12-cup muffin pan or a mini muffin pan as well but cooking times may vary so keep a close eye on them
Nutrition
- Serving Size: 1 muffin
Keywords: breakfast, muffins, sprouted wheat, banana muffins, cinnamon
