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!
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.
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
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
- Preheat oven to 425 degrees F
- Line a 12-count muffin pan with paper 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
- 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 the muffin cups 3/4 full and all the way full
- 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
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