Wednesday, March 6, 2013

Breakfast Continues...

Soooo today I ran out of these muffins, but still had one overripe banana, so I made a quick batch of these Peanut Butter, Banana and Honey muffins. Holy GOODNESS, these are good, and while I think they aren't quite as healthy as these, they are still a good choice.

I halved this recipe and it still worked great too just FYI! I'm interested to see if subbing almond butter for peanut butter and oat flour (ground up oats) would yield the same amazing results? I think I'll try that next time.

via An Edible Mosaic

Peanut Butter, Banana, & Honey Muffins slightly adapted from An Edible Mosaic
Yields 18 muffins
1 1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 very ripe medium bananas, mashed
1/2 cup honey 
1/2 cup smooth peanut butter 
1/2 cup plain, low-fat Greek yogurt
2 teaspoons pure vanilla extract
Preheat oven to 375F and spray a muffin tray with non-stick spray.
Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.  Cream together the bananas, honey, peanut butter, yogurt, and vanilla in a large bowl.  Stir the dry ingredients into the wet, being careful not to over-mix.  Pour the batter into the muffin cups, filling each about 2/3 full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 18 minutes.

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