I know I said I was going to post a workout today but then I made these muffins this morning and I had to share the recipe immediately.
So we’ll eat muffins first and then we’ll do a squat workout later! 🙂
It’s no secret that peanut butter ranks is one of my favorite foods and I like to find ways to add it into as many things that I make as possible. This is especially true when it comes to baking. I even have a Pinterest board dedicated to it! I had two bananas sitting on the counter this morning that were to the point of ripeness that only works for banana bread. I thought about all of my standby banana bread recipes but wanted to try something different and realized I had never made a peanut butter banana bread. Decision made!
I went with muffins instead of a loaf because 1) I was too impatient to wait an hour for a loaf to bake and 2) I like to individually wrap the muffins and throw them in the freezer for a quick breakfast or snack on the go.
The recipe was easy and took me under 10 minutes to put together. You only need two bowls, one for wet ingredients and one for dry and I didn’t even have to get my mixer out. I mixed everything by hand. While this recipe does use yogurt and a little coconut oil in place of butter or oil, I wouldn’t necessarily call it super healthy. It does call for white flour and a decent amount of sugar. Even still, they come in under 200 calories per muffin. I’d also like to take this moment to comment that when you go too healthy with muffins they just don’t taste very good. The texture usually gets really weird.
I was really pleased with this recipe. The results were big, soft, fluffy muffins with just the right balance of peanut butter and banana flavor. I’m sure they would be over the top delicious with chocolate chips added but for whatever reason I’m not a fan of chocolate in my muffins. These muffins would be great for a special breakfast treat anytime and I would also serve them to weekend guests or at a brunch. If you’re a fellow peanut butter lover and looking to switch up your standard banana bread, this is a must try!
Peanut Butter & Banana Muffins
(Recipe adapted from Cooking Light)
1 1/2 cups mashed banana (about 2 large)
1/3 cup plain Greek yogurt (can sub sour cream)
1/3 cup natural style peanut butter (crunchy or creamy)
3 tablespoons coconut oil, melted (can sub butter)
2 large eggs
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup light brown sugar
1 1/2 cups all-purpose flour
1/8 cup whole wheat flour or ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
Preheat oven to 350 degrees and line a 12-tin muffin pan with muffin liners.
In a large bowl, whisk together banana, greek yogurt, peanut butter and oil. Once incorporated mix eggs in one at a tie and then add vanilla and sugars. Make sure to work all the lumps out of your brown sugar. Set wet ingredients aside.
In a separate bowl, whisk together remaining dry ingredients. Slowly add the dry ingredients to the wet and keep stirring to incorporate with each addition. Once fully incorporated leave the batter alone so that you don’t overwork it. Spoon the batter into the muffin tins, filing them up a little more than 3/4 of the way.
Bake for 18-23 minutes, or until muffins tops create domes and appear to be set. I checked mine at 18 but they were perfect at 21. It will depend on the temperature of your oven.
Yield: 12 muffins