Wednesday, August 28, 2013

Peanut Butter Banana Muffins

Yes, the 105th recipe I have posted with peanut butter and banana.  Sorry, but it's just a combo that I love!  These muffins are perfect for breakfast or just when you need a snack.  They combine banana, peanut butter, and get an extra protein boost from Greek yogurt.  Yep, I used Chobani banana flavored yogurt.  Yum! Greek yogurt adds that extra protein, keeps the muffins moist, and adds a slight tang to the flavor.   With only 1/4 cup brown sugar, these are perfect to share with the kiddos.  I even used whole wheat flour to up the healthy factor!
Don't go worrying that these are blah, health-nut muffins.  I sprinkled a few chocolate chips on a couple of these little guys.  Chocolate chips, banana, and peanut butter...perfect combo!  
Peanut Butter Banana Muffins
adapted from Craving Chronicles
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 ripe bananas
1/4 cup brown sugar
6 ounce cup Chobani banana Greek yogurt
2 Tablespoons milk
1 egg
1/2 cup peanut butter
1 teaspoon vanilla
Preheat oven to 375, prepare your muffin pan with paper liners
Whisk together flour, salt, baking powder, baking soda, and cinnamon in a small bowl.  In a large bowl mash together bananas and brown sugar with a fork.  Add Greek yogurt, milk, egg, peanut butter, and vanilla.  Whisk to combine, mixture will be lumpy.  Add dry ingredients and stir until just combined, careful not to overmix.  Scoop batter into prepared muffin tin, filling about 3/4 full.  Bake for 15-18 minutes, or until a toothpick comes out clean.  
*If you'd like to add chocolate chips, you can either fold in about 1 cup prior to baking, or place a couple on top of muffins prior to baking.
Easy and tasty?  I'll take two right now please.  The perfect muffin when you need a grab and go breakfast, a mid-day pick-me-up, or just a little treat.  Go know you want to!