banana, peanut butter & honey muffins

Whenever I’m craving something salty, I reach for the jar of peanut butter. In addition to peanut butter and jelly, I love a toasted open-faced peanut butter and honey sandwich, topped with banana slices and a sprinkle of cinnamon. These banana, peanut butter and honey muffins are my spin on that satisfying treat. Greek yogurt and peanut butter add protein, while a ripe mashed banana plus honey give the muffins just a touch of sweetness.

Banana, Peanut Butter & Honey Muffins
1 1/4 cups flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 ripe banana, mashed
2/3 cup plain fat-free yogurt
1 large egg, lightly beaten
1/4 cup water
1/3 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Topping
2 tsp sugar
1/4 tsp cinnamon

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey, and vanilla in a medium bowl; whisk to combine. Add to flour mixture and stir just until combined – batter will be thick. Fill each baking cup 3/4 full of batter. Mix together sugar and cinnamon; sprinkle evenly over muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins (serving size: 1 muffin)
Calories – 160
Carbs – 23

Tagged as: Banana, Honey, Peanut Butter