Hi friends! I know it’s been a super long time since I’ve had a blog dedicated to just one recipe, so I figured I would share my recipe for banana muffins that I have been making…pretty much every week for the last month 🙂 Patrick likes them! So I keep making them, since we can grab and go for breakfasts before work (and they’re super wonderful delicious snacks too!)
My muffin favorites always are pretty strong banana flavor, pretty dense in thickness, and MUST have peanut butter involved 🙂
3 large ripe bananas + 1/4 cup of honey + 3/4 cup of low fat Greek yogurt + 1 egg + 1/2 cup of milk (I use almond milk)
Mix all these lovely flavors together for a delicious gooey mess.
If you want at this point, you can add 1/4 cup of peanut butter too, creamy or crunchy, or even PB2 which I use sometimes. That will give you much less peanut butter flavor, but it sure is still delicious! I would put more like 3/4 of a cup of PB2 if you go that route…
Then throw in 1/4 cup of brown sugar (if you want it sweetened a bit more), 1 1/2 cups of whole wheat flour (mix half a cup in at a time so you don’t have a flour explosion), 2 tsp Vanilla, 1 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, and a sprinkling of salt.
Mix together for the best thickness of batter EVER; and then throw in some mini chocolate chips if you want 😉
I spray the muffin tin, throw them in the oven at 425 degrees for 5 minutes, and finish them off in the oven for 16 minutes (about) at 350 degrees.
Proceed to devour three in a row. 🙂 Let me know what you think of them! I could use some tweaking advice, if you have any!
Happy eating friends!