Peanut Butter and Honey Banana Muffins
Try this Peanut Butter and Honey Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 large egg
- 1/4 tsp salt
- 1/4 cup honey
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 cup plain greek yogurt
- 1/4 cup maple syrup
- 2 large ripe bananas
- 1/4 cup almond or flax milk (coconut rice, hemp, or soy is also fine)
- 3/4 cup peanut butter (i prefer chunky but smooth is also fine)
- 1 3/4 cup whole wheat flour
- 1/4 cup chia seeds (optional)
- Carbohydrate 22.8994814628132 g
- Cholesterol 58.7211805550033 mg
- Fat 16.2681639582161 g
- Fiber 2.96186382739577 g
- Protein 3.7172290967787 g
- Saturated Fat 9.99297263881399 g
- Serving Size 1 1 muffin (79g)
- Sodium 125.226423596986 mg
- Sugar 19.9376176354174 g
- Trans Fat 1.27101077777157 g
- Calories 244 calories
Preheat oven to 375 degrees.Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with coconut oil.With a fork or pastry knife, mash up your bananas (no chunks) and add to a medium sized bowl.Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.In a large bowl, mix together the remaining ingredients.Add wet ingredients to dry. Mix until well combined (no flour pockets).Fill muffin cups to about ¾ full (or more if you have leftover batter).Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
