My very first food post!
I love to bake and cook so I figured I would share some of my favourite recipes with you!
I made these muffins last night and although I didn’t eat them myself, those that I shared with said they were to die for! It’s hard to go wrong when you’ve got all these awesome ingredients packed into one muffin! This is a healthy option muffin and can be enjoyed during any season!
They were SO good even my chocolate lab licked the whisk and bowl CLEAN (no chocolate chips for her!) She’s getting old and may not have the best sight, but she sure can hear that peanut butter jar opening and immediately sniffs it out!
The ingredients and recipe, along with some pictures I took along the way are provided below!
- 2 large ripe bananas, mashed with no chunks
- 1/4 cup honey
- 1/4 cup dark brown sugar
- 1/2 cup 0% Plain Greek Yogurt (or regular yogurt, any flavor/fat content)
- 1 large egg
- 1/3 cup unsweetened almond milk (or skim milk, soy milk, rice milk)
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 and 3/4 cups white whole wheat flour (or a mix of whole wheat + all-purpose)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
OPTIONAL (BUT NECESSARY! 🙂 )
- 1/3 cup mini chocolate chips
- 1/4 cup creamy peanut butter, melted
Preheat oven to 425F degrees. Spray muffin pan with nonstick spray, or use baking cups (either works). Set them aside.
In a medium bowl, whisk the well-mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined well. Whisk in the peanut butter and vanilla extract until smooth and thick. Set this aside.
In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, and chocolate chips (if you opted to use). Pour the wet ingredients into the dry ingredients and lightly whisk until well combined. Be careful not to over-stir the batter or your muffins will have a tough texture. Stir as little as possible until there are no flour pockets remaining.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until the toothpick comes out clean. Drizzle muffins with melted peanut butter (I did some with & some without.) Muffins will stay fresh at room temperature for 3 days. Muffins without peanut butter on can stay frozen up to 3 months!
The end result..
Finish off with a big glass of milk (the perfect pairing for peanut butter, banana and chocolate!)