Peanut Butter Banana Muffins
Makes 12 Servings
These tasty protein and fiber-packed muffins are easy to make and ideal for breakfast or an on-the-go snack.
1 cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs, beaten
2 ripe bananas, mashed (about 1 cup)
½ cup creamy peanut butter
½ cup honey
½ cup plain lowfat Greek yogurt
¼ cup canola oil
1 teaspoon vanilla
2/3 cup unsalted dry roasted peanuts, coarsely chopped, divided
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Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
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Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt in a large bowl.
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Combine the eggs, bananas, peanut butter, yogurt, honey, oil, and vanilla in a medium bowl and stir until well blended.
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Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir ½ cup of the peanuts.
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Spoon the batter into the prepared muffin cups and top evenly with the remaining peanuts. Bake about 15 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean.
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Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.
Nutrition Information per Serving (2 mini muffins):
290 calories, 15g fat (2.5g saturated), 115mg sodium, 34g carbohydrate, 3g fiber, 9g protein