I have to tell you something.
And you might not believe me.
Especially given these.
But, I actually HATE bananas.
Actually, I should amend that statement.
I hate bananas…UNLESS they’re baked in something. Same thing with blueberries. Slap those suckers into a cookie or a muffin and I’m totally fine with them. Serve them up to me on a plate by themselves and I struggle to even look at them.
Why does that happen?
I know I’m not the only one out there like that. This girl is a self-proclaimed banana hater just like me. Yet she eats them.
It might not seem like it makes sense….but it actually does.
Anyway, the moral of my story is that if you don’t like bananas, don’t worry, because you’ll still like these.
Especially if you crack one open, warm from the oven, and slather it with peanut butter until it melts.
Whole Grain Peanut Butter Banana Muffins (from Measure of Happiness)
Makes 12 muffins
- 2 ripe bananas, mashed
- 1/3 cup honey
- 1/3 cup natural peanut butter
- 2/3 cup 0% plain Greek Yogurt (I used Chobani)
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- Preheat the oven to 375 degrees. Line muffin tins with baking cups and lightly spray with canola oil.
- Mix the wet ingredients together–mashed banana, honey, peanut butter, yogurt, and vanilla. In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sugar, and cinnamon).
- Add the wet and dry together and stir until just combined – do not over mix.
- Using an ice cream scoop, divide the batter into the muffin tin until the cups are 3/4 full and bake on the middle rack in the oven for 15 minutes or until a toothpick comes out clean.
- Serve warm and slather with peanut butter