Ingredients
2large bananas,(about 1 cup), ripe, mashed with no chunks
¼cuphoney,or pure maple syrup
¼cupdark brown sugar,packed
½cupplain Greek yogurt,or regular yogurt, any flavor/fat content
1large egg
⅓cupunsweetened almond milk,or cow’s milk, soy milk, rice milk
½cupcreamy peanut butter,or non-oily natural style
2tsppure vanilla extract
1¾cupswhite whole wheat flour,spooned and leveled, *
1tspground cinnamon
1tspbaking soda
1tspbaking powder
¼tspsalt
⅓cupmini chocolate chips,optional
¼cupcreamy peanut butter,melted, optional
Preparation
Preheat the oven to 425 degrees F. Spray 12-count muffin pan with nonstick spray. Set aside.
In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.
Pour the wet ingredients into the dry ingredients and lightly whisk until combined. **
Fill the muffin cups practically all the way to the top. Between ¾ full and all the way full.
Bake for 5 minutes at 425 degrees F. Keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.
Drizzle muffins with melted peanut butter, serve, and enjoy!
