KG's Skinny Peanut Butter Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 229.0
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 259.4 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 2.8 g
- Protein: 6.6 g
View full nutritional breakdown of KG's Skinny Peanut Butter Banana Muffins calories by ingredient
Introduction
All natural ingredients and high protein too! (Using 1% milk instead of almond milk doesn't significantly change the nutrition.) All natural ingredients and high protein too! (Using 1% milk instead of almond milk doesn't significantly change the nutrition.)Number of Servings: 12
Ingredients
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2 large very ripe bananas, mashed
1/4 c honey (or agave)
1/4 brown sugar, packed
6 oz container chobani 0% plain greek yogurt
1 large egg
1/3 c almond milk, unsweetened vanilla, or use 1% milk
1/2 c peanut butter
2 tsp vanilla extract
1 c whole wheat flour
3/4 c all purpose flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 c chocolate chips
Tips
It really helps to heat the peanut butter a bit in the microwave before adding. It makes mixing it easier.
Directions
Preheat oven to 425F degrees. 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 (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual. 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 a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.
Serving Size: makes 12 large muffins. 1 muffin is a serving.
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 (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual. 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 a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.
Serving Size: makes 12 large muffins. 1 muffin is a serving.