Peanut Butter & Honey Banana Muffins

• Vegetarian

• Produce

  • 2 Bananas, large ripe

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Maple syrup
  • 3/4 cup Peanut butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 3/4 cup Whole wheat flour

• Nuts & Seeds

  • 1/4 cup Chia seeds

• Dairy

  • 1/4 cup Almond or flax milk
  • 1/2 cup Greek yogurt, plain

Found on wholesomelicious.com

Description

Ingredients

• 2 large ripe bananas
• ¼ cup honey
• ¼ cup maple syrup
• ½ cup Plain Greek Yogurt
• 1 large egg
• ¼ cup almond or flax milk (coconut, rice, hemp, or soy is also fine)
• 2 tsp vanilla extract
• ¾ cup peanut butter (I prefer chunky, but smooth is also fine)
• 1¾ cup whole wheat flour
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup chia seeds (optional)

Directions

• Preheat oven to 375 degrees.
• Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with coconut oil.
• With a fork or pastry knife, mash up your bananas (no chunks) and add to a medium sized bowl.
• Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.
• In a large bowl, mix together the remaining ingredients.
• Add wet ingredients to dry. Mix until well combined (no flour pockets).
• Fill muffin cups to about ¾ full (or more if you have leftover batter).
• Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.