Whole Grain Peanut Butter and Honey Banana Muffins

• Vegetarian

• Produce

  • 1 1/2 cup Bananas

• Refrigerated

  • 1 Egg (about 1.75 ounces, large

• Condiments

  • 1/3 cup Honey
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Nutmeg or cinnamon, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 2 cups Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/3 cup Milk

Found on melskitchencafe.com

Description

Ingredients

• 2 cups (10 ounces) white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg or cinnamon
• 1 1/2 cup (about 13 ounces) mashed bananas, about 3 large bananas
• 1/3 cup honey (3.5 ounces)
• 1/4 cup coconut oil, melted
• 1 large egg (about 1.75 ounces)
• 1 teaspoon pure vanilla extract
• 1/2 cup (5 ounces) creamy peanut butter, natural or regular (like Jif)
• 1/3 cup milk (can sub almond milk)

Directions

• Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins - so youll want a second muffin tin with a few cups lined or will need to bake a second batch).
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
• In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.
• Add the dry ingredients to the wet mixture and stir until just combined. Dont overmix! Its ok if its a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).
• Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. Youll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.
• Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).
• Remove the muffins from the tin and cool completely on a wire rack (bake any remaining batter into muffins). Once cool, store well-covered at room temperature for a couple days.