The only thing tip I have for this recipe is to make sure you start out at 425F for the first 5 minutes. It gives the muffins the first boost to give them a nice rounded top. Then lower it down to 350F for the rest of the baking time. These are a little bit “skinnier” than my other recipes because there’s no butter! Woohoo and not much sugar. But they are plenty sweet. Enjoy!
- 3 ripe medium bananas, mashed with no chunks
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup 0% Plain Greek Yogurt
- 1 large egg
- 1/3 cup unsweetened almond milk
- 1/2 cup creamy peanut butter
- 1 tsp vanilla bean paste or vanilla extract
- 1 and 3/4 cups all purpose flour (to be healthier you can use wheat)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- 1/4 cup creamy peanut butter, melted
Preheat oven to 425F degrees. Line a 12 muffin pan with baking cups.
In a medium bowl, use a hand-mixer to beat bananas. Make sure there are no lumps! Add the honey, brown sugar, greek yogurt, egg and beat. Then add milk and peanut butter. Finally mix in the vanilla.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Without overbeating, add in the dry ingredients into the wet ingredients. Then fold in the chocolate chips.
Fill the muffin cups practically all the way to the top. You want to make it so that it’s practically full. 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. Top with a drizzle of peanut butter if you’d like 🙂
Recipe and all credit goes to: Sallys Baking Addiction