This recipe comes from Sally's Baking.
Ingredients
1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (170g) honey (or pure maple syrup)
1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
2 Tablespoons (28g) coconut oil, melted and slightly cooled
1 large egg, at room temperature
1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
2 teaspoons pure vanilla extract
optional: 1/2 cup (113g) mini chocolate chips
optional: 1/4 cup (63g) creamy peanut butter, melted
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (170g) honey (or pure maple syrup)
1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
2 Tablespoons (28g) coconut oil, melted and slightly cooled
1 large egg, at room temperature
1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
2 teaspoons pure vanilla extract
optional: 1/2 cup (113g) mini chocolate chips
optional: 1/4 cup (63g) creamy peanut butter, melted
Directions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
- Pour in the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.
- Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Drizzle muffins with melted peanut butter, if desired.
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