‘Skinny’ Banana Peanut Butter Muffins
These are basically ‘skinny’ muffins because there’s no white sugar, vegetable oil, or eggs. Disclaimer: as you’ll see, there are natural sugars and carbs. I adapted this recipe from Sally’s Baking Addiction’s Skinny Banana Peanut Butter Muffin recipe. My recipe below made 2 dozen muffins. I froze half of them for breakfasts in a few weeks.
I love using my wedding gifts in the kitchen! We got a KitchenAid muffin tin, these handmade crab place mats, and Noritake Colorwave Graphite dishes. Isn’t the little sunflower adorable? The small plates are part of the same Noritake Colorwave set. The difference is they are round instead of square like our plates and our plates don’t have flowers on them. (Affiliate links).
- 4 ripe large bananas, mashed
- 1/2 cup honey
- 1/4 cup dark brown sugar
- 1 cup plain Greek Yogurt
- 1/4 cup coconut oil
- 2/3 cup milk (I used cow’s, but you use what you love)
- 1 cup chunky peanut butter
- 1/2 cup peanuts
- 4 teaspoons vanilla extract
- 3 1/2 cups white whole wheat flour
- 2 teaspoon ground cinnamon
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon chia seeds
- 1/2 cup white chocolate chips
Preheat oven to 425*F and spray muffin pans with nonstick spray.
In a large bowl, mix the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. I poured all of these ingredients in a big bowl and then dumped them in our awesome Ninja to blend for 20 seconds. Scoop the peanut butter and vanilla extract into this mixture and blend or mix until smooth and thick. Set aside.
In a separate large bowl (I left my wet ingredients in the Ninja and used the same bowl), whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips (if desired) together. Pour the wet mixture into the dry mixture and lightly whisk until combined. Sally’s Baking Addiction says, “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 about 90% full with the batter. Bake for 5 minutes at 425F degrees. Then, 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.