Banana Peanut Butter Muffins

Banana Peanut Butter Muffins

I have TOTALLY been slacking with posts. I didn’t even post my 12th cupcake for the 12 cupcakes of Christmas!!!!!! Ah!!! I told myself I was going to be productive and post throughout the holiday….. well, obviously that didn’t happen.

My 12th cupcake was a cupcake wreath. You could use any cupcake you want to make this. All you need is 12 cupcakes (of your choice), and vanilla buttercream or cream cheese frosting dyed green. Melted red chocolates (to make into a bow- I slacked and didn’t do that) and “fun” sprinkles as I like to call them. (aka those different colored sprinkles)

You can find any cupcake recipe on my blog or the internet.

Here is where you can find my vanilla buttercream and here is where you can find my vanilla cream cheese frosting!

Here is a tutorial on how to make chocolate garnishes!

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Ok, let’s get to the actual point of this post. These super yummy and healthy (yes!!!! healthy!!!!) banana peanut butter muffins. The only unhealthy thing in these is the all-purpose flour I used. I should really invest in some other flour.

These make for a great grab and go breakfast. They are packed with protein (peanut butter + greek yogurt + an egg), they have no sugar in them (Truvia Brown Sugar baking blend!!!) and they have ground flaxseed (hello, superfood!)

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A note for when you bake these: I would just grease the pan instead of using muffin liners.

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If you do use muffin liners, be sure that the muffins are COMPLETELY cooled before peeling them off. I was too anxious in this picture and it came off on the liner.

Here is what you need to make these delicious muffins!

Banana Peanut Butter Muffins

Ingredients

  • 1 c. Flour
  • 1/2 c. Ground Flax-seed
  • 1/2 c. Oats
  • 1 tbsp Baking Powder
  • 1 Ripe Banana
  • 1/4 c. Peanut Butter
  • 1 egg
  • 1/4 c. Plain or Vanilla Greek Yogurt
  • 1 c. + 2 tbsp Unsweetened Vanilla Almond Milk

Instructions

  • Preheat your oven to 350 and either line 15 muffin tins or grease 15 muffin tins
  • In a small bowl, combine all of your dry ingredients. That includes: flour, flax-seed, oats and baking powder. Whisk or sift together.
  • In a large bowl, combine all of your wet ingredients. That includes: banana, peanut butter, egg, Greek yogurt, vanilla almond milk and brown sugar (not a liquid/wet ingredient, but still include it)
  • Beat your wet mixture on slow and slowly add in your dry mixture.
  • Beat on slow-medium speed until just combined. Fill your muffin tins about 3/4 of the way full
  • Cook for 18-20 minutes. Enjoy!
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