oncontextmenu="returnfalse" ondragstart="returnfalse" onselectstart="returnfalse">>>> Bri Runde: Skinny Peanut Butter Banana Chocolate Chip Muffins

Sunday, March 9, 2014

Skinny Peanut Butter Banana Chocolate Chip Muffins

I don't know about you, but I am always on the hunt for clean recipes that my kids will love too. On Saturday I found one that fits just that, so I wanted to share with all of you.

Skinny Peanut Butter Banana Chocolate Chip Muffins


For the MUFFINS:
2 large, ripe bananas, mashed
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup Greek Yogurt
1 large egg
1/3 cup unsweetened almond milk (or regular milk)
1/2 cup natural creamy peanut butter
2 teaspoons vanilla extract
1 and 3/4 cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

**And, of course we added in chocolate chips!  **

Preheat oven to 425 degrees. Spray 12-count muffin pan with nonstick spray. Set aside.

In a medium bowl, mix the bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in peanut butter and vanilla extract until smooth.

In a large bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together. Pour the wet ingredients over the dry ingredients and whisk until just combined.

Fill the muffin cups almost all the way to the top. Bake for 5 minutes at 425 degrees. Keeping the muffins in the oven, reduce the oven temperature to 350 degrees and bake for 12 more minutes or until a toothpick inserted in the center comes out clean. If you choose, you can drizzle muffins with melted peanut butter. 

If you try this out, let me know what you think!

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