Recipe: Healthy Peanut Butter Banana Muffins

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It’s getting colder out so naturally my appetite for baked goods is increasing. But not all baked goods are healthy and not all baked goods are actually that good. Here’s one a recipe I tried out to make sure it was good enough for the Campus Rec community. And these muffins are healthy too! Whole wheat, non-fat yogurt and almond milk make these muffins a treat that will trick you into thinking you’re indulging.

For someone who doesn’t bake a lot, this is a pretty simple recipe and I think most people (or most people’s parents) have most of these ingredients already.

This recipe makes about 12 muffins (i.e. more muffins than one person needs but these are healthy muffins so it’s totally cool.)

The Process

Combine

Combine these ingredients in a bowl and whisk them up:

  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/2 cup 0% plain Chobani yogurt (or regular yogurt, any flavor/fat content)
  • 1 large egg
  • 1/3 cup unsweetened almond milk (or cow, soy or rice milk)
  • 1/4 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup creamy peanut butter

Make sure you crack the egg separately in a weird clown bowl with your name on it before you pour it into the mixture.

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Clown bowl circa 1993.

Combine these ingredients in another bowl:

  • 1 and 3/4 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips (optional)

It will look something like this:

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Then combine the bowls. Tip: Pour the first bowl (with the wet ingredients) into the second bowl (with the dry ingredients). Otherwise you’ll have flour fly up in your face. That’s a rookie move.

Stir and Pour

Stir all the ingredients until all the flour pockets are gone. Be careful not to stir too much or the muffins will be dense. Then pour the mixture into muffin tins. You can fill the individual muffin reservoirs up almost all the way full – they won’t overflow. I used the little paper liners but you can also just spray your tin with cooking spray.

Bake

Bake the muffins for 5 minutes at 425 degrees. Then, keeping the muffins in the oven, lower the temperature to 350 degrees and bake for another 12 minutes. Muffins are done when you can stick a toothpick in them and the pick comes out clean, and when your dog come into the kitchen expecting to get a muffin.

He thinks he's getting a muffin, but he's sadly mistaken.

He thinks he’s getting a muffin, but he’s sadly mistaken.

Below is the finished product. You can also drizzle melted peanut butter on them if you wish, but I left it off so I could freeze them.

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Muffin staging.

Moment of Zen: Eat!

First of all, these muffins smell amazing. That cinnamon smell…can’t beat it. These muffins aren’t super sweet and they are a little more filling than regular muffins because of the whole-wheat flour. They’re a great snack for before or after a work out, I’d say.

For more detailed directions and other delicious recipes, visit Sally’s Baking Addiction. Browse with caution!

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