Ingredients
Scale
- 1 1/2 cups mashed banana (about 2 large)
- 1/3 cup plain Greek yogurt (can sub sour cream)
- 1/3 cup natural style peanut butter (crunchy or creamy)
- 3 tablespoons coconut oil, melted (can sub butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1/8 cup whole wheat flour or ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
Instructions
- Preheat oven to 350 degrees and line a 12-tin muffin pan with muffin liners.
- In a large bowl, whisk together banana, greek yogurt, peanut butter and oil. Once incorporated mix eggs in one at a tie and then add vanilla and sugars. Make sure to work all the lumps out of your brown sugar. Set wet ingredients aside.
- In a separate bowl, whisk together remaining dry ingredients. Slowly add the dry ingredients to the wet and keep stirring to incorporate with each addition. Once fully incorporated leave the batter alone so that you don’t overwork it. Spoon the batter into the muffin tins, filing them up a little more than 3/4 of the way.
- Bake for 18-23 minutes, or until muffins tops create domes and appear to be set. I checked mine at 18 but they were perfect at 21. It will depend on the temperature of your oven.