These healthy banana muffins are packed with protein, thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack.
Ingredients:
1½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup plain whole-milk greek yogurt
⅓ cup creamy natural peanut butter, well stirred
2 large eggs
1 cup mashed banana (from 2 very ripe bananas)
½ cup packed light brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
¾ cup chopped walnuts, toasted
Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk 1½ cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¾ teaspoon baking soda and ½ teaspoon salt together in a medium bowl. Set aside.
Whisk ⅓ cup yogurt and ⅓ cup peanut butter together in a large bowl until smooth. Add 2 large eggs, 1 cup banana, ½ cup brown sugar, ⅓ cup granulated sugar and 1 teaspoon vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated.
Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with ¾ cup walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.
