Banana, Peanut Butter and Honey Muffins

I think I need to make Monday the official “Muffin Monday.” I have a crazy amount of muffin recipes to post..in fact I’m pretty sure I’m covered for “Muffin Monday” until the end of the year. My freezer is chock full of  muffins ready to be eaten at a moments notice.. I’m sorta proud about this.

I’m giving a heads up that a post is coming on Wednesday with a few updates. I have a massive update to share but that one is coming in July. It’s been in the works since Oct 2010 and I will finally be able to share it. What I will say is that is has zero to do with moving away from The Netherlands! I know many people expect me to blog about that but I’m here to tell you that it ain’t gonna happen. The Wednesday update is in regards to some e-mails I have gotten that I just want to address out in the open.

Lets talk muffins..specifically low sugar muffins. We kinda like em’. Low fat/low sugar muffins aren’t a punishment. In fact if you allowed yourself to enjoy them for what they are and not what they don’t have, you’d be as happy as I am. The banana and honey give these muffins a nice touch of sweetness. The peanut butter gives you some protein and the buttermilk and yogurt keeps these guys moist and fluffy. Thats the one thing I changed about this recipe..I used butter milk instead of water. The boys have been eating these for breakfast with a bowl of yogurt and granola sprinkled on top. I’ll have a new granola recipe to share soon too!!

Happy Muffin Monday!

Banana, Peanut Butter and Honey Muffins

Ingredients:

• 1-1/4 cups All-purpose Flour
• 1/2 cup Whole Wheat Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/4 tsp. Salt
• 1/2 tsp. Ground Cinnamon
• 1 Ripe Banana,mashed
• 2/3 cup Fat-free Plain Yogurt
• 1 Large Egg,lightly beaten
• 1/4 cup Water or Buttermilk
• 1/3 cup Creamy Peanut Butter
• 1/3 cup Honey
• 1 tsp. Vanilla

Topping

Ingredients:

• 2 tsp. Sugar
• 1/4 tsp. Ground Cinnamon

Preheat oven to 375. Grease a 12 cup muffin pan with nonstick spray or line with liners and spray the inside with nonstick spray.

In a large bowl, whisk together the flours, baking powder, baking soda, salt and ground cinnamon. Make a well in the center of the mixture.

In a medium bowl, whisk together the banana, yogurt, beaten egg, water or buttermilk, peanut butter, honey and vanilla. Add to flour mixture and stir just until combined- batter will be thick. Fill each baking cup 3/4 full. In a small bowl, mic the sugar and cinnamon; sprinkle evenly over muffins.

Bake for 15 minutes,or until a toothpick inserted comes out clean. Allow muffins to cool for 2 minutes in pan before removing to wire rack. Serve warm or allow to cool completely. Store in airtight container at room temp for up to 2 days.

One muffin has 160 calories.

Yield: 12 Muffins

Source: Tutti Dolci-All Sweets

Originally posted on Home Cooking with Sonya.