Banana Protein Mufins

Very easy recipe! I used all own ground white wheat flour, added more cinn plus some allspice f nutmeg, did a little less sugar (batter tasted really sweet but muffins were not too sweet after baking), did half cup banana & half cup melted coconut oil, also added chopped dried tart cherries (I was afraid batter was too sweet for raisins, but raisins or craisins would be fine). I also incorporated walnuts into batter instead of on top, but on top would add a nice crunch. Overall tasted pretty good.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners. Whisk 1 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 3/4 teaspoon baking soda and 1/2 teaspoon salt together in a medium bowl. Set aside.

Step 2

Whisk 1/3 cup yogurt and 1/3 cup peanut butter together in a large bowl until smooth. Add 2 large eggs, 1 cup banana, 1/2 cup brown sugar, 1/3 cup granulated sugar and 1 teaspoon vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated. Note- banana is a 1:1 swap for oil so can do less banana & some oil if want.

Step 3

Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); (or just use all batter divided into 12 muffin cups) sprinkle evenly with 3/4 cup walnuts. Put muffins in & turn down oven to 350. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes (mine took 18-19). Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.