Banana Bread
Banana Protein Muffins
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:
- 1� cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- � teaspoon baking soda
- � teaspoon salt
- ? cup plain whole-milk greek yogurt
- ? cup creamy natural peanut butter, well stirred
- 2 large eggs
- 1 cup mashed banana (from 2 very ripe bananas)
- � cup packed light brown sugar
- ? cup granulated sugar
- 1 teaspoon vanilla extract
- � cup chopped walnuts, toasted
Directions:
- Preheat oven to 350�F. Line a 12-cup muffin tin with paper liners. Whisk 1� cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, � teaspoon baking soda and � teaspoon salt together in a medium bowl. Set aside.
- Whisk ? cup yogurt and ? cup peanut butter together in a large bowl until smooth. Add 2 large eggs, 1 cup banana, � cup brown sugar, ? 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 � 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.