I started with another recipe but changed it so much that it doesn’t even count. I love these muffins. They turn out great every single time; light and fluffy, they always taste like a treat and it’s hard to believe that they’re good for you and very low in fat. You can’t really taste the peanut butter separately, it just seems to provide an undertone.
These are a favorite to all who try them, especially me!
1 cup whole wheat white flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 heaping teaspoons ground cinnamon
1/4 - 1/2 teaspoon freshly grated nutmeg
1 cup mashed ripe banana (I used two very large ones)
1/4 cup packed brown sugar OR natural cane sugar
1/2 teaspoon vanilla, or just a wee bit less
1 1/2 tablespoons creamy peanut butter
1/4 cup vanilla yogurt (I used low-fat)
Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat together the banana, sugar, egg, peanut butter, and vanilla. Stir in the yogurt.
Stir the banana mixture into the flour until just combined then scoop the batter into the muffin cups.
Get them into the oven, then DROP the temperature to 350 degrees. Bake for 15-20 minutes (mine took 15), or until a toothpick inserted into the center of a muffin comes out clean.
Let cool before serving (eating). I think these actually taste better the next day, so I recommend making them at night.
(2 Weight Watchers P+ each)
Sometimes I put five cinnamon chips on top of each muffin right before baking, enough to make them more treat-like but not enough to affect the calorie count/health benefits.
Adding peanut butter chips would be delicious too.
You can also just use brown sugar, and eliminate the white completely.
If you only have plain yogurt, just add a little more vanilla.