Banana, Peanut Butter and Honey Muffins
I am always looking at recipes that involve peanut butter, are low in points, and healthy enough for breakfast, but usually they involve some sort of Epicurean compromise. But my quest is over. I have found them! These are delicious, in a no-caveats-needed way.
I started with flour, whole wheat white as usual. I added baking powder, baking soda, and a full heaping teaspoon of cinnamon instead of the suggested half. I tried to make a well in the middle of the mixture, as directed, but I mostly just cleared a little space there. It’s a big bowl.
Then I turned my attention to the repulsive-looking bananas on the counter. The recipe said to use one, but some of the reviews said the banana flavor could have been stronger, and I happened to have two.
Ew. They were so ripe that I didn’t even need the masher; they yielded to the fork. Then I took out a small bowl and a wee whisk for my one beaten egg.
I added that to the mashed bananas, yogurt, vanilla, and water, then poured in the honey.
Then I measured out the peanut butter. Generously.
It looked like a gloppy mess.
I whisked it all together, then poured it as best I could into the “well”.
I mixed together just enough to incorporate, then filled up the muffin cups.
To my happy surprise, I had some batter left over, so I grabbed a mini loaf tin and poured it in.
I mixed cinnamon and sugar together, and sprinkled it on top.
After about 15 minutes, the mini loaf was still baking, but the muffins were ready.
The loaf took more time, maybe another 5 minutes or so.
And the results?
A wonderful new muffin. Or mini loaf. Shape and size vary but these turned out GREAT and now I have a new breakfast muffin, 3 P+ on Weight Watchers, that I also want to eat for dessert. Ba-da-bing.
BANANA, PEANUT BUTTER AND HONEY MUFFINS (original)
My version of Banana, Peanut Butter, and Honey Muffins (adapted from Cookin’ Canuck)
*note: I have altered this recipe again now that I’ve made it so many times. If you don’t have flax or wheat germ, just use 1 3/4 cups of flour and don’t sweat it.
1 3/4 cups whole wheat white flour, minus 2 1/2 tablespoons
1 1/4 tablespoons wheat germ
1 1/4 tablespoons ground flax
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 heaping teaspoon cinnamon
2 whole ripe bananas, mashed (2 large or 3 small/medium)
2/3 cup low fat vanilla yogurt
1 large egg, lightly beaten
1/4 cup water
1/3 cup creamy peanut butter
1/3 cup honey
1 teaspoon vanilla
for the topping:
2 teaspoons sugar
1/4 teaspoon cinnamon
Heat the oven to 400 degrees, you will reduce the temperature later. Line a 12-cup muffin pan with baking cups or spray. (I always seem to have enough extra batter for one mini loaf, so you may get a few extras.)
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center and set aside.
In a medium bowl, mash the bananas. Add the egg, yogurt, water, peanut butter, honey, and vanilla and whisk to combine well. Pour this mixture into the well and stir just until combined. Fill each baking cup 3/4 full of batter.
In a small bowl, mix together the sugar and 1/4 teaspoon cinnamon. Sprinkle over the top of each muffin.
Put the tray in the oven and reduce the temperature to 375. Bake for 15 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for another few minutes, then remove to a wire rack. (But you really should eat one while they’re still warm.)