As I mentioned in a previous post, I recently got my driver’s license. What does this mean? Driving to school! What does THAT mean? Parking at a farm that’s at least a 5 minute walk from campus! What does that mean? Leaving the house at 6:40a so I can get a good parking space so it’s a 5 minute walk, not a 15 minute walk! And finally, what does THAT mean? Breakfast on the go!
What will I ever do without my overnight oats, or my ezekiel bread with almond butter and yogurt? Hmmm…as I pondered this idea, I started to crave a pastry. But not just any pastry. An awesome breakfast: muffins. And it just so happened I had some peanut butter on hand…and some really ripe bananas…
BAM. Breakfast and a happy Nica. And these muffins happen to be: huge, jam packed with protein (about 4 or 5g), low calorie (190kcal/muffin), and delicious! It’s the best all of the dimensions of the world of baking. So, without any further hesitation…
This recipe was adapted from the blog Crumb. Original link is at the bottom.
- 3 medium mashed bananas (about 7′)
- ½ cup peanut butter (like Jif)
- ½ cup honey
- ½ cup plain yogurt (I used Fage total 0%)
- 1 egg
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Preheat oven to 400°F. Put 10 cupcake liners in cupcake tins.
In a large bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, and vanilla until smooth.
In a smaller bowl, mix together the flours, baking power/soda, salt, and cinnamon. Add the dry to the wet ingredients, and stir until just barely combined. Don’t over stir! Divide the batter among the prepared cups; they should be pretty filled.
Bake for 20-25 minutes, or until a toothpick stuck in the middle of a muffin comes out with moist crumbs. Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling completely. Store in air tight container. These muffins taste especially good when toasted.
Enjoy! Here’s the original link-