It’s back-to-school time, and even though Mike and I don’t have kids (yet…maybe someday ;) ), I’m always trying to come up with new back-to-school snack ideas for my niece. She spends the night at our place every Friday for our “sleepover night” and I like to make sure I have healthy treats on hand.
These muffins were a huge hit…my niece gave them two thumbs way up! I was thrilled because they’re full of healthy things. In addition to whole wheat flour, I used buckwheat flour in these muffins, which I’ve used before to make Maple-Walnut Buckwheat Scones with Honeyed Sage Butter (which unfortunately I didn’t care for…to me, their only redeeming quality was the honeyed sage butter) and Buckwheat Crêpes (which were a huge hit with everyone!). Buckwheat ended up being the perfect choice in this recipe; its flavor didn’t stand out, but its subtle nuttiness was a nice pairing with the peanut butter.
For a fun twist on a the classic peanut butter and jelly sandwich, split these muffins open and spread with your favorite jelly or sliced fruit – the peanut butter is baked right into the muffin!
Yields 18 muffins
1 cup whole wheat pastry flour
1/2 cup buckwheat flour (such as Bob’s Red Mill buckwheat flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 very ripe medium bananas, mashed
1/2 cup honey (for best flavor, preferably raw, local honey)
1/2 cup smooth peanut butter (I used Peanut Butter & Co.’s Smooth Operator peanut butter)
1/2 cup plain, low-fat yogurt
2 teaspoons pure vanilla extract
2 tablespoons raw sugar (optional; for topping)
Preheat oven to 375F and line a muffin tray with paper liners.
Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside. Cream together the bananas, honey, peanut butter, yogurt, and vanilla in a large bowl. Stir the dry ingredients into the wet, being careful not to over-mix. Pour the batter into the lined muffin cups, filling each about 2/3 full (you should get about 18 muffins); sprinkle the raw sugar on top. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 18 minutes.