Peanut Butter, Banana, and Honey Muffins
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 18 muffins
1 cup whole wheat pastry flour ½ cup buckwheat flour (such as Bob’s Red Mill buckwheat flour ) 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ + ⅛ teaspoon salt 2 very ripe medium bananas, mashed ½ cup honey (for best flavor, preferably raw, local honey) ½ cup smooth peanut butter (I used Peanut Butter & Co.’s Smooth Operator peanut butter ) ½ 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 ⅔ 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. Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/peanut-butter-banana-honey-muffins/
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