Peanut Butter, Banana, & Honey Muffins

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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!

Peanut Butter, Banana, & Honey Muffins

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.

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  1. says

    book marked! Can’t wait to try these. I’ve been on a major muffin kick as of late. Kaylin and Josh love them. And I like making healthier versions, especially for Kay. Thats so sweet that your niece sleepsover

    • says

      Daisy, I haven’t tried these muffins with plain flour, but I think it would be fine. If you use plain flour you will probably have to increase the amount of flour used because buckwheat flour tends to absorb more moisture than wheat flour. If you try it with plain flour, let me know how much flour was needed…hope you enjoy it! :)

  2. says

    what super delicious muffins! i’ve never used buckwheat flour, but now i’m really interested in finding some! these would make delicious snacks for my little guy (and me!)!

  3. says

    These are definitely a great snack for kids! I love the handle on your spoon…very cute. When I first saw this post I absolutely loved the first picture…I (very amateur at taking pictures) was amazed at how many different things were in the shot and they were all placed perfectly…great job!

  4. says

    These look awesome! Right up my alley. I’ve been on a roll with honey, bananas and peanut butter lately. Excited to try these out! I’m thinking that throwing in some chocolate chips might be amazing too.

  5. says

    Dear Faith, you had me at ‘peanut butter’!!! These muffins look beautiful and sounds delicious! I wish your niece a very happy back-to-school!! Blessings my dear, your friend, Catherine xo

  6. says

    Yay an easy baking recipe for me to try;) I love whole wheat baked goods, and buckwheat I’ve only used for crepes. Your recipe sounds great, plus love that it’s healthy too. Thanks for sharing Faith.

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