Skinny Peanut Butter Banana Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Total Time: 30 minutes

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Muffins

 * 2 ripe large bananas, mashed with no chunks
 * 1/4 cup honey  (or pure maple syrup)
 * 1/4 cup packed dark brown sugar
 * 1/2 cup 0% Plain Chobani Greek Yogurt  (or regular yogurt, any flavor/fat content)
 * 1 large egg
 * 1/3 cup unsweetened almond milk  (or cow's milk, soy milk, rice milk)
 * 1/2 cup creamy peanut butter  (non-oily natural style is OK)
 * 2 teaspoons vanilla extract
 * 1 and 3/4 cups white whole wheat flour  (or an even mix of whole wheat + all-purpose)  (measured correctly)
 * 1 teaspoon ground cinnamon
 * 1 teaspoon baking soda
 * 1 teaspoon baking powder
 * 1/4 teaspoon salt

Optional

 * 1/3 cup mini chocolate chips
 * 1/4 cup creamy peanut butter, melted

Directions:
Enjoy!!
 * 1) Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
 * 2) In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
 * 3) In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
 * 4) Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.