low fat banana peanut butter muffins

It’s been a while, hasn’t it? Life has been incredibly hectic and, sadly, updating the blog has been one of the first things to fall by the wayside. I’ve been getting home fairly late most evenings after picking the boys up from daycare. Getting an interesting meal on the table for dinner has been challenging.  We’ve been having many meals of breakfast for dinner, or sandwiches and soup. These dinners in themselves aren’t all that bad, but they’re definitely not all that blog-worthy.

But, I’m here today with a new delicious recipe to share. Ironically, it’s another muffin recipe, but definitely another one you’ll want to try! I was inspired by a Cooking Challenge taking place on one of the online forums I participate in. One of the members picks a new blog every week and every participant must pick one of the recipes from the blog, make it and share their comments. This week’s blog choice was Sally’s Baking Addiction.  I picked a delicious looking recipe for Skinny Peanut Butter Banana Muffins. I did take the liberty of making a few changes such as replacing the peanut butter with Wow Butter to make it nut-free for the boys’ school.

2 ripe large bananas, mashed with no chunks
1/4 cup pure maple syrup
1/4 cup dark brown sugar
1/2 cup 0% Greek Yogurt
1 large egg
1/3 cup milk
1/2 cup creamy peanut butter (non-oily natural style is OK)
2 teaspoons vanilla extract
1 cup flour
3/4 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.

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.

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 over mix the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.

Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. 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. Remove muffins from tin and allow to cool. Store in an airtight container at room temperature for up to 3 days or freeze for later!

pb banana muffin



Filed under Recipes

3 responses to “low fat banana peanut butter muffins

  1. RnR

    Nice to see you back!

  2. Jenna

    You’ve been gone a long, long time. I was about to curse you here. Until I saw “peanut butter.” You’re ok in my books again. <3

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