Banana and peanut butter are great friends. I guess the only thing that would make these little muffins any better would be a handful of chocolate chips. Ooohhh, I hadn’t thought of that. Well, take it away readers and do what you will. I think these muffins are perfectly sweet just the way they are. But you gotta do what you gotta do.
Banana Peanut Butter Mini Muffin Recipe
1 cup white whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 medium ripe bananas, throughly mashed
2 large eggs, beaten
1/3 cup plain yogurt
1/3 cup creamy peanut butter
3 tablespoon butter, melted and cooled
Preheat oven to 350 degrees Farenhiet. Move oven racks to the upper third and lower third of the oven.
Grease two mini muffin pans with spray oil or softened butter. Set aside.
Whisk together the flours, sugars, flaxseed, baking soda, salt, cinnamon, and allspice in a medium bowl. In a large bowl, mix together the mashed banana, eggs, yogurt, peanut butter, and butter.
Divide the batter between the muffin pans putting about a heaping tablespoon in each cup. Bake for 15 minutes, rotating the pans once during baking.
Run a knife around the rim of each muffin cup to loosen the muffin. Transfer the muffins to a cooling rack. Serve or store in an airtight container for up to three days. Extra muffins can be frozen.
Yield: 48 mini muffins
Prep time: 25 minutes
Bake time: 15 minutes