Peanut butter banana muffins

Whole grain peanut butter and honey banana muffins

Ingredients

Buy

• 1 1/2 cup (about 339 g) mashed bananas , about 3 large bananas
• 1 large eggs

On Hand

• 2 cups (284 g) white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg or cinnamon
• 1/3 cup (113 g) honey
• 1/4 cup coconut oil , melted
• 1 teaspoon pure vanilla extract
• 1/2 cup (128 g) creamy peanut butter , natural or regular (like Jif)
• 1/3 cup milk , can sub almond milk

Instructions

• Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins - so you'll want a second muffin tin with a few cups lined or will need to bake a second batch).
• In a medium bowl, whisk together the flour, baking powder , baking soda , salt and nutmeg .
• In a large bowl, whisk together the mashed bananas , honey , coconut oil , eggs , vanilla , peanut butter and milk . Mix until well combined.
• Add the dry ingredients to the wet mixture and stir until just combined. Don't overmix! It's ok if it's a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).
• Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. You'll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.
• Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).
• Remove the muffins from the tin and cool completely on a wire rack (bake any remaining batter into muffins). Once cool, store well-covered at room temperature for a couple days.