Muffins are a nice grab-and-go food to throw in lunches, take on the road or have as an after school snack. And I LOVE when we find an awesome one that the whole family loves and it’s whole grain AND it doesn’t have any refined sugar, which is what you’re getting here! These peanut butter and banana muffins were a huge hit in our house. These muffins are fast(about 10 min of prep time, then 18 minutes to bake) and easy to whip up so give them a try!
Whole Wheat Peanut Butter Banana Muffins – lightly adapted from Mel’s Kitchen Cafe
*makes about 18 muffins
1 1/2 c mashed banana (3 large bananas)
1/3 c honey
1/4 c applesauce (or melted coconut oil)
1 tsp vanilla extract
1/2 c creamy natural peanut butter
1/3 c milk (almond, cows, they all work)
2 c whole white wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon
Preheat oven to 350 degrees. Place 18 silicone liners (or paper liners or just grease with spray/oil) in a muffin tin. In your Bosch (or with a handmixer and large mixing bowl), combine the bananas, honey, applesauce, egg, vanilla, peanut butter and milk and mix together on low speed. Add the flour, powder, soda, salt and cinnamon. Mix again and then using an ice cream scoop, scoop batter into each muffin cup (about 2 Tbsp; filled about 3/4 full). Bake about 18 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Store in a tupperware.
*These can be frozen either in a tupperware or ziploc bag. We pull one out of the freezer in the morning, stick it in a sandwich bag to bring with us, and it’s thawed by lunch.