Its coming down to the final days of my February challenge ): How sad, but luckily I will be starting a new challenge around March, but this one won’t be completely focused on food. More on this challenge later…
Anyways, today I breakfast: light banana peanut butter and walnut muffins. The breakfast challenge was to make something using maple syrup.
If you make them right, muffins can be a great breakfast and start to your morning. I’m not talking about chocolate chip muffins or sugary muffins that only keep you full for a few hours at most. If you use the right ingredients, like peanut butter and nuts for example, you are adding more punch to your muffins that will keep you fueled even longer.
The peanut butter and banana muffins are absolutely delicious. Its up to you wether to add the walnuts or not. You could also add some other type of nut or berry if you aren’t a fan of walnuts. However, I think bananas and walnuts go perfectly together!
I was able to make 12 regular sized muffins and 5 mini muffins out of this batch. I think I could have made more regular sized if I didn’t add as much mix to each tin.
I adapted this recipe from Sally’s Baking Addiction
- 2 1/2-3 over ripe banans
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 cup Fage 0% Greek Yogurt
- 1 egg
- 1/3 cup unsweetened almond milk
- 1/2 cup natural peanut butter (creamy or chunky doesn’t matter)
- 2 tsp banilla extract
- 1 3/4 cup gluten free flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- dash of salt
- 1/3-1/2 cup walnuts, crushed
Preheat oven to 425F and line a muffin tin with baking cups (or spray with cooking spray)
Combine bananas, sugar, syrup, yogurt, milk and egg into a bowl and blend together. Add the dry ingredients and mix until the batter becomes even.
Scoop into muffin tin and bake for 5 minutes at 425 and then turn the oven down to 350 and bake for another 11 minutes.
After: these puppies really rise!
I hope you enjoy these muffins! Not only are they delicious but healthy! (Yay!)