These banana, peanut butter and honey muffins are a spin on the satisfying childhood treat of peanut butter and banana sandwiches.  Greek yogurt and peanut butter add protein, while a ripe mashed banana plus honey give the muffins just a touch of sweetness, bringing you back to the famous afternoon snack.Banana, Peanut Butter & Honey Muffins

Yields 12 muffins

Ingredients

Muffins

• 1 1/4 cups flour
• 1/2 cup whole-wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 ripe banana, mashed
• 2/3 cup plain fat-free yogurt
• 1 large egg, lightly beaten
• 1/4 cup water
• 1/3 cup creamy peanut butter
• 1/3 cup honey
• 1 tsp vanilla

Topping

• 2 tsp sugar
• 1/4 tsp cinnamon

Instructions

1. Preheat oven to 375° F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray
2. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture
3. Combine banana, yogurt, egg, water, peanut butter, honey, and vanilla in a medium bowl; whisk to combine. Add to flour mixture and stir just until combined – batter will be thick. Fill each baking cup 3/4 full of batter. Mix together sugar and cinnamon; sprinkle evenly over muffins
4. Bake for 15 minutes, until a toothpick inserted in the center comes out clean
5. Let muffins cool in pan on a wire rack for two minutes before removing from pan to serve warm or cool completely
6. Store muffins in an airtight container at room temperature for up to two days

Source: Totti Dolci

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