Peanut Butter Banana Muffins

Tasty, light and fluffy.

Ingredients

• 2 ripe bananas, mashed with no chunks
• 1/4 cup honey or maple syrup
• 1/4 cup brown sugar
• 1/2 cup Greek yogurt
• 1 egg
• 1/3 cup milk
• 1/2 cup peanut butter
• 1 3/4 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• optional: 1/3 cup mini chocolate chips

Directions

1. Preheat oven to 425 degrees; spray 12-count muffin pan.
2. In medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together. Whisk in the peanut butter until smooth and thick. Set aside.
3. In a large bowl, whisk the flour, baking soda, baking powder, salt, and chips (if using) together.
4. Pour wet ingredients into the dry ingredients and lightly whisk until combined. Try not to overstir.
5. Fill the muffin cups between 3/4 full and all the way full.
6. Bake for 5 minutes at 425 degrees. Keeping muffins in the oven, reduce temperature to 350 degrees and bake for 12 more minutes.

Muffins stay fresh for 3 days at room temperature, or up to 3 months in the freezer.