Peanut Butter & Honey Banana Muffins #healthy #breakfast

Scrumptiously soggy and flawless breakfast biscuits joining the majority of your preferred works of art: nutty spread, nectar, and bananas. Like preparing these for a nutritious choice to breakfast grain!

I adore this formula since I can make a huge group, and stop the remains to last us for a few morning meals. These likewise make incredible lunchbox treats, bites, dessert, or whatever.

They are delectably sodden, improved with nectar, bananas, maple syrup, and nectar. Yet in addition join chia seeds for an additional nourishing lift. Since I like to add chia seeds to pretty much everything that goes in the broiler (absolutely discretionary) You presumably have the majority of the fixings directly in your wash room, so let it all out at this point!!

Also try our recipe Starbucks Copycat Blueberry Muffins

Light and delicious muffins that the whole family will love! Also make a great lunchbox addition.

Ingredients

2 large ripe bananas
1/4 cup honey
1/4 cup maple syrup
1/2 cup Plain Greek Yogurt
1 large egg
1/4 cup almond or flax milk coconut, rice, hemp, or soy is also fine
2 tsp vanilla extract
3/4 cup peanut butter I prefer chunky, but smooth is also fine
1 3/4 cup whole wheat flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup chia seeds optional

Instructions

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with coconut oil.
With a fork or pastry knife, mash up your bananas (no chunks) and add to a medium sized bowl.
Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.
In a large bowl, mix together the remaining ingredients.
Add wet ingredients to dry. Mix until well combined (no flour pockets).
Fill muffin cups to about 3/4 full (or more if you have leftover batter).
Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.