We all have those moments when cravings hit hard, and there’s no denying the urge for something sweet and satisfying. That’s why we’ve crafted these amazing banana muffins that not only satisfy your sweet tooth but do so in a way that leaves you feeling guilt-free. Packed with wholesome ingredients and bursting with natural banana flavor, these muffins are the perfect treat for any time of day. Trust us, they’re almost too good to be true.
NUTRITIONAL INFO PER SERVE (12 serves)
193 Cal | 6 Fats | 32 Carbs | 5 Protein
INGREDIENTS
• 1 ½ cups white whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup plain whole-milk Greek yoghurt
• ⅓ cup creamy natural peanut butter, well stirred
• 2 large eggs
• 1 cup mashed banana (from 2 very ripe bananas)
• ½ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup chopped walnuts, toasted
STEP BY STEP
1) Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, cinnamon, baking soda and salt together in a medium bowl. Set aside.
2) Whisk yogurt and peanut butter together in a large bowl until smooth. Add eggs, banana, brown sugar, granulated sugar and vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated.
3) Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden skewer inserted in the centres comes out clean, 18 to 25 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely about 30 minutes.
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
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