Skinny Peanut Butter Honey Banana Muffins: These healthy muffins are the perfect way to jumpstart the day!
Today, we are lightening things up over here! I know, shocking, especially considering how I started 2015…all the chocolate.
But, I decided it was time to jump on the healthy bandwagon and start lightening up some of my recipes–in total preparation for the Valentine’s Day when, again, all the chocolate will be consumed. It is a holiday dedicated to eating chocolate hearts. What is there not to love about it?
Anyway, since it’s only a matter of time that the glittery pink and red heart-shaped chocolate boxes that line the front of ALL grocery stores will make an appearance in my cart, I’m declaring now the perfect time to counteract all that chocolate-to-face-stuffing (too graphic? I apologize) with these skinny muffins.
The type of muffins that make both your taste buds happy and your skinny jeans! So, realistically, the best kind.
Plus, they totally have mini chocolate chips in it. Sold.
These muffins have that incredible peanut butter-honey-banana combination that screams “childhood”. I haven’t had one of those in years, yet as soon as I bit into the muffin, I was assaulted with my elementary school days when little Michelle had bangs for days, practically lived in a lime green vest, and thought knee highs should make regular appearances. #fashionista
Thankfully, those trends have passed. These flavors, on the other hand, are total classics. These muffins win.
What makes these muffins skinny? Well, they have no oil or butter in them. The base of the muffin is peanut butter, which acts as a replacement for the butter and oil. Additionally, for sweetness, these muffins use a mixture of honey, maple syrup, vanilla extract, and cinnamon instead of using brown sugar or white sugar.
While these do have regular white flour in them, with all of the other healthy substitutes, these muffins fall into the “skinny” category. Plus, with the Greek yogurt and bananas in them, they are packed with protein and nutrients.
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10 minPrep Time
15 minCook Time
- 1 cup mashed bananas
- 1/4 cup + 2 Tbsp honey
- 1 Tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 cup Greek Yogurt Vanilla (or any flavor; regular yogurt works as well)
- 1 large egg
- 1/2 cup Almond Milk
- 2/3 cup creamy peanut butter
- 2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips (optional)
- Preheat the oven to 425*. Line a 12-cup muffin tin with wrappers, or spray with cooking spray.
- In a small bowl, mix mashed bananas with maple syrup and vanilla extract until almost entirely smooth. Set aside.
- In a large bowl, mix peanut butter, honey**, and Greek yogurt together until smooth. Add in the egg and mix until combined.
- In a separate bowl, sift flour, cinnamon, baking soda, baking powder, and salt together. Once combined, stir the flour mixture into the peanut butter mixture. Once the mix is just starting to come together (it's okay if the flour is not entirely mixed in yet), pour in the milk. Stir mixture until combined.
- Add in the banana mixture, and stir until just combined.
- Add in the chocolate chips. Stir until just combined.
- Spoon batter equally into the muffin tin, about 3/4 of the way full.
- Bake at 425 for 5 minutes, then reduce the oven temperature to 350 and continue to bake for 10-12 more minutes, or until a cake tester comes out clean.
- Enjoy warm, cold, or at room temp!
*Baking at 425 for 5 minutes gives the muffins a nice dome top. It is crucial to drop the temperature back down to 350, though, in order for the muffins to cook properly on the inside (Source: Taste of Home).
**Since honey is sticky, a great trick is to spray your measuring cup with cooking spray before pouring your honey into it. The honey will slide right out!