When I was a kid, my mum carefully tucked a sandwich into my lunchbox each day. Often it was turkey and cucumber, ham and cheese, or the always-dreaded tuna fish. Not that I didn’t like tuna fish; I just didn’t enjoy sitting in the lunchroom version of Siberia with my odiferous sandwich. If I wanted to sit with the popular kids, peanut butter was where it was at. However, I wasn’t a peanut butter and jelly kind of gal. My favorite combination was peanut butter and banana, with a drizzle of honey.
When I saw this recipe for Banana, Peanut Butter and Honey Muffins by Tasty Kitchen member Laura, I was whisked back to childhood. These muffins are moist, flavorful and lightly sweetened. These would definitely keep me at the popular table in the lunchroom.
Let’s move on to the recipe.
Preheat oven to 375ºF. Line a 12-cup muffin tin with baking cups and coat each baking cup lightly with cooking spray. Set aside.
These are the ingredients you’ll need for the first step.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and ½ teaspoon cinnamon. Make a well in the center of the mixture.
And these are the ingredients you’ll need for the next step.
In a medium bowl, mash the banana with the back of a fork.
Add yogurt, egg, water and peanut butter.
Add honey and vanilla, and stir until combined. Pour the yogurt mixture into the well of the flour mixture.
Mix together until just combined. Do not overmix or the muffins will be tough. Nobody likes tough muffins. The batter will be thick.
Fill each muffin cup 3/4 full of batter.
In a small bowl, mix together granulated sugar and the remaining cinnamon.
Sprinkle the cinnamon sugar mixture on the tops of the muffins.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Set the muffin tin on a wire rack and let the muffins cool in the pan for a few minutes. Remove from the pan and let cool completely. If you can’t wait, eat one warm. I highly recommend this!
All the elements of an open-faced peanut butter and honey sandwich, in muffin form!
- 1-¼ cup Flour
- ½ cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- 1 whole Ripe Banana, Mashed
- ⅔ cups Plain Fat Free Yogurt
- 1 whole Large Egg, Lightly Beaten
- ¼ cups Water
- ⅓ cups Creamy Peanut Butter
- ⅓ cups Honey
- 1 teaspoon Vanilla
- 2 teaspoons Sugar
- ¼ teaspoons Cinnamon
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups then coat baking cups with cooking spray. Set aside.
Whisk together flours, baking powder, baking soda, salt and 1/2 teaspoon of cinnamon in a large bowl. Make a well in the center of the mixture.
Combine banana, yogurt, egg, water, peanut butter, honey and vanilla in a medium-sized bowl. Whisk to combine. Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.
Fill each baking cup 3/4 full of batter. In a small bowl, mix together the sugar and 1/4 teaspoon of cinnamon. Sprinkle evenly over the top of the muffins.
Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.
Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.