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Baby banana muffins with a delicious creamy peanut butter yogurt spread.
Preheat oven to 350ºF. Spray mini muffin tins with cooking spray or line with cupcake liners.
In a mixing bowl add banana, egg, syrup, and brown sugar. Beat until well combined. Add in peanut butter. Mix again.
In a small bowl combine flour, baking powder, baking soda, and sea salt. Stir this mixture into banana mixture.
Mix just until combined. Now pour into prepared mini muffin tin. Bake 12-14 minutes until toothpick inserted comes out clean.
Meanwhile, make the peanut butter spread. Simply combine yogurt with peanut butter. Mix until well blended. Keep in fridge until ready to use.
Once done baking, remove from tins and place on cooling rack. Let cool 15 minutes. Then frost with peanut butter yogurt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!