The Pioneer Woman Tasty Kitchen
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Mini Banana Muffins With Peanut Butter Yogurt Frosting

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Level: Easy

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Description

Baby banana muffins with a delicious creamy peanut butter yogurt spread.

Ingredients

  • 1 whole Banana, Mashed
  • 1 whole Egg
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Brown Sugar
  • 3 Tablespoons Peanut Butter
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Sea Salt
  • FOR THE PEANUT BUTTER SPREAD:
  • 1 cup Nonfat Vanilla Greek Yogurt
  • 3 Tablespoons Peanut Butter (I Used Crunchy)

Preparation

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.

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