Close
Active Time:10 minsTotal Time:35 minsServings:12Jump to Nutrition Facts
Active Time:10 minsTotal Time:35 minsServings:12
Active Time:10 mins
Active Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswhite whole-wheat flour1teaspoonbaking powder1teaspoonground cinnamon¾teaspoonbaking soda½teaspoonsalt⅓cupplain whole-milk Greek yogurt⅓cupcreamy natural peanut butter, well stirred2large eggs1cupmashed banana (from 2 very ripe bananas)½cuppacked light brown sugar⅓cupgranulated sugar1teaspoonvanilla extract¾cupchopped walnuts, toasted
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswhite whole-wheat flour
1teaspoonbaking powder
1teaspoonground cinnamon
¾teaspoonbaking soda
½teaspoonsalt
⅓cupplain whole-milk Greek yogurt
⅓cupcreamy natural peanut butter, well stirred
2large eggs
1cupmashed banana (from 2 very ripe bananas)
½cuppacked light brown sugar
⅓cupgranulated sugar
1teaspoonvanilla extract
¾cupchopped walnuts, toasted
DirectionsPreheat oven to 350°F. 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.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.Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.Equipment12-cup muffin tinTo make aheadWrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.Originally appeared: EatingWell.com, November 2020; updated January 2023
Directions
Preheat oven to 350°F. 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.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.Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.Equipment12-cup muffin tinTo make aheadWrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Preheat oven to 350°F. 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.
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.
Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.
Equipment
12-cup muffin tin
To make ahead
Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, November 2020; updated January 2023
Rate ItPrint
Nutrition Facts(per serving)193Calories6gFat32gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
