this recipe called for yogurt and since Baby M can’t have dairy I substituted vanilla coconut yogurt (trader joes) for the plain yogurt it called for.
banana, peanut butter, coconut yogurt, honey muffins from tasty kitchen
- 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 (I used 2)
- ⅔ cups Plain Fat Free Yogurt (trader joes vanilla coconut milk yogurt)
- 1 whole Large Egg, Lightly Beaten
- ¼ cups Water
- ⅓ cups Creamy Peanut Butter
- ⅓ cups Honey
- 1 teaspoon Vanilla (omitted)
- 2 teaspoons Sugar (omitted)
- ¼ teaspoons Cinnamon (omitted)
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.