These macro-friendly banana and peanut butter muffins are packed full of healthy ingredients, so they are the perfect addition to your morning cup of coffee, a quick breakfast, or as a snack for our busy kids.

Ingredients

• 2 ripe large bananas mashed

• ¼ cup pure maple syrup

• 1/2 cup whole milk Plain Greek Yogurt

• 1 large egg

• 1/2 cup whole milk

• 1/2 cup creamy peanut butter

• 2 teaspoons vanilla extract

• 1 ¾ cups white whole wheat flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

Instructions

• Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.

• In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth..

• In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.

• Evenly distribute the batter between the muffin cups. Bake for five minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.

Makes 18. Macros per muffin: 125 calories/5P/16.5C/4F