Lots of healthy protein in these Peanut Butter Banana Chocolate Chunk Muffins. Not a bad substitute for a protein energy bar when you’re looking for a healthy boost of energy in the morning or any other time of day. The 3 featured flavors in this whole-grain treat combine to make eating these a delicious experience. Combine this with your favorite beverage and watch them disappear in no-time!
These muffins are healthier than normal with whole grains and heart healthy canola oil. Then they’re loaded with the healthy protein from peanut butter and Greek yogurt added to the mashed bananas.
Grab the following ingredients to make a dozen of these babies:
1 cup all purpose flour
1 cup whole wheat white flour (The whole wheat white flour may be substituted for an equal amount of all purpose or regular whole wheat flour.)
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup brown sugar, packed
¼ cup granulated sugar
⅓ cup canola oil
1 large egg
1 large egg yolk
1 cup mashed bananas (about 3 medium)
½ cup peanut butter, melted (see *Note, below)
½ cup low fat milk
¼ cup plain Greek yogurt (I used 2%)
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chunks (also great with regular or mini sized chocolate chips)
*Peanut Butter Note:
Melt the peanut butter in a small bowl in the microwave for about 40 seconds to 1 minute when you start measuring your ingredients and allow to cool slightly before adding to the egg mixture.
Normally I use natural peanut butter with oil on top, but for baking, I use no-stir natural peanut butter.
Continue on to the next page for the easy preparation instructions …