Ingredients:

  • 3 ripe medium bananas, mashed (approx. 300g)
  • 1/2 cup natural creamy peanut butter (125g)
  • 1 large egg (50g)
  • 1/4 cup plain Greek yogurt (60g)
  • 2 tbsp maple syrup (40g)
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups whole wheat pastry flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with coconut oil.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Stir in the peanut butter, egg, Greek yogurt, maple syrup, and vanilla. Whisk until the mixture is a uniform, velvety tan color.
  4. Gently fold in the whole wheat pastry flour, baking soda, salt, and cinnamon. Stir just until the flour streaks disappear.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18–22 minutes until the tops are deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.