Peanut Butter Banana Greek Yogurt Muffins

Tender, lightly sweet muffins made with mashed banana, creamy Greek yogurt, peanut butter, eggs, and maple syrup. They are easy to mix and bake for a satisfying breakfast or snack.

Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 3 medium (about 1 1/4 cups mashed or 285 g) ripe bananas
• 0.75 cup (180 g) plain greek yogurt
• 0.5 cup (128 g) creamy peanut butter
• 2 large eggs
• 0.33 cup (105 g) pure maple syrup
• 1.5 cups (180 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 0.5 teaspoon (2 g) baking soda
• 0.5 teaspoon (3 g) fine salt
• 0.5 teaspoon (1 g) ground cinnamon

Cooking instructions

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. (about 5 min) — 350°F (175°C)
2. In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, peanut butter, eggs, and maple syrup until evenly combined. (about 5 min)
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Fold the dry ingredients into the banana mixture just until no dry flour remains; do not overmix. (about 3 min)
4. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. (about 2 min)
5. Bake until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs, 18 to 22 minutes. For safe doneness, the centers should reach at least 200°F (93°C) on an instant-read thermometer. (about 20 min) — 350°F (175°C)
6. Cool the muffins in the tin for 5 minutes, then transfer them to a rack to cool further before serving. (about 5 min)