Honey Banana Almond Muffins

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From: Two Peas and their Pod • Print this Recipe

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I made these muffins after a particularly stressful day of work, and it was so satisfying to mash the bananas to a pulp. I added some almond extract and almond milk to this recipe to give it an extra-almond kick, and these turned out ~amazing~. I highly recommend added a simple oat or nut streussel on top as well! Or enjoy plain, warmed and with butter.

Ingredients:

• 2 cups white whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 4 large ripe bananas (about 1¾ cup mashed)
• ¼ cup packed light brown sugar
• ¼ cup honey
• 1 tablespoon coconut oil, melted and cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional)
• ¼ cup natural creamy peanut butter
• ½ cup almond milk (or other non-dairy milk)

Directions:

1. Preheat the oven to 350° F. Line a muffin pan with paper liners and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Peel the bananas and mash with a fork until smooth.
4. Place the mashed bananas in the bowl of a stand mixer.
5. Add the brown sugar, honey, coconut oil, egg, vanilla and beat until combined.
6. Add in the peanut butter and beat until smooth.
7. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined. Don’t overmix.
8. Fill muffin liners three-quarters full.
9. Bake until toothpick inserted into center comes out clean, about 20-22 minutes.
10. Transfer to wire rack to cool. We like to serve the muffins with peanut butter and a drizzle of honey. Store, covered, at room temperature for up to 3 days.

Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.