Peanut Butter Banana Muffins

sallysbakingaddiction.com

Jo-Ann Wilson

1 and ¾ cups ( 220g) whole wheat flour or all-purpose flour ( spooned & leveled), or a mix of both

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 cup ( 230g) mashed bananas (about 3 medium or 2 large ripe bananas)

½ cup ( 170g) honey (or pure maple syrup)

½ cup ( 120g) plain Greek yogurt (or regular yogurt; any fat content)

2 Tablespoons ( 28g) coconut oil, melted and slightly cooled

1 large egg, at room temperature

⅓ cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)

½ cup ( 125g) creamy peanut butter (non-oily natural style is OK)

2 teaspoons pure vanilla extract

optional: ½ cup (113g) mini chocolate chips

optional: ¼ cup (63g) creamy peanut butter, melted

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