Ingredients:
- 2 large ripe bananas
- ¼ cup Ambrosia raw honey
- ¼ cup maple syrup
- ½ cup plain Greek yogurt
- 1 large egg
- ¼ cup almond milk
- 2 tsp vanilla extract
- ¾ cup Ambrosia Crunchy peanut butter
- 1¾ cup whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup chia seeds (optional)
Method:
- Preheat oven to 190 degrees.
- Line a 12 cup muffin tin with muffin liners
- Mash bananas in a medium size bowl
- Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.
- In a large bowl, mix together the remaining ingredients.
- Add wet ingredients to dry. Mix until well combined (no flour pockets).
- Fill muffin cups to about ¾ full (or more if you have leftover batter).
- Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
