I’m all about peanut butter and bananas. I think I channel Elvis on some weird level. But hey, the combination in undeniably good. Creamy or crunchy and the sweetness of the banana… I’m swooning.
Today, I wanted to make my family a protein-packed after-school snack with my favorite – CHOBANI! Not junk food… just tasty food in compact form. 🙂
1/2 cup of sugar
1/2 cup of butter or buttery substitute
1 cup of All Purpose Flour (King Arthur’s)
1 cup of Whole Wheat Flour (King Arthur’s)
1/2 teaspoon salt
1 teaspoon baking soda
3 ripe bananas
1 teaspoon vanilla extract
1/2 cup of vanilla Chobani yogurt
1/4 cup of peanut butter
Preheat the oven to 350 and spray baking spray into your mini muffin pans.
Cream together in your stand mixer the butter and sugar. Beat for 3 minutes. Then add the eggs. Scrape down the side of the bowl. Then add the flours, salt and soda. Then blend in the bananas, vanilla and Chobani. Mix until incorporated. Then add the peanut butter. Blend until incorporated.
Scoop about 3/4 of the batter into each well. Bake for 18 minutes or until golden. Remove and let cool.
— Knead to Cook