Page 147 - 201415_TOH_Cookbook

FUNKY MONKEY
MUFFINS WITH
PEANUT BUTTER
NATIONAL PEANUT BOARD
INGREDIENTS
PREPARATION
1. Preheat oven to 350°F. Coat a 12- cup muin in with nonsick cooking spray. Have a wire cooling rack ready.
2. In a bowl, sit together the lour, co- coa powder, baking powder, baking soda and salt.
3. In a large bowl, sir the peanut but- ter, yogurt and milk together unil smooth. Add the bananas and sugar and sir unil combined, and then sir in the vanilla. Slowly add the lour mixture into the peanut buter mixture, sirring to combine. Gently fold in the chocolate chips.
4. Using a 1/4 cup to measure, dis- tribute the bater among the muin cups. Bake unil golden brown on top and a toothpick inserted into the center of a muin comes out clean, 18 minutes. Remove from the oven and allow to cool for 2 to 3 minutes. Unmold the muins and let cool completely on a wire rack.
Makes 12 muins
2 cups whole-wheat pastry lour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 2 ripe bananas, smashed with a fork 1/2 cup creamy peanut buter, at
room temperature 1/4 cup nonfat plain Greek yogurt 1/2 cup nonfat milk 1/2 cup packed dark brown sugar 2 large eggs, beaten 1 teaspoon vanilla extract 1/3 cup dark chocolate chips
Taste of Home – Page 133