Hi friends!  If you celebrate Easter, well, happy Easter!  Personally, I don’t celebrate, but Brian’s family does, so we were invited over to his parents’ house today.

My PB Flaxseed pancakes topped with banana, cinnamon, white choc PB, & s.f. maple syrup.

After breakfast, we got ready & hopped in the car, bound for Green Bay…

Brian’s mom made quite the spread for lunch… turkey, ham, veggies, potatoes, stuffing, pies… oh my!  She even made some of my favorite Cameron’s brand Amaretto coffee after lunch.  :)  It was delicious & great to visit with family.  I also got to give my  speech on peanut butter that I needed to present for my public speaking course over with.  I was so nervous, but so glad it’s done!  Yay!

Anyway… my reason for this post is to share a new recipe I came up with last night with you all.  It’s a delicious & healthy recipe for some Peanut Butter & Banana Muffins or they can easily be made into bread.  They came out really moist & I love the subtle PB flavor, along with the sweetness of the banana.  Yum!  I brought some along to the Easter lunch today & they went over pretty well!

Yields: 12 muffins

Ingredients:

• 1/2 c whole wheat flour
• 1/2 c white flour
• 1/2 c peanut flour
• 1/2 c Just Like Sugar (I used 1/4 c of the Brown Sugar version & 1/4 c of the Baking version)
• 1 tsp cinnamon, ground
• 2 tbsp flaxseed meal 
• 1/4 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 c plain 0% greek yogurt
• 1 large egg
• 1/2 c unsweetened applesauce
• 1/2 tsp almond extract
• 2 tbsp coconut oil
• 300 g banana, mashed (about 3 large bananas)

Directions:

1. Pre-heat oven to 350 degrees and spray muffin top pan with cooking spray.
2. Combine flours & all dry ingredients in a large bowl. Mix well & set aside.
3. In a medium bowl, whisk egg, then add banana & mash.
4. Next add all other wet ingredients & mix well. Batter may be slightly lumpy from banana.
5. Slowly mix wet ingredients into the dry.
6. Once batter is fully mixed, pour into muffin pan and bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.  If making bread, bake about 50 minutes or so.
7. Cool & enjoy!

Nutrition info per muffin: 113 calories, 4g fat, 16g carbs, 3g fiber, & 5g protein.