Peanut Butter and Banana muffins

I love the book Deceptively Delicious by Jessica Seinfeld, but I had issue with one recipe.  It was her peanut butter and jelly muffins.  Whenever I made them, they came out flat and the jelly just looked gross.  Well, actually, the whole muffin was gross.  So over the years, with some tweaking, I've come up with these.  They have become a mainstay in this house. The whole wheat adds a bit more density while the flaxseeds add some nice fiber.  I don't always make them with the wheat or flax, but I do most of the time.  With the yogurt, I don't always use plain.  I'll used a flavored greek yogurt if I have it on hand.  The 1/2 cup usually equals one individual serving cup, so that's pretty easy.  Finally, I like that this recipe does not require multiple bowls.  You can mix your dry ingredients separately and then mix them in, but I don't do that, I am just sure to mix really well.  Less dishes, much easier.

Other variations I've done is add pureed baby carrots or used chocolate peanut butter instead.

Peanut Butter and Banana muffins

1/2 cup natural peanut butter (creamy)
1-2 mashed bananas
1/2 cup firmly packed light or dark brown sugar
2 TBS butter or margarine (melted)
1/2 cup of yogurt (your choice)
1 large egg white
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 TBS flaxseeds (Optional)

Preheat over to 350.  Coat a 12 cup muffin tin with cooking spray or line with baking cups.  In a large bowl, mash the bananas.  Then add the peanut butter, sugar, and butter/margarine.  Mix with a spoon until well combined.  Mix in the yogurt and egg white.  Add the flour, baking powder, baking soda, salt, and flaxseeds (opt).  Mix until just combined, expect lumps in the batter.  Divdie the batter among the muffin cups and bake 20-24 minutes or until a toothpick comes out clean.