Peanut Butter Banana Muffins

Slightly sweet... Extremely moist... Muffins that you don't have to feel guilty about! Perfect for breakfast... Or just whenever :-)

what you need :

1 1/4 cups flour
1/2 cup oat flour (ground old fashion oats roughly in cuisinart)
1tsp baking soda
1tsp baking powder
1/4 tsp salt
1 Tbl cinnamon
2 very ripe bananas, mashed
Scant 3/4 cup plain Greek yogurt
1/3 cup all natural smooth peanut butter
1/4 cup water
1 lrg egg, lightly beaten
1tsp vanilla
scant 1/3 cup grade B maple syrup

1 Tbl maple sugar
1/2 Tbl cinn

Method:

-Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups then coat baking cups with cooking spray. Set aside.
-Whisk together flours, baking powder, baking soda, salt and 1Tbl of cinnamon in a large bowl.
Make a well in the center of the mixture.
- Combine banana, yogurt, egg, water, peanut butter, maple syrup, and vanilla in a medium-sized bowl. Whisk to combine.
-Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.
-Fill each baking cup 3/4 full of batter. I use an ice cream scooper so the are even.
- In a small bowl, mix together the maple sugar and 1/2 tbl of cinnamon. Sprinkle evenly over the top of the muffins.
-Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely.
-Eat and enjoy