Wow. I apparently have a hard time trying to keep up with this blog.
1. My semester at school is finally coming to an end – and I have a couple weeks of break before summer semester begins. There has been so much going on, I haven’t had much time to cook blog-worthy recipes.
2. Last time we spoke I had mentioned about starting a program Whole30. I made it about 4 days and then noticed a severe decrease in my milk supply (so much so I actually had to get my daughter formula because I didn’t have enough for a night feeding). I ended the program, but have still implemented some of the recipes. These muffins I made are not one of those (since there’s whole wheat flour, yogurt peanut butter and honey).
3. I did, however, start a new workout program – 22 minute hard corps which is the new workout program developed by Tony Horton. Absolutely greatest workout program. I’ve seen great results and have been able to keep up with it for an entire month so far because it’s just 22 minutes. I’ve been so excited about the results I’ve actually become a beachbody coach. Sooo, that’s new, too.
4. My baby girl just turned 4 months on the 25th. Where in the world has the time gone? She’s seriously growing so fast. She has two teeth coming in, she sits up unassisted and she’s started on purées (loves herself some sweet potatoes). Here’s her four month photo – if you’re wondering about the umbrella, it’s because I’m doing monthly themed and this one was “April showers”:
5. This is the first year I’m celebrating Mother’s Day (because I’ve never been a mother before) and we’re planning on heading up to Pennsylvania to see my family. My baby girl is 4 months old and my family hasn’t even seen her yet (except for my mom – she came down a week or so after I had her). It’s exciting!
Anyway, on to the recipe…
Makes 12 muffins
- 3 ripe bananas
- 1/2 c plain Greek yogurt
- 1/2 honey
- 1 tsp vanilla extract
- 2 tbsp creamy peanut butter
- 1 egg
- 1 1/2 c whole wheat pastry flour
- 1/4 c cocoa powder
- 1 tsp baking soda
- 1/2 c peanut butter chips, tossed in a bit of flour. Plus more for drizzling on top.
- Coconut oil (for the drizzle)
Preheat oven to 350 degrees F. Prepare muffin tins by either spraying with non-stick spray, put in liners, or use silicone muffin molds and spray those (I did the latter of the three.)
In a blender combine the bananas, Greek yogurt, honey, vanilla and peanut butter. Blend up combined. Pour mixture into a mixing bowl, add egg and mix to combine. Add flour, cocoa powder and baking soda and mix mixture until just combined. Add in the 1/2 c of peanut butter baking chips and then even scoop out amongst the 12 muffin cups.
Bake for about 18-22 minutes (I did 20 and it worked perfectly, but everyone’s ovens are different!). Allow cool completely and then melt about 2 tbsp peanut butter chips with enough coconut oil to just get the peanut butter runny enough to drizzle. Drizzle over muffins and allow to cool until hardened.