Peanut Butter Banana Muffins

Peanut Butter Banana Muffins PEANUT BUTTER BANANA MUFFIN 1 cup (125g) All-Purpose Flour 1 cup (80g) Rolled Oats 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon cinnamon 1 pinch salt to taste 2 bananas medium ½ cup (120g)Peanut Butter, natural ¼ cup (85g) Honey ½ cup (140g) Plain Greek Yogurt ¼ cup (60mL) Vanilla Unsweetened Almond Milk 1 large egg 1 teaspoon vanilla extract GLAZE 1 cup (125g) Confectioners Sugar 1-3 tablespoons Vanilla Unsweetened Almond Milk Preheat oven to 375°F (190°C). In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract. Add wet ingredients to dry ingredients and mix until well combined. Line the muffin tin with liners and evenly pour mixture into the cups. Bake for 14-18 minutes. If you gently touch the top of the muffin it should spring back when done. GLAZE Combine the confectioner's sugar and almond milk in a small bowl. Whisk until smooth and creamy. When muffins are cool, top muffins with almond milk glaze.