- flour - 1 1/4 Cups
- wheat flour - 1/2 cup
- baking powder - 1 teaspoon
- soda - 1 teaspoon
- salt - 1/4 teaspoons
- cinnamon - 1/2 teaspoonfuls
- ripe banana - 1 piece
- ordinary yogurt - 2/3 Cups
- big egg - 1 piece
- water - 1/4 cup
- peanut butter - 1/3 cup
- honey - 1/3 cup
- vanilla extract - 1 teaspoon
- sugar - 2 teaspoons (sprinkle)
- cinnamon - 1/4 teaspoons (sprinkling)
1. Preheat the oven to 190 degrees and lined the muffin shape with 12 compartments with paper liners, and then sprinkle with oil. Set aside. 2. Mix the flour, baking powder, soda, salt and cinnamon in a large bowl. Make a groove in the center of the mixture. 3. Mash the banana to a consistency of mashed potatoes. Stir the banana, yogurt, egg, water, peanut butter, honey and vanilla extract in a medium bowl. Beat up to homogeneity. 4. Add the resulting mixture to the groove in the flour. Mix well. The dough will be dense. 5. Fill each section of the form with a 3/4 test. 6. In a small bowl, mix the sugar and cinnamon. Spread evenly over the muffins. 7. Bake for 15 minutes, until the toothpick inserted in the center will not come out clean. Allow the muffins to cool in the form for 2 minutes before removing from the mold. Serve muffins warm or completely cooled. Store muffins in an airtight container at room temperature for up to 2 days.
Servings: 12