Whole Grain Peanut Butter Banana Muffins (12 muffins)

 2 ripe bananas, mashed

 3/4 dl (1/3 cup) honey

 3/4 dl (1/3 cup) natural peanut butter

 1 ½ dl (2/3 cup) 0% plain Greek Yoghurt

 1 tsp vanilla extract

 1 tsp baking soda

 1 tsp baking powder

 1/4 tsp salt

 ½ tsp cinnamon

 ½ dl (1/4 cup) sweetener (stevia or brown sugar I would recommend)

 2 dl (1 cup) flour of choice

 1 3/4 dl (3/4 cup) whole-wheat flour

 

Preheat the oven to 190 C (375 F). Line muffin tins with baking cups and lightly spray with canola oil. Mix the wet ingredients together (mashed banana, honey, peanut butter and yoghurt). In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sweetener, cinnamon and vanilla extract). Mix the wet and dry ingredients together and stir until just combined, don't overmix. Using an ice cream scoop, divide the batter into the muffin tin until the cups are 3/4 full and bake on the middle rack in the oven for 15 minutes or until a toothpick comes out clean. Serve warm and slather with peanut butter.