Peanut Butter-Banana Bran Muffins

Ingredients – serving 12

• Nonstick cooking spray
• 1 cup unbleached all-purpose flour
• 1 cup whole -wheat flour
• 1/4 cup oat bran
• 1 tsp baking powder
• 1/8 tsp salt
• 3/4 cup creamy peanut butter or sunflower seed butter, at room temperature
• 1/4 cup nonfat plain Greek yogurt
• 1/2 cup nonfat milk
• 2 ripe bananas, mashed
• 1/3 cup stevia brown sugar blend (such as truvia)
• 2 tablespoons canola oil
• 2 large eggs, beaten
• 1 tsp vanilla extract

Instructions

1.  Preheat oven to 350 degrees Fahrenheit. Coat a standard 12-muffin tin with nonstick cooking spray and set aside.
2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, oat bran, baking powder, baking soda, and salt. 
3. In a large bowl, whisk together the peanut butter, yogurt, and milk until the mixture is smooth. Add the mashed bananas, brown sugar blend, and oil and whisk until completed incorporated.
4. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix the batter.
5. Evenly scoop the batter into each cup of the 12-muffin tin. Tap the muffin tin on the counter a few times to get rid of any bubbles in the batter.
6. Bake until the tops are browned and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes. Remove the muffin tin from the oven and allow to cool for 10 minutes, then transfer muffins to a wire rack to finish cooling for another 10 minutes. Sprinkle a little additional oat bran on top of the muffins for texture, if desired. Enjoy!