The Tiny Kitchen Good-for-you Muffins

The sour cream and Agave along with the vanilla bean give these muffins a wonderful texture and flavor.

Pre-heat oven to 365 degrees

Place muffin papers into large muffin pans or spray with non-stick spray.

4 bananas very ripe – mash completely

2 eggs slightly beaten

1/2 cup butter melted and cooled

1/4 cup sour cream

1 vanilla bean split in half and scraped, put seeds into the mix

1/2 cup Agave

1/2 cup peanut butter (either creamy or chunky)

1/2 cup honey

Mix all together

Sift together:

1 3/4 cup of all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Stir together in banana mixture just until all dry mixture is gone. It will be a lumpy dough but that is okay.

2 cups Muesli (Bob’s Red Mill) I added the peanut butter and honey into this mix and toasted it in the oven at 350 degrees for 10 minutes and allowed it to cool before putting it into the muffin mixture.

Stir together just until mixed and pour into muffin pans. This recipe makes approximately 24 muffins.


1/2 cup Turbinado sugar

1 teaspoon cinnamon

Sprinkle a little of this mixture over the top of each muffin and then bake for 20 to 25 minutes or until toothpick comes out clean. Brew your favorite cup of tea and enjoy!!


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