Name: Peanut Butter, Banana, and Honey Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 muffins
Ingredients: 1 cup whole wheat pastry flour; ½ cup buckwheat flour (such as Bob’s Red Mill buckwheat flour); 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ + ⅛ teaspoon salt; 2 very ripe medium bananas, mashed; ½ cup honey (for best flavor, preferably raw, local honey); ½ cup smooth peanut butter (I used Peanut Butter & Co.’s Smooth Operator peanut butter); ½ cup plain, low-fat yogurt; 2 teaspoons pure vanilla extract; 2 tablespoons raw sugar (optional; for topping)