1 cup all-purpose flour 

¾ cup whole wheat flour 

2 teaspoons baking powder 

¼ teaspoon salt 

2 large eggs, beaten 

2 ripe bananas, mashed (about 1 cup) 

½ cup creamy peanut butter 

½ cup honey 

½ cup plain lowfat Greek yogurt 

¼ cup canola oil 

1 teaspoon vanilla 

2/3 cup unsalted dry roasted peanuts, coarsely chopped, divided 

1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside. 
2. Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt in a large bowl. 
3. Combine the eggs, bananas, peanut butter, yogurt, honey, oil, and vanilla in a medium bowl and stir until well blended. 
4. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir ½ cup of the peanuts. 
5. Spoon the batter into the prepared muffin cups and top evenly with the remaining peanuts. Bake about 15 minutes, or until the muffins are light golden and a toothpick inserted in the center comes out clean. 
6. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. 

Nutrition Information per Serving (2 mini muffins):

290 calories, 15g fat (2.5g saturated), 115mg sodium,

34g carbohydrate, 3g fiber, 9g protein