Peanut Butter Banana Muffins
Ingredients
3 ripe bananas, mashed (plus 1 firm banana for slicing)
½ cup creamy peanut butter
¼ cup melted coconut oil or butter
1 large egg
½ cup brown sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Optional: Crushed peanuts or sesame seeds for topping.
Instructions
Prep: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Wet Ingredients: In a large bowl, whisk together the mashed bananas, peanut butter, melted oil, egg, brown sugar, and vanilla until smooth and well combined.
Dry Ingredients: Sift in the flour, baking soda, and salt. Gently fold the mixture using a spatula just until the flour disappears. Pro tip: Do not overmix, or the muffins will become tough!
Assemble: Scoop the batter into the muffin liners, filling them about ¾ of the way full. Top each muffin with a thin slice of fresh banana and a sprinkle of crushed peanuts or seeds.
Bake: Place in the center rack and bake for 18–22 minutes. They are done when a toothpick inserted into the center comes out clean.
Cool: Let them rest in the pan for 5 minutes before moving them to a wire rack.
Storage
These stay moist for up to 3 days in an airtight container at room temperature, or you can freeze them for up to a month for a quick “grab-and-go” breakfast.