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Peanut Butter Banana Muffins

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Ingredients
  

  • 3 medium very ripe bananas (about 1 1/4 cups mashed)
  • 1/2 cup creamy peanut butter (stirred, not dry or stiff)
  • 1/3 cup neutral oil (canola, avocado, or light olive oil)
  • 2 large eggs, room temperature
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • Optional add-ins: 1/2 cup chocolate chips, chopped peanuts, or

Instructions
 

  • Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  • Mash the bananas. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  • Whisk in the wet ingredients. Add peanut butter, oil, eggs, brown sugar, and vanilla. Whisk until smooth and well combined.
  • Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Bring it together. Add the dry mixture to the wet bowl. Stir gently with a spatula until just combined. Do not overmix. Fold in any add-ins.
  • Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full. For a taller dome, let the filled tin rest for 5–8 minutes before baking.
  • Bake. Bake 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  • Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Finish (optional). Drizzle with a little warmed peanut butter or sprinkle with chopped peanuts for crunch.