Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (or as needed)
- Optional: ½ cup chocolate chips or chopped peanuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas. Add the peanut butter, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix. If the batter is too thick, add a splash of milk to loosen it slightly.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle chocolate chips or chopped peanuts on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Would you like me to write a short description or storage tips for these muffins too?