Vegan Peanut Butter Banana Muffins

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Moist, peanut butter banana muffins topped with crunchy, salted peanuts. Free of dairy and eggs!

Scale

1 c mashed banana

1/2 c creamy peanut butter

1/4 c light brown sugar

1/4 c agave nectar or maple syrup

1/4 c canola oil

1/4 c nondairy milk

2 tsp vanilla extract

3/4 c nondairy yogurt, unsweetened

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

2 c all purpose flour

granulated sugar for sprinkling

1/2 c salted peanuts, chopped for topping

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Prep: Preheat oven to 425 degrees F (218 C) and line a cupcake pan with paper liners skipping every other hole. This will allow more heat to get to each individual muffin and give you those tall, rounded tops. Set pan aside.
Make the Batter: In a large bowl combine mashed banana, peanut butter, brown sugar, agave nectar, canola oil, nondairy milk and vanilla extract. Whisk vigorously until well-combined. Gently fold in nondairy yogurt. Add baking powder, baking soda, cinnamon and sea salt to the bowl and whisk until these ingredients are evenly distributed throughout. Add all purpose flour to the bowl and mix until just combined. Do not over-mix.
Bake: Fill paper liners in your prepared cupcake pan 3/4 of the way full with batter. Sprinkle the top of each cupcake generously with granulated sugar and about 1 tbsp of chopped peanuts. Place pan on center rack of preheated oven and bake at 425 F (218 C) for 5 minutes. Reduce heat to 375 F (190 C) and bake for an additional 15 minutes. Do not open the oven door at all during this time.
Cool and Serve: Remove muffins from oven and allow them to cool for 5 minutes in the pan before transferring to a wire cooling rack. Repeat baking process with remaining batter. You should have 2 batches of 6 totaling 12 muffins.

*Muffins will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

Find it online: https://censoredbaker.com/vegan-peanut-butter-banana-muffins/