What kind of peanut butter works best?

Creamy peanut butter works best for a smooth batter and soft texture. Natural peanut butter can work too, but stir it well first.

Can I reduce the sugar?

You can slightly reduce the brown sugar or maple syrup if your bananas are very ripe, but reducing too much may affect texture and moisture.

Absolutely. Almond butter, cashew butter, or sunflower seed butter all work well with similar results.

Over-mixing the batter or using too much banana can make muffins heavy. Mix gently and measure ingredients carefully.

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready.

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5 from 1 review

Fluffy peanut butter banana muffins topped with crunchy, salted peanuts. No dairy or eggs!

Scale

1 1/2 cups mashed banana

1/2 cup creamy peanut butter

1/4 cup light brown sugar

1/4 cup maple syrup

1/4 cup canola oil

1/4 cup nondairy milk

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups all purpose flour

1/2 c chopped salted peanuts 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 provide more lift. Set aside.
Mix: In a large bowl, combine mashed banana, peanut butter, brown sugar, maple syrup, canola oil, nondairy milk and vanilla. Whisk until combined. Add baking powder, baking soda, cinnamon and salt to the bowl and whisk until these ingredients are evenly distributed throughout. Add all purpose flour and stir until just combined. Do not over-mix.
Bake: Fill paper liners in your prepared cupcake pan 3/4 of the way full with batter. Top each muffin with 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: 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 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/