This muffin recipe is a great way to use up overripe bananas. Made with three whole mashed bananas and lots of peanut butter, these muffins are a delicious way to get in a quick breakfast on busy mornings. And since this recipe uses an entire jar of Crunch Time crunch peanut butter, there’s no missing that delightful peanut buttery taste or that enjoyable nutty texture.
Prep time: 5 minutes
Cook Time: 25 minutes
Total time: 30 minutes (+ cooling)
Yield: 12 muffins
1/2 cup sugar
1 cup mashed overripe bananas (from about 3 bananas)
1 cup milk
1 large egg
1 (16-ounce) jar Crunch Time peanut butter
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 375°F. In a large bowl, stir together sugar, bananas, milk, egg, and Crunch Time peanut butter. Stir in baking powder, salt, and flour. Spoon into 12 paper-lined muffin tins (about 1/3 cup batter per tin). Bake about 25 minutes, or until a wooden skewer inserted in the center of muffin is clean. Cool muffins completely in tin on a wire rack for about 25 minutes.