Peanut Butter Banana Bread MuffinsPeanut Butter Banana Bread Muffins

Step 1

Directions Preheat the oven to 350°F. Lightly oil a muffin pan. If the pan is not non-stick, line with paper liners instead.In a medium bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Set aside.In a large bowl, combine the banana, peanut butter, oil, brown sugar, eggs, and vanilla. Use a fork or whisk to mix until well-combined. Add the flour mixture (reserve the bowl) and stir just until combined.Evenly distribute the batter in the muffin pan. Each well should be about 3/4 of the way full.In the bowl used to measure the dry ingredients, prepare the streusel topping. Combine the flour, sugar, cardamom, and salt. Add the peanut butter and use your fingers to rub the peanut butter into the dry ingredients until it is moistened and crumbly. Sprinkle the crumbles over the muffins (they should be almost fully covered).Bake until the muffins are golden brown and spring back when touched, about 25 minutes. A knife inserted into the center should come out clean. Transfer to a rack to cool before serving.

Step 2

Preheat the oven to 350°F. Lightly oil a muffin pan. If the pan is not non-stick, line with paper liners instead.In a medium bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Set aside.In a large bowl, combine the banana, peanut butter, oil, brown sugar, eggs, and vanilla. Use a fork or whisk to mix until well-combined. Add the flour mixture (reserve the bowl) and stir just until combined.Evenly distribute the batter in the muffin pan. Each well should be about 3/4 of the way full.In the bowl used to measure the dry ingredients, prepare the streusel topping. Combine the flour, sugar, cardamom, and salt. Add the peanut butter and use your fingers to rub the peanut butter into the dry ingredients until it is moistened and crumbly. Sprinkle the crumbles over the muffins (they should be almost fully covered).Bake until the muffins are golden brown and spring back when touched, about 25 minutes. A knife inserted into the center should come out clean. Transfer to a rack to cool before serving.

Step 3

Directions Preheat the oven to 350°F. Lightly oil a muffin pan. If the pan is not non-stick, line with paper liners instead. In a medium bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Set aside. In a large bowl, combine the banana, peanut butter, oil, brown sugar, eggs, and vanilla. Use a fork or whisk to mix until well-combined. Add the flour mixture (reserve the bowl) and stir just until combined. Evenly distribute the batter in the muffin pan. Each well should be about 3/4 of the way full. In the bowl used to measure the dry ingredients, prepare the streusel topping. Combine the flour, sugar, cardamom, and salt. Add the peanut butter and use your fingers to rub the peanut butter into the dry ingredients until it is moistened and crumbly. Sprinkle the crumbles over the muffins (they should be almost fully covered). Bake until the muffins are golden brown and spring back when touched, about 25 minutes. A knife inserted into the center should come out clean. Transfer to a rack to cool before serving.

Step 4

Preheat the oven to 350°F. Lightly oil a muffin pan. If the pan is not non-stick, line with paper liners instead. In a medium bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Set aside. In a large bowl, combine the banana, peanut butter, oil, brown sugar, eggs, and vanilla. Use a fork or whisk to mix until well-combined. Add the flour mixture (reserve the bowl) and stir just until combined. Evenly distribute the batter in the muffin pan. Each well should be about 3/4 of the way full. In the bowl used to measure the dry ingredients, prepare the streusel topping. Combine the flour, sugar, cardamom, and salt. Add the peanut butter and use your fingers to rub the peanut butter into the dry ingredients until it is moistened and crumbly. Sprinkle the crumbles over the muffins (they should be almost fully covered). Bake until the muffins are golden brown and spring back when touched, about 25 minutes. A knife inserted into the center should come out clean. Transfer to a rack to cool before serving.