Peanut Butter Banana Bread Muffins

Happy weekend, friends! :)

I don't know what it is about weekends in the winter, but I have this thing for getting up early on Saturday mornings and baking. Maybe I just love the aroma of something yummy filling our house first-thing in the morning when everything is still quiet, but it's become a lovely ritual of mine.

Apparently, yesterday was #NationalBananaBreadDay...and I missed it! Banana bread is kind of my thing, so I'm not going to lie: I'm a little disappointed in myself that I let this wonderful day sneak by me! I love making banana bread when we have guests staying with us or as a little treat to say "thanks" to friends and family (here is my go-to recipe).

Even though it's a day later, I'm still going to celebrate National Banana Bread Day today with some peanut butter banana bread muffins!

What You'll Need:

 

Let's Make It:

  • Cream together butter and sugar. Add mashed bananas. Combine well.
  • Add peanut butter to butter, sugar and bananas; combine.
  • Sift together flour, baking soda, salt and cinnamon. Add to creamed mixture. Add vanilla and mix just until combined.
  • Scoop mixture into muffin tin. I used an ice cream scoop as it makes dispensing really easy.
  • Bake at 350º for about 45 – 48 minutes, checking half-way through. When finished, the muffins should have a nice golden brown color and a firm texture. The inside will be soft (stick a toothpick in a few of the muffins to check consistency. If the bread is fully cooked, you should have zero residue on the toothpick).
  • When done, remove muffins from oven and let cool in muffin pan for about 10 minutes.
  • Carefully pull each muffin out of muffin tin (a knife or fork might help here) and place on a cooling rack.
  • Drizzle with a little peanut butter and enjoy!

As always, if you make this recipe, please let me know what you think!

Have a wonderful Saturday. <3

RecipesMary Beth Mannino