Crumb topping and a peanut butter glaze top these decadent Peanut Butter Banana Muffins for an extraordinary bite.
Course Breakfast, Dessert
Cuisine American
Keyword muffins
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 12muffins
Calories 200kcal
Author Camila Hurst
Ingredients
Peanut Butter Banana Muffins
4tbspunsalted butter
1/2cuppeanut butter
1/2cupbrown sugar
1egg
1tspvanilla extract
1 1/2cupall-purpose flour
1tspbaking powder
1tspbaking soda
1/2tspsalt
1/4cupmilk
1/2tspcinnamon powder
1/4tspground nutmeg
2medium bananas mashed
1/2cupchocolate chipsI used gold chocolate
Crumble
1/2cupall-purpose flour
1/2cupbrown sugar
4tbspbuttersoftened
1tbsppeanut butter
1/2tspground cinnamon
1/3cupchopped peanuts
1/3cupchocolate chipsoptional
Glaze
1/2cuppeanut butter
1/4cupmilk
3/4cuppowdered sugar
Instructions
Peanut Butter Banana Muffins
Place the unsalted butter and peanut butter in a bowl and place in the microwave for 15 second intervals until completely melted.
Add the sugar and whisk to combine.
Add the egg, vanilla and whisk.
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and mix to combine,
Add the milk and mix.
Add the mashed bananas and chocolate chips and mix.
Pour the batter in the muffin pan.
Make the crumble
Mix the flour, sugar, butter, peanut butter, cinnamon, peanuts together until a crumb forms, add the chocolate chips (which are optional) and mix to combine.
Spread the crumbs on top of the muffins evenly.
Bake in the pre-heated 350 Fahrenheit oven for about 18 minutes.
Let it cool down completely.
Make the glaze
To make the glaze mix peanut butter and milk and whisk to combine. If you by any chance keep the peanut butter in the fridge, you want to melt it in the microwave slightly, or let it come to room temperature before using.
Then add the sugar and whisk to form a thick glaze.
If the glaze is too thick, add more milk to thin it out. And if the glaze is too thin, add more powdered sugar.