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Export 8 ingredients for grocery delivery
Step 1
Position rack in the center of your oven. Preheat to 400° F/200°C. Coat the insides and the tops of 12 standard sized muffin tins with nonstick spray; set aside.
Step 2
Whisk the flour, baking soda and salt together in a bowl and set aside.
Step 3
Cream the peanut butter and brown sugar in a large bowl with an electric mixer until smooth and creamy, about 2 minutes. Beat in vanilla, then beat in eggs one at a time, until incorporated. Scrape down bowl as needed.
Step 4
Alternately add the dry mixture and the “buttermilk” to the peanut butter mixture, beating gently, just until incorporated. Peel the bananas. Slice one-and-a-half of the bananas directly into the batter, making the slices about 1/8-inch (3 mm) thick. Fold them into the batter.
Step 5
Scoop batter into muffins tins - we use an ice cream scoop - dividing equally. Slice the remaining half a banana and place slices on top of each muffin, then sprinkle the chopped peanuts on each muffin, also dividing equally.
Step 6
Bake for about 18 to 22 minutes. A toothpick should test clean when inserted in center; the tops will spring back when gently pressed.
Step 7
Cool pan(s) on rack for 5 minutes, then turn out and cool further on rack. Muffins are ready to eat warm, or cool completely and store in an airtight container at room temperature for up to 3 days.
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