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Export 9 ingredients for grocery delivery
Step 1
Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
Step 2
In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
Step 3
Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
Step 4
Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.
Step 5
Allow to cool for at least 30 minutes before removing from the pan.
Step 6
These muffins can be served at room temperature once they have cooled, but I recommend storing them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. You can freeze them for up to 3 months in an airtight container, too.
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