Peanut Butter–Banana Muffins

Ingredients

• \1 2/3 cup s (\1 1/8 ounce s1/259 grams) bread flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 4-5 very ripe large bananas , peeled and mashed (2 cup s)
• 3/4 cup (\1 1/4 ounce s1/149 grams) plus 1 tablespoon sugar , divided
• 2 large eggs
• 1/3 cup vegetable oil
• 1/3 cup creamy peanut butter
• 2 teaspoon svanilla extra ct
• 1/2 cup dry-roasted peanuts , chopped fine, divided

Instructions

1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 12 cup muffin tin. Whisk flour, baking powder, baking soda, and salt together in medium bowl.
2. Whisk bananas, ¾ cup sugar, eggs, oil, peanut butter, and vanilla in large bowl until fully combined.
3. Add flour mixture and whisk until fully combined.
4. Set aside 2 tablespoons peanuts for topping.
5. Fold remaining peanuts into batter.
6. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about ½ cup batter per cup; cups will be very full).
7. Sprinkle with remaining 1 tablespoon sugar and reserved peanuts.
8. Bake until tops are golden brown and toothpick inserted in center comes out clean, 14 to 18 minutes. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 5 minutes. Serve warm or at room temperature.