Moist Banana Muffins with Peanut Butter Cups
Ultra moist banana muffins made with oil and almond flour, baked soft and fluffy, and finished with chopped peanut butter cups on top.
Ingredients
- 230 g mashed ripe bananas (about 2 medium bananas)
- 100 g white sugar
- 30 g dark brown sugar
- 2 large eggs
- 100 ml neutral oil (sunflower oil works great)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 120 g all-purpose flour
- 50 g almond flour
- 7 g baking powder
- 80-90 g peanut butter cups, chopped
- ⅓ banana, thinly sliced (for topping)
Instructions
- Preheat the oven to 170°C (340°F). Line a 12-cup muffin tin with paper liners.
- Mash the bananas on a flat plate until smooth (this is the easiest way) and set aside.
- In a large bowl, whisk together the eggs, white sugar, and brown sugar until smooth.
- Add the oil, vanilla extract, cinnamon, and salt, and whisk until well combined.
- Add the mashed bananas and mix until smooth.
- Add the all-purpose flour, almond flour, and baking powder. Gently fold just until combined. Do not overmix.
- Divide the batter between the muffin cups, filling each no more than ¾ full. Top with a thin banana slice and the cupped peanut butter cups.
- Bake for 18–22 minutes, until the muffins are set and a toothpick inserted into the center comes out with a few moist crumbs.
