Peanut Butter and Banana Muffins - TSLC

Peanut Butter and Banana Muffins for breakfast with coffee is a favorite with my family.  We use lots of peanut butter at my house. I can’t seem to keep in this staple.  The kids will love them with milk as a snack, too.  They keep great and can be reheated in the microwave for a quick treat anytime.

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 stick butter or 1/2 cup or 8 tablespoons, softened

2 eggs

2 overly ripe bananas, mashed

1/3 cup honey

3/4 cup sour cream

1/3 cup peanut butter (I used crunchy can use smooth, too)

1 teaspoon vanilla extract

Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended. Add flour mixture and mix.   Spray a 12 cup muffin tin with cooking spray.  Fill cups within 1/4 inch of top.  Bake in preheated 350 degree oven 25 to 30 minutes until brown on top.  Makes 12 muffins. Enjoy!

Peanut Butter and Banana Muffins TSLC

If you like this recipe, you might also like my recipe for Peaches and Cream Muffins. 

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