Makes 12 muffins
These muffins are the perfect way to showcase the ideal flavor partnership of bananas and peanut butter. They still satisfy the banana bread spot, with just the right amount of peanut butter flavor peeking through. The streusel topping adds a little sweetness and texture, but they are just as good without. Bake the batter in a loaf pan, if you prefer, filling it up about 3/4 of the way full.
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 3/4 tsp kosher salt
- 3/4 cup mashed banana (from about 2 very ripe bananas)
- 3/4 cup crunchy or smooth peanut butter
- 1/4 cup vegetable oil
- 3/4 cup light or dark brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons light or dark brown sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 3 tablespoons crunchy or smooth peanut butter
- Preheat the oven to 350°F. Lightly oil a muffin pan. If the pan is not non-stick, line with paper liners instead.
- In a medium bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Set aside.
- In a large bowl, combine the banana, peanut butter, oil, brown sugar, eggs, and vanilla. Use a fork or whisk to mix until well-combined. Add the flour mixture (reserve the bowl) and stir just until combined.
- Evenly distribute the batter in the muffin pan. Each well should be about 3/4 of the way full.
- In the bowl used to measure the dry ingredients, prepare the streusel topping. Combine the flour, sugar, cardamom, and salt. Add the peanut butter and use your fingers to rub the peanut butter into the dry ingredients until it is moistened and crumbly. Sprinkle the crumbles over the muffins (they should be almost fully covered).
- Bake until the muffins are golden brown and spring back when touched, about 25 minutes. A knife inserted into the center should come out clean. Transfer to a rack to cool before serving.