Peanut Butter Banana Muffins
- 1 cup (140g) all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 ripe, medium bananas (about 2⁄3 cup and 150g), mashed + additional banana for topping if desired
- 1⁄4 cup (53g) granulated sugar
- 1⁄4 cup (60g) light brown sugar, packed
- 1 large egg, room temperature
- 1⁄3 cup (72g) creamy peanut butter
- 1⁄4 cup (50g) vegetable oil
- 1⁄3 cup (80g) Belfonte Sour Cream, room temperature
Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tray with liners or spray heavily with cooking spray to ensure the muffins come out cleanly after baking and cooling.
In a medium-sized bowl, whisk properly-measured all purpose flour, baking powder, baking soda, and salt together until combined.
In a large bowl, whisk ripe, mashed bananas, granulated sugar, light brown sugar, room temperature egg, creamy peanut butter, vegetable oil, and room temperature Belfonte Sour Cream together until smooth.
Pour the flour mixture into the wet ingredients and carefully whisk only until you see the white dry ingredients disappear into the wet ingredients. Overmixing past this point could lead to drier, flatter muffins.
Divide the batter between the muffin liners, about 1⁄4 cup of batter per liner. The batter should fill the liners to be about 2⁄3 full.
If desired, cut another banana into thin slices. Place the slices face-down just off-center into the tops of the muffins.
Bake the muffins for about 17-22 minutes or until the tops look golden brown in color, the centers look set on top, and a toothpick inserted into the center comes out with a few moist crumbs. The muffins will continue to bake and set as they cool.
Allow the muffins to fully cool before storing in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 3 months.