Peanut butter-banana muffins from Cook's Illustrated Magazine, May/Jun 2021 (page 21)

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Notes about this recipe

  • TonyInSeattle on June 20, 2024

    These were delicious. The only change I made was to do half peanut oil and half vegetable oil to up the peanut flavor. Also, I think I would remove them from the oven a little sooner than I did because they were slightly dry. I tested them at 14 minutes and they were still very wet inside, so I figured the full 18 minutes would do it. I think I overdid it a little. Delicious flavor and will make again!

  • ashallen on February 23, 2022

    These baked up beautifully with well-browned, craggy peaks (very bakery muffin-like) and a tender, moist, lightly springy interior. Not overly sweet. Peanut butter flavor was gentle enough that you could still taste the banana which I liked. I also really like the large number of old bananas this recipe uses - 16 oz peeled. Baked in well-preheated oven until centers were 200-205F.

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