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Banana, Pecan & Peanut Butter Muffins

Muffins are one of my favorite items to bake for a family gathering. You can enjoy them as a snack, appetizer, during the main meal, or even as dessert. Plus, they are very easy and quick to make, and you can get the kids involved.

To make these muffins, I used a batter filled with mashed bananas and crunchy pecans. Then, on top of each muffin, is a dollop of creamy peanut butter. The peanut butter, in my opinion, is the best part of this cupcake as it gives an unexpected touch to these muffins that really adds to the overall appeal of the cupcake.


  • 1 1/2 cups Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 1/2 cups Sugar
  • 2 Large Bananas, Ripe and Mashed
  • 1/2 cup Olive Oil
  • 3 Eggs
  • 1 cup Pecans, Chopped
  • 1/2 cup Peanut Butter

Preheat the oven to 350 degrees F. Line 1-2 muffin pans with baking liners. Set aside until needed.

In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, stir together the sugar and mashed bananas. Add the oil and eggs, and whisk to combine. Slowly incorporate the flour mixture and mix until no flour is showing. Fold in the chopped pecans.

Using an ice cream scoop, divide the batter among the prepared baking liners. Place a dollop of peanut butter on top of each muffin. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean, about 20 minutes.

Allow the muffins to cool slightly, or completely depending on your preference, and then serve.

These muffins last up to 5 days in a sealed container.

Makes: about 20 muffins

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