Peanut Butter Banana Heath Crunch Muffins

I have been going through this muffin baking faze where I want to cook them all the time. It takes real restraint to not bake. Not today though, no today I couldn't help it. As we are coming to the end of school, I wanted to bake something special and when I saw these crunch muffins I leapt for joy, theoretically...

Well anyways, these muffins are growers too like my last recipe. The muffin top that you see in stores looks just like these!



Peanut Butter Banan Heath Crunch Muffins (Makes 12 muffins)

Ingredients:

1/2 unsalted butter
1/3 cup peanut butter
1 1/2 + 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 granulated sugar
2 eggs
1 cup
1 cup mashed banana
2 tespoon vanilla
1/3 cup crushed heath bars

Instructions:

1. Preheat oven to 375 degrees F and spray muffin tins with butter spray.
2. Melt butter and mix peanut butter and butter in large bowl, set aside.
3. In a medium bowl, mix flour, baking soda, and baking powder.
4. Stir sugar into peanut butter mixture. Add eggs and blend.
5. Add mashed banana and vanilla. Stir in flour until just combined.
6. Pour into tins, filling between half way and 3/4 of the way up. You want the muffin top.
7. Put in oven and bake 20 minutes. Place a toothpick in and make sure it comes out clean. Let sit for a few minutes then remove and put on a wire cooling rack.

The top makes the whole kitchen smell like a candy shop.

Bon apetite,
Ashley P.