Peanut Butter Lovers Banana Muffins Recipe 
Prep Time: 30m
Cook Time: 25m
Yield: 24 Muffins
Ingredients:
4 large very ripe bananas, quartered
1 ¾ cups all-purpose flour
1 ¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup packed light brown sugar
⅓ cup plain whole-milk Greek yogurt
¼ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
:::For the streusel:::
½ cup roasted unsalted peanuts, finely chopped
½ cup all-purpose flour
¼ cup granulated sugar
3 tablespoons melted butter
¼ teaspoon ground cinnamon
:::For the peanut butter drizzle:::
½ cup creamy peanut butter
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
Directions:
Preheat the oven to 350°F.
Lightly coat a muffin pan with nonstick spray and/or line with muffin liners.
In a small pan, heat 4 tablespoons of butter and 2 of the bananas over medium heat and cook, stirring often, until bananas are caramelized and butter begins to brown, about 10 minutes. Remove from heat and set aside to cool.
Meanwhile, whisk together the flour, baking soda, and salt in a separate medium bowl.
Using an electric mixer on medium-high speed or a whisk, beat the brown sugar, yogurt, peanut butter, and remaining 4 tablespoons of butter in a large bowl until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Add in vanilla and remaining 2 bananas, mixing until bananas are broken down to small chunks.
Reduce the speed to low and fold in the flour mixture.
Mix in the caramelized brown butter bananas.
Spoon batter into prepared pan, filling each cup about ⅔ of the way.
In a medium bowl, make the streusel by combining chopped peanuts, ½ cup flour, sugar, ¼ cup melted butter, and cinnamon. Sprinkle roughly 1 to 2 tablespoons over each muffin.
Transfer muffin tray to oven and bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from oven and let cool.
While muffins are baking, make the drizzle by combining ½ cup of peanut butter, the maple syrup, and coconut oil in a microwave-safe bowl.
Microwave on high for 30 seconds, then stir. Repeat, if needed, until a runny consistency is achieved.
Drizzle peanut butter mixture over cooled muffins and serve.
Recipe courtesy of Yahoo Lifestyle and Tasting Table