PB&B MINI MUFFINS

Packing peanut butter and bananas into breakfast muffins takes comfort food to another level. These taste best as minis, making them an ideal pop-and-go morning meal. The natural sweetness of the banana, with honey and brown sugar, makes these good enough to take to a baby shower or school party as a treat.

makes 4 dozen

1. Position a rack in the center of the oven and preheat to 400°F. Coat 48 mini muffin cups with nonstick cooking spray.

2. Whisk both flours, the baking powder, and baking soda in a medium bowl. Beat the peanut butter, honey, brown sugar, oil, cinnamon, and salt in a large bowl with an electric mixer on medium-high speed until fluffy and a shade paler. Scrape the bowl and add the egg. Beat on medium speed until well incorporated, then beat in the banana and extract until just incorporated. The mixture may look broken. Scrape the bowl and, beating on low speed, gradually add the flour mixture. Then beat just until all traces of flour disappear. Beat in the buttermilk until just incorporated, scraping the bowl once or twice. Divide the batter among the prepared muffin cups.

3. Bake until the muffins are golden brown and a toothpick inserted in the center of a center muffin comes out clean, 12 to 15 minutes.

4. Cool in the pan on a wire rack for 5 minutes. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The muffins are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.