Name: Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large, very ripe bananas; ½ cup unsalted, chunky peanut butter; ½ cup plain unsweetened non-dairy yogurt; ½ cup maple syrup; ¼ cup brown sugar; 2 tsp vanilla extract; 1 tsp lemon juice; 1 ½ cups all-purpose flour; ½ cup old fashioned oats; 1 ½ tsp ground cinnamon; 1 tsp baking powder; ½ tsp baking soda; 1 tsp salt; 6 dates, pitted and finely chopped

2 large, very ripe bananas

½ cup unsalted, chunky peanut butter

½ cup plain unsweetened non-dairy yogurt

½ cup maple syrup

¼ cup brown sugar

2 tsp vanilla extract

1 tsp lemon juiceor substitute a mild-flavored vinegar, like rice or apple cider

1 ½ cups all-purpose flour

½ cup old fashioned oats

1 ½ tsp ground cinnamon

1 tsp baking powder

½ tsp baking soda

1 tsp salt

6 dates, pitted and finely choppedor substitute 1 cup vegan chocolate chips

Preheat the oven to 375ºF. Line 12 muffin cups with cupcake liners. Place rack in the center of the oven.

Peel bananas and mash them in a medium bowl. Stir in peanut butter, yogurt, syrup, brown sugar, vanilla, and lemon juice. Set aside.

In a large bowl, whisk together the flour, oats, cinnamon, baking powder, baking soda, and salt. Once the dry ingredients are combined, add the chopped dates and toss to coat, separating the pieces with your fingers.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spatula to incorporate the dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not over mix as it will result in tough, chewy muffins. Letting a few streaks of flour remain after mixing is better than mixing the batter too much.

Use a portion scoop, serving spoon, or ladle to evenly fill up the prepared muffin pans. Bake for about 25 minutes or until the tops of the muffins just firm on top. Remove from the oven and place on a rack to cool.