Crunchy Peanut Butter Muffins

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon salt
• 1/4 cup peanut butter (crunchy or smooth)
• 1/4 cup peanut oil (may sub vegetable or corn oil)
• 3/4 cup packed light brown sugar
• 1 very ripe banana, mashed
• 3/4 cup milk
• 1 egg
• 1/2 teaspoon cinnamon
• 1/4 cup packed light brown sugar
• 2 tablespoons butter
• 1 cup unsalted dry roasted peanuts, chopped

Directions

1. 1

   Preheat oven to 400 degrees Farenheit.

2. 2

   For the muffins, stir the flour with the baking powder, cinnamon and salt until well blended and set aside.

3. 3

   In a separate bowl, beat the peanut butter with the oil, sugar and banana. Add in the milk and egg and beat until smooth.

4. 4

   Pour this mixture into the center of the dry ingredients in the first bowl and stir with a large spoon until just moistened. Dont overmix!

5. 5

   Line muffin tins with paper or foil liners and fill the cups 2/3rds full with batter. (Or just spray the muffin tins very well with cooking spray so the muffins dont stick).

6. 6

   For the topping, stir the cinnamon into the sugar. Using a pastry blender or two knives, cut the butter into the sugar until the mixture is crumbly. Lightly stir in the peanuts; set aside.

7. 7

   Sprinkle the topping evenly over each batter-filled cup.

8. 8

   Bake for 18 to 20 minutes or until the muffins spring back lightly if pressed in center.