Keefer's Hawaiian Peanut Butter Muffins

These muffins taste like a tropical riff on the classic peanut-butter-and-banana combo. Creamy peanut butter and ripe mashed bananas make them rich and moist, while shredded coconut nods to their ‘Hawaiian’ name.

The peanut butter does double duty for flavor and texture, beaten with butter and brown sugar until light, which gives the muffins a tender, almost cake-like crumb.

A surprising splash of Amaretto deepens the nutty, almond-like notes, playing right into the pecans folded through the batter.

The mixing follows the classic muffin rule: combine the wet and dry just until blended, no more, so the muffins stay light rather than tough.

Baked until a toothpick comes out clean, they’re golden-topped and fragrant.

Equally at home at breakfast or as an afternoon snack, they’re a flavor-packed change from plain banana muffins.

Kitchen Tips

• Use very ripe, spotty bananas for the sweetest flavor and easiest mashing.
• Don’t overmix the batter; stir just until the flour disappears for tender muffins.
• Toast the coconut and pecans first if you want deeper, nuttier flavor.

Variations

• Skip the Amaretto, or swap in vanilla or rum for a non-almond note.
• Add chocolate chips for a peanut-butter-cup vibe.
• Use walnuts or almonds in place of pecans.