Preheat oven to 350°.

In a medium bowl combine flour, baking powder and salt. Set aside. In a large bowl combine oil, eggs, sugar, banana, vanilla extract and peanut butter. Add dry ingredients to wet ingredients and mix until just combined. Stir in chopped prunes.

Line muffin tin of your choice with paper baking cups – either 12 standard sized muffins or 36 mini muffins. Fill cups 3/4 full and top with chopped peanuts before baking.

Bake standard muffins for 18-22 minutes or mini muffins for 12-14 minutes. Muffins are done when toothpick inserted into the center comes out clean.

Cool in pan for 5 minutes, remove and finish cooling on wire rack. Enjoy!

Tip: These are great for meal prep. Just freeze in a zip top bag and microwave frozen muffins for ~30 seconds for an easy and tasty breakfast on-the-go.