Banana-Banana Peanut Butter Muffins

By Niknud
March 18, 2018
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Author Notes: Hands down, my favorite sandwich is a peanut butter and banana sandwich. So I muffin-ized it! The peanut butter comes in the form of the filling in the center. 3 of the bananas are blended into the batter while the remaining banana is in the form of chunks. Of note, pre-baking of the bottom of the muffin prevents the collapse of the center due to the filling. However, if you want an extra moist muffin, do not pre-bake - just be prepared to fill the hole in the center with some cream cheese frosting or some of the extra peanut butter filling. There are worse things.

One other note, my favorite way to get mushy bananas is to take your overripe bananas and freeze them. When they defrost they are perfectly smushy. Gross, but smushy.

The peanut butter filling is from Martha Stewart. The muffin was loosely based on Aunt Holly's Banana Bread recipe.
Niknud

Makes: 12 muffins

Muffins!

  • 3 tablespoons unsalted butter, melted
  • 3 overripe bananas
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon cinnamon (or combo of 3/4 teaspoon cinnamon, 1/4 teaspoon ginger and a pinch of nutmeg)
  • 1 cup sugar
  • 1.5 cups ap flour
  • 1 banana, cut in half lengthwise, cut in half lengthwise again and cubed
  • peanut butter filling (recipe below)
  1. Preheat oven to 360 and prepare a muffin pan. I recommend greasing the rim of the pan too in case of overflow.
  2. Combine the melted butter with the overripe bananas and mix well with a fork, until no banana chunks remain. Add the egg, vanilla, baking soda, kosher salt, cinnamon and combine well.
  3. Add sugar and flour and stir to combine. Gently fold in the cubed banana with a spatula to retain the shape.
  4. Spoon a generous tablespoon of the batter into the bottom of each muffin tin and make sure the bottom is covered. Cook for six minutes. Remove from the oven, add a rounded teaspoon of the peanut butter filling (or more) and cover with more muffin batter. Cook for another 22 minutes (but check starting after 15 minutes since my oven is old and ornery and yours is probably better). Let the muffins cool in the pan on a wire rack for five minutes then remove from the pan and finish cooling on the rack. Enjoy!

Peanut Butter Filling

  • 4 tablespoons unsalted butter, softened
  • 3/4 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar
  1. Combine all ingredients and mix until smooth. Chill in the fridge until ready to use. You will have more filling than required but no judging if you smear the top of your muffin with the leftovers.

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