Banana Muffins with Peanut Butter Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Peanut Butter Filling:1/4 cup peanut butter2 tablespoons sugar2 tablespoons flour1 large eggBanana Muffins:1 cup (5 oz.) all-purpose flour1/4 cup (2 oz.) granulated sugar1/2 teaspoon kosher salt1 teaspoon baking powder1/2 cup mashed very ripe banana1/3 cup vanilla almond milk1 large egg2 tablespoons vegetable oil1/2 teaspoon vanilla extract1/4 cup chopped honey roasted peanuts
Preheat oven to 350ºF. Spray a 6-cup popover pan with vegetable baking spray with flour or line a 6-cup muffin pan with paper muffin cups.
Prepare peanut butter filling:
In a small bowl, stir together peanut butter filling ingredients just until combined and set aside.
Prepare muffin batter:
In a large bowl, whisk together flour and next
3 ingredients. In another bowl, whisk together banana and next 4 ingredients. Add to dry ingredients and gently fold until combined. Place 2 tablespoons of batter in each muffin well; place 1 peanut butter ball in each cup and top with remaining muffin batter, making sure to cover peanut butter. Sprinkle evenly with chopped peanuts.
Bake 25 to 30 minutes or until golden brown and a wooden pick inserted in center comes out fairly clean. Let rest 10 minutes on a wire cooling rack before removing from pan
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user DAIRYFREED.
Prepare peanut butter filling:
In a small bowl, stir together peanut butter filling ingredients just until combined and set aside.
Prepare muffin batter:
In a large bowl, whisk together flour and next
3 ingredients. In another bowl, whisk together banana and next 4 ingredients. Add to dry ingredients and gently fold until combined. Place 2 tablespoons of batter in each muffin well; place 1 peanut butter ball in each cup and top with remaining muffin batter, making sure to cover peanut butter. Sprinkle evenly with chopped peanuts.
Bake 25 to 30 minutes or until golden brown and a wooden pick inserted in center comes out fairly clean. Let rest 10 minutes on a wire cooling rack before removing from pan
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user DAIRYFREED.
Nutritional Info Amount Per Serving
- Calories: 320.2
- Total Fat: 15.5 g
- Cholesterol: 61.7 mg
- Sodium: 296.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 2.3 g
- Protein: 9.2 g
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