Banana Muffins with Peanut Butter Filling

Banana Muffins with Peanut Butter Filling
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Banana Muffins with Peanut Butter Filling calories by ingredient


Introduction

Okay, old bananas may not look the best but what's underneath that ugly, black banana peel is just what you need for this recipe. As bananas age they convert the majority of their starch into simple sugars, which is why older bananas tend to taste sweeter than their prettier, unblemished brothers. When they reach this point they are perfect for muffins and quick breads. And what's better with bananas than peanut butter?

www.dairyfreed.com/2012/06/dairy-f
ree-banana-muffins-with-peanut-butter-
filling.html
Okay, old bananas may not look the best but what's underneath that ugly, black banana peel is just what you need for this recipe. As bananas age they convert the majority of their starch into simple sugars, which is why older bananas tend to taste sweeter than their prettier, unblemished brothers. When they reach this point they are perfect for muffins and quick breads. And what's better with bananas than peanut butter?

www.dairyfreed.com/2012/06/dairy-f
ree-banana-muffins-with-peanut-butter-
filling.html

Number of Servings: 6

Ingredients

    Peanut Butter Filling:
    1/4 cup peanut butter
    2 tablespoons sugar
    2 tablespoons flour
    1 large egg

    Banana Muffins:
    1 cup (5 oz.) all-purpose flour
    1/4 cup (2 oz.) granulated sugar
    1/2 teaspoon kosher salt
    1 teaspoon baking powder
    1/2 cup mashed very ripe banana
    1/3 cup vanilla almond milk
    1 large egg
    2 tablespoons vegetable oil
    1/2 teaspoon vanilla extract
    1/4 cup chopped honey roasted peanuts

Tips

Got a black banana but don't have time to mix up a batch? Toss it in the freezer! You don't need to peel it or wrap it in plastic, just toss it in whole and let it freeze. When you do have time, let it thaw, unpeeled, and then proceed with the recipe. The banana may have turned to liquid but don't worry, it's still good to use.


Directions

Preheat oven to 350F. 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.