Banana-Banana Peanut Butter Muffins Recipe

Name: Banana-Banana Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Peanut Butter Filling; 4 tablespoons unsalted butter, softened; 3/4 cup creamy peanut butter; 1/4 teaspoon salt; 1/4 cup powdered sugar

Servings: persons

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)
Peanut Butter Filling
4 tablespoons unsalted butter, softened
3/4 cup creamy peanut butter
1/4 teaspoon salt
1/4 cup powdered sugar

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!
5
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.

958

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Muffins!, 3 tablespoons unsalted butter, melted, 3 overripe bananas, 1 egg, and more.

Yes, Banana-Banana Peanut Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Banana Peanut Butter Muffins

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