Peanut Butter-Stuffed Chocolate Chip Banana Bread Muffins
 
 
Author:
Serves: 12 muffins
Ingredients
  • 12 tsp peanut butter
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅔ cup sugar
  • ¾ stick of butter, room temperature
  • 2 large eggs
  • 3 ripe bananas, mashed*
  • 1 tsp vanilla
  • ¾ cup chocolate chips
Instructions
  1. Scoop 12 teaspoon-sized scoops of peanut butter and transfer to a wax paper-lined plate. Freeze until firm, about 20 minutes. Freezing the peanut butter like this will keep it solid when you place it inside the muffin batter.
  2. Preheat oven to 350°F. Grease or line a 12-cup muffin tray; set aside.
  3. In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg; set aside.
  4. In a large mixing bowl, beat together sugar and butter until fluffy. Add in eggs, bananas and vanilla, beating until smooth.
  5. Add dry ingredients to wet ingredients in 3 parts, mixing until smooth after each addition. Stir in chocolate chips.
  6. Divide batter evenly into muffin cups. Drop each frozen dollop of peanut butter in the centre of each muffin cup. Use your finger to push the peanut butter deep inside the muffin, and gently spread the batter over top. Try to cover the peanut butter completely to prevent it from seeping up through the tops when baking.
  7. Bake for 15-18 minutes until a toothpick inserted in the centre comes out clean, aside from any peanut butter. Let cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
Notes
*Really soft, ripe bananas will work, provided you mash them really well. I prefer to stick ripe bananas, peel and all, in my freezer and keep them there until I want to make banana bread. Let the frozen bananas thaw at room temperature, then just cut open the peel and add the bananas to the recipe. They're the perfect consistency!
Recipe by Port and Fin at https://portandfin.com/peanut-butter-banana-muffins/