These don’t fit into the healthy or good for you category. But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all need occasionally. Good for your soul. Don’t laugh, I’m serious! The muffins are moist and tender, but sturdy enough to hold in the filling. The filling is rich and peanut buttery. As the days go by, the very edges of the peanut butter ball that’s tucked inside start to soften up a bit more and sort of melt back into the muffin surrounding it. Don’t worry, the filling is still there, just the edges of it get sort of melty, but in a totally good way! I promise.
- 1Prepare the filling: Mix the melted butter and peanut butter in a medium bowl.
- 2Add the sugar and cracker crumbs, and salt, then mix well until everything’s incorporated.
- 3Roll the filling into 18 balls, a little smaller than a walnut, and set aside. You should have some of the filling leftover to crumble over the tops of the muffins later.
- 4Prepare the muffins:
In a large bowl, combine the first six ingredients.
- 5In a small bowl, combine bananas, oil and egg.
- 6Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it’ll all come together.
- 7Grease 18 muffins cups. You can use paper liners if you like, but I never do.
- 8I used a small ice cream scoop (3 tbsp capacity) to fill the bottoms of the muffin cups. Then place a peanut butter ball in each one, centered.
Use the same scoop, or 3 tbsp worth of batter, and cover each peanut butter ball completely.
- 9Use the remaining peanut butter filling and crumble it over the muffins.
- 10Bake at 350 degrees for 20-25 minutes or until muffins test done.
- 11Cool on racks for about 10 minutes, then carefully remove the muffins to the racks to cool completely.
Member recipes are not tested by the CHOW food team.