Peanut Butter Stuffed Peanut Butter and Banana Muffins

I have a confession: I'm obsessed in peanut butter. Completely, totally obsessed.


Bizarrely, I actually didn't like peanut butter as a kid (my poor mom could never figure out what to pack me for lunch since I refused to each sandwiches of any sort). But for some reason, while I was in grad school, I became a peanut butter fiend and have been enamored with it ever since.

I still don't really do sandwiches, but I slather PB all over apples, toast, bananas, oatmeal, and just about every other food imaginable. I make PB granola, nice cream, protein bars, and cookies. My absolute favorite dessert is a melted combination of PB and chocolate poured over banana slices. Dave is as uncontrollable around peanut butter as I am, which is a dangerous situation.


These muffins are a peanut butter lover's dream. The batter is peanut butter and banana, which is such a classic and divine flavor combination (with plenty of chocolate thrown in for good measure). But the gooey peanut butter center is what really takes these over the top. Look at that gorgeous blob!



Although these muffins may seem overly decadent, the other ingredients are actually really quite light. They're sweetened only with a modest amount of honey, and the fat and moistness come from just nuts and banana. The only flour comes from oats, which you'll blast in the blender. So, instead of feeling heavy, these are actually the opposite.

Which means it's totally acceptable to eat three, right??

But seriously, these are a pretty powerful breakfast or snack, loaded with protein, healthy fats, and whole grains. Perfect fuel for an awesome, active day!


The other thing I adore about these muffins is that they're so versatile. They'd be great as a breakfast on the go, a healthy snack, or a lunch-time treat. But you could just as easily dress them up with some chocolate sauce and call it dessert.

Peanut butter bliss! Warm them up a bit and the whole center becomes molten, like a lava cake but even better. I have a feeling I'll be making these again and again and again.



Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another delicious treat that can go from breakfast time to snack time to dessert? This Banana Bread Granola is a go-to in our house (especially in a yogurt parfait, smothered with peanut butter...).

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Batter:
  • 1 large, very ripe banana
  • 2 eggs
  • 0.5 c milk of choice. I like to bake with unsweetened soy milk because of its richness.
  • 5 tbsp peanut butter. I use chunky, but either would be fine.
  • 4 tbsp honey
  • 2.25 c. old-fashioned rolled oats
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 c chocolate chips. I used dark chocolate, but anything would work.
For the Stuffing and Topping:
  • 6 tbsp non-runny peanut butter
  • Additional small handful of chocolate chips
  • Flaky sea salt. I like fleur de sel.

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and place muffin liners in a 12-hole muffin pan.
  2. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades.
  3. Then, measure in the dry ingredients EXCEPT for the chocolate chips.
  4. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
  5. Add the chocolate chips to the batter and pulse a few times. You can control how big you want these pieces to be; I prefer the chocolate to be broken up a little bit so that I get chocolate in every bite.
  6. Put about 2 tbsp of batter into the bottom of each muffin liner, and tap the pan gently on the countertop to help the batter form an even layer.
  7. Place a dollop of peanut butter in the center of each muffin. It's tempting to want to use a whole tablespoon worth, but use a bit of restraint and stay with about half a tablespoon. This will make sure your muffin still bakes and stays together.
  8. Using a damp finger, push the dollop of peanut butter down slightly so that it becomes surrounded by batter (but don't push it down all the way to the muffin liner, since you don't want it to leak out the bottom).
  9. Take the rest of your muffin batter and evenly divide it among the muffins. You'll end up with about 1 tbsp for each muffin. Gently help this final bit of batter to fully cover the peanut butter center.
  10. Top each muffin with a few additional chocolate chips and a generous sprinkle of flaky sea salt.
  11. Bake ~25 minutes. It's a bit tricky to tell when these are done, since the peanut butter interior stays soft. Use your instincts- you should see very subtle browning around the edges.

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