(Note: this post was originally published on March 21, 2020. The date above reflects migration to the new platform.)
Peanut Butter Love
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!
A Hidden Surprise
The best part of these muffins? There's a secret surprise hidden inside! Each muffin has a dollop of peanut butter nestled right into the middle! This takes them from being merely PB flavored to being PB packed. Imagine spreading PB onto a banana muffin; it's like that, but built right in!
Don't worry, they're easy to make! You'll put about half your batter into the muffin cups to start, then add a dollop of PB right into the center of each, then put the rest of the batter on top. Check out the photo below, which shows this step. The only real trick is to use a non-drippy peanut butter so that it will hold its shape. I don't recommend trying this recipe with a drippy, natural PB since it will leak all over and make a sticky, soggy mess.
Good for the Body (and Easy Too!)
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 peanut butter 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!
As if you need another reason to make these muffins, they're also super easy. The whole batter comes together in just a few minutes, right in a blender! No need to get multiple bowls dirty, mix wet and dry separately, etc. Nope... just measure, blast, and pour!
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Eggs. This is an old recipe and I haven't (yet!) tried a vegan version. I expect it will work fine with flax eggs, although the muffins may have less loft. Please let me know in the comments if you try it.
Milk. Whatever you have on-hand is fine. I like to bake with unsweetened soy milk because of its richness.
Non-drippy peanut butter. You'll use PB both to provide fat (and flavor!!) to the batter and to stuff the muffins. While I generally prefer a natural, drippy peanut butter, it won't work great here. This is the time for good old Jiff or Skippy; you want something non-drippy that won't leak out of the muffins or make their centers soggy.
Whole rolled oats
Chocolate chips.I prefer dark chocolate to offset the sweetness of the muffins, but use what you love.
Flaky sea salt. For garnishing the tops of the muffins and creating a sweet/salty balance.
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.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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Preheat the oven to 350 and place muffin liners in a 12-hole muffin pan.
Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades. Then, measure in the dry ingredients EXCEPT for the chocolate chips.
Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
Add the chocolate chips to the batter and pulse a few times, enough to break up the chocolate a bit but still leave coherent pieces.
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.
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.
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).
Take the rest of the muffin batter and evenly divide it among the muffins. Gently help this final bit of batter to fully cover the peanut butter center.
Top each muffin with a few additional chocolate chips and a generous sprinkle of flaky sea salt.
Bake ~25 minutes. It's a bit tricky to tell when these are done, since the peanut butter interior stays soft. You should see very subtle browning around the edges.