Banana Muffins with Peanut Butter Cream Filling

Trish Morris

By
@Habibisca

A new twist on banana bread.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These banana muffins are light and fluffy. The peanut butter frosting is so good, you'll have a hard time not eating it from the bowl! It's light, creamy and pure peanut butter happiness. Grab a cup of coffee or tea and you'll be in heaven.

Note: We filled and frosted these... I highly recommend doing that.

Ingredients

MUFFINS

1 3/4 c
flour all-purpose
1 1/4 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
3/4 c
sugar
1/2 c
butter, room temperature
2 large
eggs
2 Tbsp
milk
1 tsp
vanilla extract
3-4
ripe bananas (i put my ripe ones in the freezer and use them when i want)

PEANUT BUTTER FILLING

1/2 c
peanut butter (smooth or chunky)
1/2 c
cream cheese, room temperature
1 tsp
vanilla extract
1 c
confectioners' sugar (icing/ powder)
1/2
package of Cool Whip, 8 oz., (thawed)

Step-By-Step

1Preheat oven to 350. Sift flour, baking powder, salt, and baking soda in a bowl and set aside.
2Cream butter and add sugar, vanilla, eggs and milk and beat till smooth.
3Mash bananas in a bowl and add to wet mixture.
4Slowly add the dry and mix until just combined.
5Line muffin tins with cupcake liners. Add batter almost to the top (should make 12 large).
6Bake for about 20 min or until done.
7Cool.
8Peanut Butter Cream: Beat peanut butter, cream cheese, and vanilla till smooth.
9Add powdered sugar and beat again till smooth.
10Fold in Cool Whip.
11Pipe into muffins.
12I sometimes frost all of the muffins. Enjoy!

About this Recipe

Course/Dish: Cakes, Muffins, Other Breads
Main Ingredient: Fruit
Regional Style: American