Banana Muffins with Peanut Butter Cream Filling

Trish Morris

By
@Habibisca

A new twist on banana bread.


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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

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1Preheat oven to 350. Sift flour, baking powder, salt, and baking soda in a bowl and set aside.

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2Cream butter and add sugar, vanilla, eggs and milk and beat till smooth.

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3Mash bananas in a bowl and add to wet mixture.

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4Slowly add the dry and mix until just combined.

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5Line muffin tins with cupcake liners. Add batter almost to the top (should make 12 large).

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6Bake for about 20 min or until done.

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7Cool.

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8Peanut Butter Cream: Beat peanut butter, cream cheese, and vanilla till smooth.

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9Add powdered sugar and beat again till smooth.

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10Fold in Cool Whip.

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11Pipe into muffins.

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12I sometimes frost all of the muffins. Enjoy!

About this Recipe

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