Banana Muffins with Peanut Butter Cream Filling
Blue Ribbon Recipe
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
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MUFFINS
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1 3/4 cflour all-purpose
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1 1/4 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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3/4 csugar
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1/2 cbutter, room temperature
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2 largeeggs
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2 Tbspmilk
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1 tspvanilla extract
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3-4ripe bananas (i put my ripe ones in the freezer and use them when i want)
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PEANUT BUTTER FILLING
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1/2 cpeanut butter (smooth or chunky)
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1/2 ccream cheese, room temperature
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1 tspvanilla extract
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1 cconfectioners' sugar (icing/ powder)
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1/2package of Cool Whip, 8 oz., (thawed)
How to Make Banana Muffins with Peanut Butter Cream Filling
- Preheat oven to 350. Sift flour, baking powder, salt, and baking soda in a bowl and set aside.
- Cream butter and add sugar, vanilla, eggs and milk and beat till smooth.
- Mash bananas in a bowl and add to wet mixture.
- Slowly add the dry and mix until just combined.
- Line muffin tins with cupcake liners. Add batter almost to the top (should make 12 large).
- Bake for about 20 min or until done.
- Cool.
- Peanut Butter Cream: Beat peanut butter, cream cheese, and vanilla till smooth.
- Add powdered sugar and beat again till smooth.
- Fold in Cool Whip.
- Pipe into muffins.
- I sometimes frost all of the muffins. Enjoy!
