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
- 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)
- 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)
MUFFINS
PEANUT BUTTER FILLING
How to Make Banana Muffins with Peanut Butter Cream Filling
- 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!
