Banana Bread Muffins

Today, Dianna Muscari is sharing a recipe for some extremely moist and delicious stuffed banana bread muffins.
By Dianna Muscari

Banana Bread Muffins

Today I’m sharing a recipe for some extremely moist and delicious Stuffed Banana Bread Muffins that I baked up on Friday to bring to my Mom’s over the weekend. I was originally planning on making a traditional loaf, but was running short on time, so I turned the recipe into muffins. Right before putting them in the oven, I decided they needed a little something… peanut butter. And chocolate chips. Because those two ingredients have never made anything worse.

The peanut butter sinks down as the muffins bake and leaves you with a little surprise “plug” of peanutty goodness that makes these even better… and they’re pretty darn good on their own. {I actually made a handful with PB, some with PB & chocolate chips, and some plain.}

Banana Bread Muffins
 
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Today, Dianna Muscari is sharing a recipe for some extremely moist and delicious stuffed banana bread muffins.
Author:
Recipe Type: Baking
Serves: 20 muffins
Ingredients
  • 1⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • Scant ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • ½ cup vegetable or canola oil
  • 3½ very ripe bananas, mashed
  • 2 tablespoons non-fat Greek yogurt
  • 1 teaspoon vanilla extract
Optional Add-ins:
  • Semi-sweet chocolate chips
  • ⅔ cup walnuts, toasted and chopped
  • Reduced Fat Peanut Butter
Instructions
  1. Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren't using liners, these like to stick.}
  2. Beat together sugar and eggs until very pale and thick, about 3-4 minutes. Slowly pour in oil to combine, then add bananas, yogurt, and vanilla extract and continue to mix until everything is well incorporated.
  3. Combine flour, baking soda, cinnamon, and salt in a small bowl.
  4. Sprinkle the flour mixture into the banana mixture a bit at a time, mixing until just moistened. {Don't overdo it or you'll get gummy, dense banana bread.} The batter will seem pretty liquidy, but that's ok. Note: If you'd like to use walnuts in your muffins, this would be the time to add them in and mix by hand so the mixer doesn't break them up too much.
  5. Using an ice cream scoop, spoon batter into muffin tins until ⅔ of the way full. Spoon about a teaspoon or so of peanut butter onto the tops of the muffins and push down just a tiny bit with your finger. {It'll sink as it bakes.} Sprinkle tops of muffins with chocolate chips if desired.
  6. Bake for about 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. {Don't forget there's molten peanut butter in there so you'll have some stickiness, but you should be able to tell whether it's batter or PB.}
  7. Let cool for about 5 minutes in the tins, and then use a small paring knife to loosen from the tins and help you pull out the muffins. Cool on a wire baking rack.
Notes
*You can make this as a loaf, too, just pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour, until the top is golden brown, testing with a skewer to ensure that the center is cooked through.
Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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4 Comments
  1. Wow, these look so good. The peanut butter and the bananas make them look really substantial; I bet these make a great breakfast treat! I’ve been reading a book called Health on Your Plate recently and have been trying to eat more whole, non-processed foods, and these muffins look perfect (I’ve never baked with Greek yogurt before but I’m excited to!). Thank you!

    1. Thank you, Deanna! They are definitely a tasty treat for any part of the day, though they’re a bit sugary for breakfast. Then again, donuts are considered a breakfast food… so I guess they’re ok! :) If you want to healthy these up a bit, you could also try making them with whole wheat flour. Next time I make them I might also try using applesauce as a substitute for the oil. Hope you enjoy them!

  2. Hi Dianna,

    These sound amazing! Any chance you have made a gluten-free version or do you think Pamela’s Gluten-Free Bread Mix could replace the flour in this recipe? Let me know – I’d love to try them. Thanks!!

    1. Hi Kestrel,

      I haven’t made a gluten-free version of these, but a GF baking mix would probably do the trick. I’ve used Pamela’s before for other recipes and really like it. The texture might be a little off, and you might have to play with the proportions of liquid, but I’m sure with a little tweaking you’ll get a great GF result. Enjoy!

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