Description
Today, Dianna Muscari is sharing a recipe for some extremely moist and delicious stuffed banana bread muffins.
Ingredients
Units
Scale
- 1 2/3 cups (400 ml) all-purpose flour
- 1 tsp baking soda
- Scant 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup plus 2 tbsp (270 ml) sugar
- 2 eggs
- 1/2 cup (120 ml) vegetable or canola oil
- 3 1/2 very ripe bananas, mashed
- 2 tbsp (30 ml) non-fat Greek yogurt
- 1 tsp vanilla extract
Optional Add-ins:
- Semi-sweet chocolate chips
- 2/3 cup (160 ml) walnuts, toasted and chopped
- Reduced Fat Peanut Butter
Instructions
- 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.}
- 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.
- Combine flour, baking soda, cinnamon, and salt in a small bowl.
- 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.
- Using an ice cream scoop, spoon batter into muffin tins until 2/3 of the way full. Spoon about a tsp 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.
- 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.}
- 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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240