Peanut Butter Cup Banana Muffins

These are almost too good to be called a mere muffin. The only thing that sends them back to muffin status is the oatmeal in them, it lends a chewy texture that you just don’t find in cakes or cupcakes.

Everyone knows by now that we are so tired of banana bread in this household. When you start making it when the kids are little – from all those unused ripe bananas- by the time your son is almost 9 you are done with banana bread.

So when my parents came for Thanksgiving and brought me their just-on-the-edge bananas,( Gee thanks, folks! More overripe bananas!)  I went and stared into my pantry trying to think of something else other than banana bread that I could make.

I saw peanut butter cups.

Remembered fondly that PB and banana is one of my ultimate favorite flavor combos.

The rest, as they say, is delicious history.

Ingredients for Peanut Butter Cup Banana Muffins

1 cup all-purpose flour
1 cup rolled oats
1/2 tsp baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup palm/brown sugar, packed
1/4 cup white sugar
1/3 cup of butter, melted and cooled
1 cup mashed ripe bananas, about 3 medium
1 tsp vanilla
1/2 tsp banana flavoring
1 large egg, beaten
1 cup peanut butter cup melts (PC brand or other)

Kick the tires and light the fires to 375 degrees Farenheit

 Combine the first 5 dry ingredients into a bowl and whisk together thoroughly. Take the bananas, melted butter,vanilla, egg and sugars and mix together until the sugar is dissolved.

Now let’s remember that I have an affinity for fake banana flavoring. I know, it’s a sin. I’ll also confess that I love, love, LOVE those fake yellow banana marshmallow candies in the bag that seem to be everywhere during the summer. One of my favorite treats. So it was a natural progression that I really wanted a huge banana flavor to these muffins to go with the peanut butter.

You choose your poison. Mild, natural banana flavor or one enhanced by a half tsp of banana flavoring. I think they rock with the flavoring.

Take the dry ingredients and add them into the wet, mixing until they are just combined. Add in the peanut butter cups and stir until they are mixed throughout the batter. The baking PB cups are small enough that they are almost just like a chocolate chip, so I would definitely try to find this type for these muffins.

Using an ice cream scoop, fill 12 muffins tins up evenly. The scoop will give you a beautiful rounded dome top like you see in the pictures below.

Bake at 375 degrees for 15-17 minutes, until they are browned on top and baked through completely.

Cool on a rack and enjoy!

These are so good, they will completely get rid of any sweet tooth you may have at the moment. They give you a massive banana and choco-peanut butter fix, in the form of a muffin. Sadly, I can’t send these to school due to the nuts in them, but they are definitely on the junk food end of muffins.

I see myself playing around with this flavor combination in the near future again, it’s just too good to leave alone!

You notice

Love,

Seriously, These Are My New Favorite Muffin Magpie