Ingredients Jump to Instructions ↓

  1. Filling

  2. 1/2 cup butter, melted

  3. 1/2 cup smooth peanut butter

  4. 2 cups powdered sugar

  5. 3/4 cups graham cracker crumbs

  6. couple pinches of kosher salt

  7. Muffins

  8. 3 cups flour

  9. 1 1/2 cups sugar

  10. 1/2 cup baking cocoa

  11. 2 tsp baking soda

  12. 1 tsp salt

  13. 1/2 tsp baking powder

  14. 2 2/3 cups mashed ripe banana

  15. 2/3 cup vegetable oil

  16. 2 eggs

Instructions Jump to Ingredients ↑

  1. Prepare the filling: Mix the melted butter and peanut butter in a medium bowl.

  2. Add the sugar and cracker crumbs, and salt, then mix well until everything’s incorporated.

  3. Roll the filling into 18 balls, a little smaller than a walnut, and set aside. You should have some of the filling leftover to crumble over the tops of the muffins later.

  4. Prepare the muffins:

  5. In a large bowl, combine the first six ingredients.

  6. In a small bowl, combine bananas, oil and egg.

  7. Stir into dry ingredients just until moistened. The batter is quite thick, but keep folding it gently, making sure to get the batter on the bottom of the bowl, and it’ll all come together.

  8. Grease 18 muffins cups. You can use paper liners if you like, but I never do.

  9. I used a small ice cream scoop (3 tbsp capacity) to fill the bottoms of the muffin cups. Then place a peanut butter ball in each one, centered.

  10. Use the same scoop, or 3 tbsp worth of batter, and cover each peanut butter ball completely.

  11. Use the remaining peanut butter filling and crumble it over the muffins.

  12. Bake at 350 degrees for 20-25 minutes or until muffins test done.

  13. Cool on racks for about 10 minutes, then carefully remove the muffins to the racks to cool completely.

  14. Review & Rate


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