These Peanut Butter Banana Marble Muffins are the perfect way to have peanut butter cups for breakfast, and not feel (quite so) guilty about it!
There seems to be a theme around here when it comes to my posts.
A vast majority of the treats I share with you all feature the same five superstar ingredients: bananas, strawberries, peanut butter, chocolate, and hazelnut spread.
Am I ashamed of it? Never. You like what you like, right?
Maybe one of these days, I’ll break away and share something with crazy ingredients. Like beets. Or oysters. Or blue cheese.
(That last one is not likely, for the record.)
For now, how about we just dive right in and take a bite of these yummy Peanut Butter Banana Marble Muffins, my newest breakfast addiction!
You folks have tried the new Reese’s spread right? It’s been all over the internet, and conveniently stationed directly next to the peanut butter in every grocery store.
…Staring at you, in it’s orange and yellow coat of glory. Tempting you. Whispering sweet nothings, about how you can have chocolate, peanut buttery goodness any time you want, on any thing you want.
Like, a spoon.
I’m addicted. I was already a peanut butter cup fan, and this stuff just made it ten times worse for me.
Like I needed another nut spread vice. Sorry, Nutella, you’ve got competition.
While making a batch of my banana nut muffins a while back, my addled brain spotted my half empty jar of the amazing melty spread in the pantry, and I thought,
“Hmm. Sub out healthy nuts for peanut butter cups. Why not.”
And here you have it. My delicious Peanut Butter Banana Marble Muffins, a great way to start any morning off. I mean, how could you have a bad day after pretty much having candy for breakfast?!
I don’t have any of these in the house right now. I sure wish I did
..But I do have the jar.
And lots of spoons.
Ingredients
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 Tablespoons Greek yogurt
- 2 Tablespoons milk (cow, almond, cashew, soy, or coconut)
- 3 very ripe bananas, mashed
- 1/2 cup chocolate peanut butter spread
Instructions
- Preheat oven to 350 degrees F. Spray a standard 12-count muffin tin with non-stick cooking spray and set aside.
- Cream sugars and butter together, mixing about 3 minutes until creamy. Then, mix in egg and vanilla until combined.
- Add flour, baking soda, baking powder, and salt and mix until just combined, then add yogurt and mashed banana, mixing until smooth.
- Remove half of batter to a medium bowl, and blend the chocolate peanut butter spread with the remaining batter.
- In muffin tins, add 1/2 scoop of chocolate batter, then layer on 1 scoop of banana batter, followed by another 1/2 scoop of chocolate batter until you reach 3/4 of the way up the tin.
- Using a toothpick, gently swirl the batter together to create a delicious looking pattern.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then either remove to cooling rack and store in an airtight container, or wrap each muffin individually in plastic wrap while they're still semi-warm to retain moisture. These taste great for about 3 days...that's as long as they lasted in my house!
What special ingredients do you love to put in your muffins?
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