The only thing that could possibly make banana muffins even more delicious? Adding peanut butter and chocolate.
I hope that most of you are aware of the “shoes” video from several years ago, which I watched far too many times and friends and I still quote to this day. But did you know that the same guy also made a “muffins” video? It starts out all innocent then gets a little weird and takes a turn to the creepy side. Yet whenever I make muffins I always have it running through my head (followed by “OMG shoes”). Oh yea, did you catch that? I made you muffins that’s why I am talking about this random youtube video.
Thankfully these muffins contain no glass despite their sparkly nature on top. I promise those are just coarse granules of sugar ;-) (pictured in original photo below, new photos have chocolate sprinkles). And their insides are definitely not filled with blood but with banana and miniature peanut butter cups! I wish that’s what my insides were made of. Then again with how many I’ve already eaten that may actually be the case.
“I’m baking muffins asbestos I can!” – Come on, admit it. That video is at least a little amusing.
Post updated 1/1/15, last picture above is the original.
One year ago: Orange Strawberry Banana Smoothie
BANANA PEANUT BUTTER CUP MUFFINS
Makes 12 muffins
3 very ripe bananas, mashed
4 Tbsp unsalted butter, melted
1/2 cup sugar
1/4 cup brown sugar
1 egg, beaten
1/4 tsp salt
1 tsp baking soda
1-1/2 cup all-purpose flour
3/4 cup mini peanut butter cups
Coarse white sugar or chocolate sprinkles
- Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, combine mashed bananas with melted butter and sugars. Mix well. Add the egg and beat well.
- Sprinkle in salt, baking soda and flour. Then, gently fold in miniature peanut butter cups. Be careful not to over mix!
- Divide evenly between prepared muffin and sprinkle tops with coarse white sugar or sprinkles. Bake for 25-30 minutes until golden.
Source: Adapted from Eat, Live, Run.
Disclosure: The mini peanut butter cups and sparkling course sugar came from a giveaway I won on The Heritage Cook.