Have you baked with peanut butter very much? I haven’t, and turns out it’s not that easy. In my recent experience, it can make baked goods really dry, which doesn’t make sense to me since it’s so high in oil. My first attempt at these muffins was peanut butter banana muffins with the peanut butter mixed in, and they were seriously lacking in the moisture department. Matt said he was afraid to swallow each bite because he was afraid he might choke.
My youngest, however, loved the original muffins and ate three in one sitting! We all agreed that they tasted good but were just too dry. Because I’m a quitter, instead of working harder to perfect the original recipe, I decided to try something a little different. I already have a moist banana muffin recipe I like, so I got the idea to stuff that one with PB&J instead of stirring the peanut butter in. Here’s how:
I loved the result, and I think you will too! The peanut butter is still as sticky as peanut butter ever is, so you’ll definitely want a glass of milk nearby.
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- 3 ripe bananas mashed
- 1/4 cup vegetable oil
- 1 egg
- 2 tablespoons milk
- 1/2 cup sugar
- 1 1/2 cup baking mix (like Bisquick or Jiffy)
- 1/2 cup quick oats
- 1/2 cup creamy peanut butter
- 1/2 cup jelly
Ingredients
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- Preheat oven to 400 degrees F. Spray ten cups of a muffin tin with cooking spray.
- Stir together mashed bananas, oil, egg, milk, and sugar. Stir in baking mix and oats just until combined. Scoop muffin dough evenly into prepared ten muffin cups.
- Use the backside of a round tablespoon measuring spoon to make an indentation in the top of each muffin. Spoon about a teaspoon of peanut butter and a teaspoon of jelly into the center of each muffin.
- Bake in preheated oven for 15 minutes or until top edges are brown. Allow to cool in pan for a few minutes, and then carefully lift each muffin onto a cooling rack. (Don't dump the muffins out or the tops will get messed up.) Filling will be hot, so allow to cool to a safe temperature before serving.
Want more muffins? I’ve got ’em!
Hi Andi!
Love the way these muffiins look, and they sound delicious! Also really enjoyed your summer recipe collection. Doing some muffin and summer recipe pinning around here. :)
I appreciate all your hard work to bring these awesome recipes to us.
Thank you so much, Debbie! I’m happy you liked these posts :)
Hmm. I wonder why your muffins came out dry? I have a peanut butter muffin recipe that is a favorite with my family. It’s a variation of the basic muffin recipe in the Betty Crocker cookbook I have. (This is the recipe I use-I use all whole wheat flour in my baking-
http://www.bettycrocker.com/recipes/peanut-butter-and-jelly-muffins/0d73294d-2d88-4c70-8735-f504dcaecc1d)
Oh, I’m sure it was just my muffins that turned out bad and not all peanut butter muffins! I’ll try this version next time. You can never go wrong with Betty! Thanks, Kathy :)
These muffins look great, Andi! I love peanut butter. . . and the thought of sticking it in a muffin. . .well, I’m in. Love the video, too!
Thanks so much, Sara! That is the shakiest video ever because I took it kind of impulsively with my phone. I need to take the time to set up my tripod next time!
These would be a hit with any household that has children!
Yes, for sure! Thanks, Roxana :)
I love these so much! The best part of peanut butter is the texture but it gets lots most of the time in baked goods. This totally solves that problem for me!
Thanks, Amanda!
mmm.. these look amazing! And why is it so hard to bake with peanut butter?? I’ve wondered that before! The video really helped too.. you rock lady!
I don’t get it. I made a marbled pound cake with peanut butter years ago, and it was really dry. I thought I just messed something else up, but I think there is some trick I don’t know to get the texture right if you add peanut butter. Thank you, Kelley!
These muffins sound delicious, love the idea of stuffing them with PB&J!
Thanks so much, Stacey!
I bet these do make a great kid’s snack! And they disappear quick!
Thanks, Deb!