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.
Want more muffins? I’ve got ’em!