Banana Chocolate Muffins with Peanut Butter Filling

Banana Chocolate Muffins with Peanut Butter Filling



I loved to create a direction that one all of my popular ingredients - beverage, child butter and banana. The child butter filling is a precise assail to anyone disagreeable them.





Ingredients
  • 1-¼ cup All-purpose Flour
  • ½ cups Unsweetened Cocoa Powder
  • ½ teaspoons Fine Salt
  • 2 teaspoons Baking Soda
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 cup Mashed Bananas (about 3 Bananas)
  • ½ teaspoons Vanilla Extract
  • ½ cups Semisweet Chocolate Chips
  •  12 Tablespoons Peanut Butter



Preparation


  1. Preheat the oven to 350 degrees F.
  2. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a separate large bowl cream the butter and sugar together. Stir the eggs, mashed bananas and vanilla together in a large measuring cup. Gradually pour the banana mixture into the butter and sugar mixture until all ingredients are combined well.
  3. With a wooden spoon or rubber spatula, slowly stir the flour mixture into the liquid mixture until just incorporated. Fold in the chocolate chips.
  4. Line a 12 cup muffin pan with paper liners or grease the pan if not lining it. Pour enough muffin batter into each muffin cup until it covers the bottom. Then scoop a heaping tablespoon of peanut butter into each muffin cup. Pour the rest of the batter over the peanut butter dollops. Bake for 20-25 minutes or until a toothpick comes out clean without any batter on it. (Peanut butter will come out on the toothpick. That is OK as long as the batter is set.)


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