Peanut Butter Banana Muffins

I created these muffins for a healthy (and preschooler friendly) snack the other day; I wanted them to be an alternative to banana bread.  My family loves banana bread; I love peanut butter toast with banana sliced on top.  These muffins are a happy hybrid of the two. They incorporate three whole bananas, a bunch of creamy peanut butter, and are made with half whole wheat flour. Yum!

I threw in a handful of cacao nibs for some crunch.  The nibs are totally optional, and they didn’t add a ton of flavor.  You could even use crunchy peanut butter instead, if you want crunch but don’t have cacao nibs on hand.  Chocolate chips would be pretty great too. I bet if I’d added chocolate chips Dulcie would have been fighting me for the leftover muffins!

These definitely walk the line between health food and a treat, which I’m a huge fan of in my muffin making. Like these muffins, for example. And as far as I can tell, all kids are big fans of both peanut butter and banana.  

Peanut Butter Banana Muffins with Cacao Nibs

• 3 ripe bananas, mashed
• 1/2 cup brown sugar
• 1/4 cup honey
• 3/4 cup peanut butter
• 2 eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cacao nibs

Preheat oven to 400 F.
Combine the bananas, sugar, honey, peanut butter, eggs, vegetable oil and vanilla extract in a food processor and process until smooth.  You could also use a mixer or a wooden spoon plus a strong arm; I’ve just gotten in the habit of combining all the wet ingredients for muffins using the food processor.  It makes quick work of the bananas!
Combine the flours, baking soda, salt, and cacao nibs in a large bowl.  Pour the wet mixture over the dry and stir to combine.
Spoon into a prepared muffin tin (I used papers), then bake at 400 for 16-18 minutes.

Peanut Butter-Filled Chocolate Cupcakes

If I were forced to choose, I would say that my very favorite flavor combination is that of chocolate and peanut butter. I have a good friend whom I nearly had to cut ties with when I discovered that while she likes chocolate and peanut butter, she does not like them together. This boggles my mind. Boggles, I tell you! I'm sure there are more of you out there -- probably closing out of your browser tab as you read this -- but for the rest of you, I hope that you love this chocolate cupcake, filled and topped with creamy peanut butter. I sure do!

I made these sweet little lovelies for my husband's birthday, and they were a great success. Perfectly chocolatey cupcakes, not too light and not too dark, with a heavenly core of peanut butter goodness. The icing has great peanut butter flavor and isn't too light and fluffy (I want a little more substance).

I even had to chance to experiment with my icing kit which I am pretty wretched at using. (I did not include my first disastrous attempts, but I probably should have just for the yuks.) But really, all you need is a butter knife and you can just slather that icing right on the top. No need for frills. On that note, don't be intimidated by the lengthy recipe below. There are a few steps, but it really isn't very difficult or time consuming (if it was, I wouldn't bother with it myself.)

Peanut Butter-Filled Chocolate Cupcakes

adapted from Annie's Eats and Ina Garten


Makes 24 cupcakes.

Ingredients:


For the filling:


• 1 cup confectioners’ sugar

• 3/4 cup creamy peanut butter
• 
4 tbsp. unsalted butter, at room temperature

• 1/2 tsp. vanilla extract

For the cake:


• 1 2/3 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 tsp. baking soda
• 1/2 tsp. salt

• 1 cup sour cream

• 2 tbsp. milk

• 1 tsp. vanilla extract

• 8 tbsp. unsalted butter, at room temperature

• 1 1/2 cups sugar
• 
2 large eggs

For the peanut butter icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Preheat oven to 350 F. Line two muffin tins with 12 cupcake liners.


To make the filling: Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter: Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment (I used a hand mixer), combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. When the cupcakes are completely cool, top with peanut butter icing.

To make the peanut butter icing:
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (again, I used a hand mixer). Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.