Anytime I can work the flavor of a peanut butter cup into a meal I become a culinary hero in my house. Here is one of the household morning favorites, all the flavor and heartiness of a banana muffin with a bit of added pizazz!
Full time 1 hour (includes cooling time)
Makes 12 jumbo muffins
3-4 bananas, the riper the better
10 oz Reese peanut butter cup minis, refrigerated not frozen.
3 cups all-purpose flour
1 cup plain yogurt
1 cup brown sugar
1/4 cup vegetable oil
2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 350' and line 12 jumbo muffin cups with liner.
In a large mixing bowl mash bananas.
Add in eggs, brown sugar, and oil.
Add in yogurt.
Add in baking soda, cinnamon, vanilla, nutmeg, and salt.
Add in all but 2 tbsp of flour.
Pour remaining flour into a zip bag with peanut butter cups or just use the bag they are in. Shake well to fully coat the cold cups. This will prevent them from sinking during baking.
Fold into batter.
Divide evenly into the muffin cups.
Bake 25-35 minutes or until center tests done.
Allow to cool on wire rack for 15 minutes before serving. Cheers!