Stuffed Banana Bread Muffins



  • 1.67 cup all-purpose flour
  • 0.67 cup walnut, toasted and chopped (optional)
  • semi-sweet chocolate chip (optional)
  • 1 tsp vanilla extract
  • 2 Tbsp non-fat Greek yogurt
  • 3.5 very ripe banana, mashed
  • 0.5 cup vegetable oil or canola oil
  • 2 egg
  • 1.125 cup sugar
  • 0.5 tsp salt
  • 0.25 tsp ground cinnamon
  • 1 tsp baking soda
  • reduced-fat peanut butter (optional)


  1. Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren't using liners, these like to stick.}
  2. Beat together sugar and eggs until very pale and thick, about 3-4 minutes. Slowly pour in oil to combine, then add bananas, yogurt and vanilla extract and continue to mix until everything is well incorporated.
  3. Combine flour, baking soda, cinnamon and salt in a small bowl.
  4. Sprinkle the flour mixture into the banana mixture a bit at a time, mixing until just moistened. {Don't overdo it or you'll get gummy, dense banana bread.} The batter will seem pretty liquidy, but that's ok. Note: If you'd like to use walnuts in your muffins, this would be the time to add them in and mix by hand so the mixer doesn't break them up too much.
  5. Using an ice cream scoop, spoon batter into muffin tins until 2/3 of the way full. Spoon about a teaspoon or so of peanut butter onto the tops of the muffins and push down just a tiny bit with your finger. {It'll sink as it bakes.} Sprinkle tops of muffins with chocolate chips if desired.
  6. Bake for about 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. {Don't forget, there's molten peanut butter in there so you'll have some stickiness, but you should be able to tell whether it's batter or peanut butter.}
  7. Let cool for about 5 minutes in the tins, and then use a small paring knife to loosen from the tins and help you pull out the muffins. Cool on a wire baking rack.

*You can make this as a loaf, too. Pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour, until the top is golden brown, testing with a skewer to ensure that the center is cooked through.

Makes about standard 20 muffins, or 1 loaf.

Adapted from Flour Bakery's recipe via Food Network

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