Banana Muffins with Peanut Butter Filling

Okay, old bananas may not look the best but what's underneath that ugly, black banana peel is just what you need for this recipe.  As bananas age they convert the majority of their starch into simple sugars, which is why older bananas tend to taste sweeter than their prettier, unblemished brothers. When they reach this point they are perfect for muffins and quick breads. 

And what's better with bananas than peanut butter?  Well, maybe some rum, crushed ice and a blender, but that's another blog post. 

Banana Muffins with Peanut Butter Filling

Peanut Butter Filling:
1/4 cup peanut butter
2 tablespoons sugar
2 tablespoons flour
1 large egg

Banana Muffins:
1 cup (5 oz.) all-purpose flour
1/4 cup (2 oz.) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup mashed very ripe banana
1/3 cup vanilla almond milk
1 large egg
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup chopped honey roasted peanuts

Preheat oven to 350ºF. Spray a 6-cup popover pan with vegetable baking spray with flour or line a 6-cup muffin pan with paper muffin cups. 

Prepare peanut butter filling:

In a small bowl, stir together peanut butter filling ingredients just until combined and set aside. 

Prepare muffin batter:

Never throw away a black banana! Got a black banana but don't have time to mix up a batch? Toss it in the freezer! You don't need to peel it or wrap it in plastic, just toss it in whole and let it freeze. When you do have time, let it thaw, unpeeled, and then proceed with the recipe. The banana may have turned to liquid but don't worry, it's still good to use.

In a large bowl, whisk together flour and next
3 ingredients.  In another bowl, whisk together banana and next 4 ingredients.  Add to dry ingredients and gently fold until combined. Place 2 tablespoons of batter in each muffin cup; divide half of the peanut butter mixture between cups and top with remaining muffin batter. Top evenly with remaining peanut butter mixture and sprinkle with chopped peanuts.

Bake 25 to 30 minutes or until golden brown and a wooden pick inserted in center comes out fairly clean.  Let rest 10 minutes on a wire cooling rack before removing from pan.