A few days ago, I reached in the back of our refrigerator and immediately forgot what I was searching for. Why? Because my fingers touched the most disgusting object possible among the world of the once-edibles (and no, I’m not talking about celery): black bananas.
Keep in mind that my fingers didn’t just graze this pile of putrid unpleasantness … oh, no. I sightlessly grabbed those black bananas with all the strength my T-rex arms could muster. I think our neighbors in the next county could hear my screams, followed by: “PETER!” He’s still got a cold, so I’ll cut him some slack. This time.
I found a solution to my problem when my wonderful Greek friend Christa mentioned how much she loves bananas. I based this recipe off of my favorite banana crumb muffins, added spice for kick and included a surprise in the middle of each muffin.
That’s right! These muffins are filled with either strawberry jam, peanut butter, or hazelnut spread. Check out the results below.
I didn’t bake mine quite long enough, so the centers collapsed. Rest assured the taste did not suffer despite the saggy roof. Feel free to experiment with the centers. I plan to try chocolate kisses, Biscoff spread and candied bacon (yes, bacon) next.
Whole Grain Banana Spice Surprise Muffins
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Keywords: bake dessert breakfast snack cake
Ingredients (12 muffins)
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups white whole wheat flour
- 3/4 cup rolled oats
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup regular yogurt, unsweetened
- 2 very ripe large bananas, mashed
- Peanut butter
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin. In a large bowl or stand mixer, beat the softened butter for three minutes. Add sugars, allspice and cinnamon, and beat until fluffy, about five minutes.
Stir in eggs and vanilla extract. Add remaining ingredients and mix well. Using a large spoon, fill each muffin cup 1/3 full. Add one teaspoon of filling to each muffin cup, then add batter until each cup is 2/3 full.
Bake for 20 – 25 minutes, or until muffin tops are browned and completely set. Let cool in muffin tin for 5 minutes, and then turn onto wire rack to finish cooling. Frost if desired.
Q: What’s the worst thing you’ve found in your fridge?