Muffin tops are so 1997…today it’s all about filled muffins…
Not convinced yet?
How about now?
Yeah, I thought so. 
This is my second batch of these since Friday! A second batch was necessary because
a. I wasn’t thrilled with Friday’s results
b. I didn’t follow a recipe, measure, or write it down so I couldn’t share the details with you
But this morning I measured, tweeked, and am thrilled with the results so here goes
PBfull Banana Bran Muffins
Makes 6 breakfast muffins or 12 snack muffins
Preheat oven to 350* F
The Dry
- 1 cup whole wheat flour
- 1/4 cup oats
- 1/4 cup oat bran
- 2 T whole flax seeds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1/4 tsp cinnamon
The Wet
In a food processor mix
- 2 super ripe bananas
- 1/2 cup plain fat free yogurt
- 1 egg
Pour wet into dry
Mix well. Batter should be very wet.
Now comes the best part.
Into the food processor goes
- 1 very ripe banana
- 1/3 cup salted peanut butter
- 1 tsp vanilla
This would make the most AMAZING (vegan and sugar-free!) frosting for cupcakes. It would be SUPBURB on top of oatmeal. Who am I kidding, it even made my finger taste pretty damn good!
Butter and flour 6 muffin cups
Step 1: Scoop just under a fourth of a cup of batter into each cup.
Step 2: Blob a heaping tablespoon of the pb-banana filling into the center of each cup of batter.
Step 3: Top with another scant 1/4 cup of batter.
The top two are in step 2 and the bottom two step 3.
Top each muffin with a tiny pinch of organic brown sugar.
Set muffin tin on the top rack of oven and bake for 15 minutes.
Leave muffins in tin for 5-10 minutes before removing and setting on wire rack to finish cooling.
I think one of the tricks to low-fat muffin baking (no added fat in the batter!) is to make sure not to overcook them. These might seem a little doughy when they come out but by the time they cool they should be perfect.
Perfectly DELICIOUS!!!!
These muffins are 100% whole grain, low-fat, high fiber, fruit-sweetened goodness. Don’t expect sweet and light, these babies are dense and not overly sweet.
Each muffin has about 230 calories, perfect for breakfast if paired with fruit and/or yogurt. If you prefer more of a snack size, you could stretch the batter and filling out for 12 muffins. For smaller/more muffins just put about 2 tablespoons of batter on bottom, 2 teaspoons of filling, cover with another 2 tablespoons of batter, more or less.
They could easily be made vegan by using non-dairy milk or apple sauce in place of the yogurt, a flax egg, and paper liners for the muffin tin. If you try it let me know!
Next up: PB&J muffins!
And then I whipped up some coconut butter truffles. You know, since the food processor was already set up and all. 
Plain and Cocoa-Lavender Salt.
Happy muffin-ing!
Now I’m just waiting on my bananas to ripen…. I just bought a new bunch yesterday… gah!
~
The market by the clinic always sells brown bananas for $.29 a pound!
I will *try* to save you one of these, they blow the other ones out of the water.
making these ASAP!
Those look so good! And so low in sugar. I’ll have to make them soon : )
Those look absolutely divine!
OHMYGOSH GIRL!!! I can’t wait to try these! I love how there is no sugar in them!!! I am Favoriting this page so I can try them out!
Hi the muffins look fabulous, will have to try them!
Also wondering if you would share how to make the coconut butter
truffles? I didn’t see it anywhere else on your site?
Thanks so much!
I will write about them today, thanks for asking.
I will be making a vegan version of these as soon as my bananas ripen sufficiently! Thanks for sharing these little beauties.
Let me know how they turn out!
I was convinced by the first picture!
Those coconut truffles look insane…do you have a recipe posted?
I was hoping you’d ask
. I will post today.
These look amazing! I can’t wait to try them…and I just happen to have some bananas that need to be used ASAP. I think I’m going to try mini muffins for snacking!
Faith! My kids and I read this blog together today and we are so stoked to make the PB Full Banana Bran Muffins!
But then the kids saw at the very end your picture of the Coconut Butter Truffles, and they are salivating all over my computer! Any chance you’d share that recipe?!!
I will happily share the (sugar-free!) truffle recipe, stay posted!
I’ve seen the lavendar salt thing a couple of times (both here and on Kath’s). It sounds so yummy… how do you make it?
Great clip! I’m going to try to make these GF. Good luck with the clinic! My brother is a chiro and just starting his business as well- I wish you all the best!
Thanks and best wishes to your brother too! Where is his practice?
He’s in the Bay Area- too far for me to get regular adjustments
He has, however, completely convinced me about the benefits of being regularly adjusted. I’m all about spreading the word!
I made these today using a flax egg and they were amazing! Thank you so much for posting this recipe. The only difference I noticed was that mine took longer to cook (closer to 20 minutes), but no complaints here. My boyfriend and I were both hooked on the first bite.
Yay! You’re so welcome!
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that looks so appetizing. gotta make them asap!
I’ve been making those truffles for a while now, as well as in the form of butter and I love the Carob/raw almond/coconut combo! It is SOOO good!
Janine
That does sound incredible! I will definitely be trying this combo!
I don’t have a food processor. Would a blender work just the same?
Try it and let me know! I think it would get the job done but it might end up a little coarse.
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I finally made a vegan version of these and they turned out SO well! (You can see the details on my post, if you want: http://healthyincandyland.com/?p=1191
Thanks for such a great recipe!
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I made these muffins today, and they were fabulous!! The filling is simply amazing. Thank you so much for sharing this awesome recipe!
Yay! Thanks for letting me know you liked them. I am dreaming of using the filling as a cupcake frosting I just haven’t found the right time.
How many calories do you think these muffins are?
I calculated 230. I made them pretty big, you could easily make small ones if you wanted a more snack-sized muffin. I’ve been jonesing for these but I keep forgetting to buy bananas!
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These muffins were absolutely DECLICIOUS! They were quick and easy to make. My sister and I just made them and we ended up eating all of them…we just couldn’t resist!! (well our mom ate two..) They are verrrry moist and flavorful…best healthy muffins we’ve made yet!! We used spelt flour because we didn’t have bran flour and they turned out fine. Also, we added some milk to the batter. We also sprinlked the tops with cinnamon and oats. Thanks for sharing and creating such a great recipe!! I can’t wait to share your recipe with our friends.
YAY! So glad you loved them! And I love that you adapted them a little because I never follow a recipe exactly either. Thanks for sharing!
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