Best Muffin Ever

42 Comments

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!

42 Comments

  7. annie

    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!

    Reply

  11. Lehua

    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?!!

    Reply

  12. Jenifer

    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?

    Reply

  13. cameron

    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!

    Reply

  14. 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.

    Reply

    • 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!

      Reply

  26. Maddie Mahon

    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.

    Reply

  28. Alison

    I just finished making and eating these (not all of them, just one!) 😉 and they are AMAZING! My batter was a lot drier than yours so I added a splash of milk. Still drier but I just went with it. I sorta under-baked them because I was scared that my drier batter would, well, dry out faster. But still so delicious! I think they’re starting to settle as I let them cool a littler more so that’s good.

    Reply

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