Butterscotch, Banana and PB Muffins

 

Butterscotch, Banana and PB Muffins

Prep: 10 minutes    Baking Time: 15-18 minutes    Serves: 15 muffins

    I needed a way to use up some over-ripe bananas, and was on the hunt for a recipe that didn't make a mushy muffin. Banana muffins typically don't have a ton of texture, and can get pretty soggy after the first day or so. This is a dense muffin recipe packed with peanut butter flavor and the butterscotch chips add a welcome sweetness and crunch. It's a nice change of pace from a typical banana muffin! The peanut butter loving boys at my house were in HEAVEN! If you don't have butterscotch chips on hand you could certainly substitute semi-sweet chocolate chips, or even white chocolate chips would be yummy. I enjoyed one as an afternoon snack with a La Croix - delightful! 

Ingredients: 

• 1/4 cup butter, melted 
• 3/4 cup granulated sugar 
• 1 egg 
• 2 ripe banans
• 1 tsp vanilla extract 
• 1 cup smooth peanut butter 
• 2 cups flour 
• 1 tsp salt
• 1 tsp baking soda 
• 3/4 cup butterscotch chips

Directions:

1. Pre-heat your oven to 350 degrees. 
2. In the bowl of a mixer fitted with the paddle attachment, mix the butter and sugar until creamy. 
3. Beat in the egg, vanilla extract, bananas and peanut butter until smooth. 
4. Mix in the flour, salt and baking soda until almost combined - then add in the butterscotch chips. Stir until evenly distributed. 
5. Using a cookie scoop, place a large scoop in each cupcake liner. Bake until brown around the edges and a toothpick inserted in the middle comes out clean.