It's the day after the Big Game.
It's a good day to give your body a rest from all that alcohol, greasy, and processed food.
It's a good day for a muffin.
Yeah, a muffin.
A really good muffin.
Not a 'Bung-me-up-or-turn-me-loose' bran muffin.
More like an 'I-want-a-something-different-and-interesting' kind of muffin.
Because they're awesome.
So do it.
For the entire galaxy.
That is all.
BANANA FLUFFERNUTTER MUFFINS
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup brown sugar, packed
½ cup granulated sugar
1 cup buttermilk
¼ cup unsalted butter, melted
2 large eggs, at room temperature
1 cup ripe mashed bananas (about 2 large bananas)
¾ cup peanut butter
1 cup marshmallow fluff
Coarse sanding sugar
Preheat oven to 350ºF. Line a jumbo 6-cup muffin tin OR a 12-cup standard muffin tin with tulip-style paper liners. These liners will hold double the amount than regular paper liners.
In a mixing bowl, whisk flour, baking soda, and salt together.
In a separate mixing bowl, using an electric mixer, beat together sugars, egg, buttermilk, melted butter, bananas, and peanut butter until completely incorporated.
Using a wooden spoon, gently add dry ingredients to wet ingredients and mix only until incorporated. Batter will be lumpy.
Fold in marshmallow fluff. You want marshmallow fluff to create a streaky effect, not disappear into batter, so take care not to over mix.
Using a large ice cream scoop, place 2 scoops into jumbo tin or tulip papers. Sprinkle with coarse sanding sugar or mini Marshmallows bits.
Bake for 25-30 minutes or until toothpick inserted in the middle of muffin comes out clean.
Remove from oven and allow to cool for several minutes before transferring to a wire rack to completely cool.
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