I think I looked at about fifty different banana muffin and bread variations before finally deciding to make these muffins. My objective was to make something healthy but special. I didn’t want plain old banana bread and I sure didn’t want something that was boring and dry.
Luckly, I had bookmarked Jenny’s recipe for these banana muffins a few months ago. And since I wanted Matt to be able to enjoy the treat as well, I obviously had to trade out the peanut butter for something my husband wouldn’t make a face at.
Considering I’ve had an open jar of Cookie Butter forever, it was the perfect solution. The molten center full of oozing speculoos spread is the perfect surprise when you break open the otherwise wholesome banana muffin. The muffins are actually low in fat and have the perfect balance of healthy enough for breakfast but good enough for dessert. You know how I love that.
Oh, and considering I practically inhaled one when I went to just taste a sample, you know they are good.
Cookie Butter Lava Whole Wheat Banana Muffins
Makes 14 muffins
1 cup Cookie Butter (or speculoos spread of choice)
1/2 cup powdered sugar
1 cup mashed brown bananas (about 2 medium)
3 3/4 ounces (1/2 cup) granulated sugar
2 ounces (1/4 cup, packed) light brown sugar
2 x-large egg whites
1/2 teaspoon vanilla extract
1 cup low fat buttermilk
5 1/2 ounces (1 cup) whole wheat flour
1 3/4 ounces (1/3 cup) oat bran
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners and set aside
In a medium bowl, mix together cookie butter and powdered sugar
Use a medium cookie dough (about 2 tablespoons) scoop to scoop a ball of cookie butter mixture into each cupcake liner
In another medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
In a large bowl, whisk together remaining ingredients (bananas through buttermilk)
Stir in dry ingredients just until combined
Use a large cookie dough scoop or ladle to evenly distribute batter into cups (over and around cookie butter filling)
Bake 20-25 minutes or until a knife comes out clean from center
Note: These muffins are best when they are still warm from the oven but are still good covered at room temperature for up to two days after baking. To get the full lava effect, microwave the room temperature muffins for about 7 seconds each.
Significantly adapted from Picky Palate