Cookie Butter Lava Whole Wheat Banana Muffins
Recipe type: Breakfast, Brunch
Makes: 14 muffins
Healthy banana muffins with a surprise cookie butter filling.
  • 1 cup Cookie Butter (or speculoos spread of choice)
  • ½ cup powdered sugar
  • 1 cup mashed brown bananas (about 2 medium)
  • 3¾ ounces (1/2 cup) granulated sugar
  • 2 ounces (1/4 cup, packed) light brown sugar
  • 2 x-large egg whites
  • ½ teaspoon vanilla extract
  • 1 cup low fat buttermilk
  • 5½ ounces (1 cup) whole wheat flour
  • 1¾ ounces (1/3 cup) oat bran
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  1. Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners and set aside
  2. In a medium bowl, mix together cookie butter and powdered sugar
  3. Use a medium cookie dough (about 2 tablespoons) scoop to scoop a ball of cookie butter mixture into each cupcake liner
  4. In another medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
  5. In a large bowl, whisk together remaining ingredients (bananas through buttermilk)
  6. Stir in dry ingredients just until combined
  7. Use a large cookie dough scoop or ladle to evenly distribute batter into cups (over and around cookie butter filling)
  8. Bake 20-25 minutes or until a knife comes out clean from center
  9. 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
Recipe by Keep It Sweet Desserts at