Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 ripe bananas (mashed with a fork)
  • 1 egg
  • 6 tablespoons butter (melted and cooled)
  • 1/4 cup milk
  • 3/4 cup dark chocolate chunks
  • 1/2 cup cookie butter spread

Instruction

  • Preheat oven to 425 degrees. Place paper liners into a 12-cup muffin pan and set aside.
  • In a large bowl, whisk together the flour, baking powder, salt and sugars.
  • In a separate bowl, stir together the mashed banana, egg, melted butter, and milk until smooth. Make a well in the dry ingredients and pour in the wet mixture. Stir just until moistened — do not over mix or the muffins will get tough. 
  • Gently fold in the chocolate chunks. Evenly divide the batter among the muffin cups. Drop about 1 teaspoon of cookie butter on top of each muffin batter in the cups.
  • Using a toothpick or sharp knife, gently swirl the cookie butter into the batter. The cookie butter will be thick, so be careful about the muffin liners pulling away from the sides.
  • Bake muffins at 425 degrees for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool on a wire rack for 5 minutes before removing from the pan.