Hello, guys! My name is Pam, and I’ve offered to be a guest poster for Kalamitykelli while she’s taking some personal time. So, I’m here to help fill the next two weeks. This is one of my favorite blogs, and Kelli is one of the nicest people I’ve met here. She was one of my first followers, and has supported me since I started blogging.
I’m also a baking addict. My husband adores this addiction, but isn’t too fond of the internet one. I bake; he eats. Afterall, I am on a diet.
Two of his favorite things are banana bread and Reese’s Peanut Butter Cups. I saw a recipe the other day for banana bread with Reese’s mixed right in. It looked delicious, and I knew he would enjoy it. Instead of messing around with that recipe, I turned to one I knew worked, an eggless banana muffin recipe I had laying around, and pushed some Reese’s Miniatures into the centers.
Sounds delicious, doesn’t it? It is. Trust me. I know I just met most of you, but trust me anyway. These are amazing.
Reese’s Banana Muffins
3-4 Ripe Bananas
1/2 Cup Sugar
1/4 Cup Brown Sugar
1/3 Cup Butter
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cup Flour
15 Reese’s Miniatures
Preheat oven to 375F and line a muffin pan with papers. I got 15 muffins out of this recipe. You might get a few more or a few less. I never end up with the same as the recipe states.
Mash the bananans. Add butter, sugar, and brown sugar and mix well.
In a different bowl, mix the baking soda, baking powder, salt, and four.
Slowly add the dry ingredients into the wet, making sure to mix well between additions.
Fill the muffin tins 3/4 full.
Push one unwrapped Reese’s miniature into the center of each muffin.
Bake for 20-25 minutes, or until they’re golden and a toothpick inserted into the muffin comes out clean.
Let cool in pan for 5 minutes, then transfer to a cooling rack.
These are amazing when cooled, but even more amazing when still warm. So, eat them either way.
Yuuuuum. Seriously, though, go make these ASAP!!
Oh, and they’re also amazing without the Reese’s.