Calling all peanut butter lovers! I’ve got a fun recipe for ya today that any kid (or kid at heart) in your life will love. While many muffins are packed with sugar, these are pretty healthy! This Fluffernutter muffin recipe was the brainchild of our youngest the other day. Last weekend, we were baking stuff to throw in the freezer to make the weekday lunch-packing process easier, and since we’re such a fan of muffins in this family, she had the idea to make one of her favorite sandwiches into a muffin. Yes, she’s brilliant, just in case you were wonderin’. So here ya go: the classic Fluffernutter sandwich…in muffin form.
Fluffernutter Muffins
1 c. all-purpose flour
1 c. whole wheat flour
1/2 c. sugar
1 tsp. salt
1 T. baking powder
1 c. creamy peanut butter
2 eggs
1 c. milk
1 T. vanilla extract
1/4 cup coconut oil
3/4 c. chunky peanut butter
3/4 c. marshmallow cream
Preheat the over to 375 degrees and line a muffin pan with paper or foil liners.
Combine the flours, salt, baking powder and sugar in a large bowl. Beat in the peanut butter.
Whisk together the eggs, milk, vanilla, and coconut oil, then add this to the peanut butter mixture. Mix to combine.
Fill each muffin cup about halfway with the muffin batter, then top with about 1/2 tsp. each of chunky peanut butter and marshmallow cream. Top with more muffin batter.
Bake for about 18 minutes. Many of your muffins will have marshmallow cream expand out of the top, but it will settle down again slightly when completely cooled.
These turned out so great! Because of the whole wheat flour and protein from the peanut butter, I feel pretty good about giving these to our kids in their lunches; but, because of the marshmallow filling, they feel like they’re getting a treat. I hope you love ’em!
Last but not least, if you want more lunch ideas, check out these recipes:
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