Fluffernutter Muffins

Fluffernutter Muffins 

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large banana, mashed
1/3 cup creamy peanut butter
1/3 cup packed brown sugar
1/4 cup oil
1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk
12 teaspoons marshmallow cream
1 ounce white chocolate, finely chopped (optional)

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, brown sugar and oil until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk.

Divide 1/3 of the batter into muffin cup bottoms. Place a teaspoon of marshmallow cream into each center and top with remaining muffin batter. Evenly sprinkle white chocolate on tops.

Bake 20-22 minutes or until light golden brown and risen. Cool 5 minutes before transferring to wire racks to cool.

Makes 12 muffins