Peanut Butter Stuffed Peanut Butter and Banana Muffins

For the Batter

• 1 large, very ripe banana
• 2 eggs
• 0.5 c milk of choice
• 5 tbsp peanut butter
• 4 tbsp honey
• 2.25 c. whole rolled oats
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 c chocolate chips

For Stuffing and Topping

• 6 tbsp non-runny peanut butter
• Additional small handful of chocolate chips
• Flaky sea salt

1. Preheat the oven to 350 and place muffin liners in a 12-hole muffin pan.
2. Measure the wet ingredients into a blender; putting the wet ingredients in first prevents the dry ingredients from clumping below the blades. Then, measure in the dry ingredients EXCEPT for the chocolate chips.
3. Blend everything until you have a smooth, thick batter. If you have a high-power blender, this should only take a minute.
4. Add the chocolate chips to the batter and pulse a few times, enough to break up the chocolate a bit but still leave coherent pieces.
5. Put about 2 tbsp of batter into the bottom of each muffin liner, and tap the pan gently on the countertop to help the batter form an even layer.
6. Place a dollop of peanut butter in the center of each muffin. It's tempting to want to use a whole tablespoon worth, but use a bit of restraint and stay with about half a tablespoon. This will make sure your muffin still bakes and stays together.
7. Using a damp finger, push the dollop of peanut butter down slightly so that it becomes surrounded by batter (but don't push it down all the way to the muffin liner, since you don't want it to leak out the bottom).
8. Take the rest of the muffin batter and evenly divide it among the muffins. Gently help this final bit of batter to fully cover the peanut butter center.
9. Top each muffin with a few additional chocolate chips and a generous sprinkle of flaky sea salt.
10. Bake ~25 minutes. It's a bit tricky to tell when these are done, since the peanut butter interior stays soft. You should see very subtle browning around the edges.