PB Ball Banana Cinnamon Chip Muffins

Yesterday I shared with you Banana Cinnamon Chip Muffins.  If you haven't baked with cinnamon chips before, I suggest you go out and get some.  They are so good, especially in this banana muffin recipe.  As I also mentioned, that's what I made with half of the recipe.  Today I am going to share with you what I did with the other half. 

When I was conjuring up a purpose for the cinnamon chips, banana muffins were the first thing that popped into my head.  But then I got to thinking - what if I added something more...something delicious...something like...a peanut butter ball? 

So today, part 2 of yesterday's Banana Cinnamon Chip Muffins, I present to you PB Ball Banana Cinnamon Chip Muffins.  The muffins alone deserve the spotlight, because they really are spectacular.  Add a peanut butter ball to the center, and they become something extraordinary. 

PB Ball Banana Cinnamon Chip Muffins
Yields 24 standard muffins

1 1/2 cup natural peanut butter (creamy or chunky)
1 cup powdered sugar

1 recipe Banana Cinnamon Chip Muffins

1. Preheat oven to 375 degrees.  Line 24 standard muffins cups with paper liners.  Set aside.
2. Beat peanut butter and powdered sugar together until blended. 
3. Roll peanut butter mixture into 24 evenly-sized balls and place in the paper-lined muffin cups.  
4. Make Banana Cinnamon Chip Muffins per the recipe.  Divide batter evenly among the muffin cups, covering the peanut butter ball. 
5. Bake for 12-15 minutes, or until muffin is set.  (You can do the toothpick test, obviously just don't test through the peanut butter ball).  Let muffins cool in the pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Picky Palate