Breakfast Muffins Ala Elvis
Start your morning with a flavor-packed treat inspired by the King himself—Breakfast Muffins Ala Elvis! These tender, bakery-style muffins combine creamy peanut butter, ripe mashed bananas, and the irresistible crunch of crumbled bacon for a sweet-and-savory delight that's impossible to resist. With just 15 minutes of prep time, this quick and easy recipe delivers moist, golden muffins that are perfect for busy mornings or weekend brunch. Top them with chopped peanuts for a satisfying crunch, and enjoy them fresh or make ahead for a grab-and-go breakfast option. These Elvis-inspired muffins are a crowd-pleasing nod to classic comfort food, blending sweet, salty, and nutty flavors in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Creamy peanut butter
- 1 cup Ripe bananas, mashed (about 2 large bananas)
- 2 Large eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 0.5 cup Cooked and crumbled bacon
- 0.25 cup Optional: chopped peanuts for topping
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
In a separate medium bowl, melt the butter and allow it to cool slightly. Then add the peanut butter, mashed bananas, eggs, milk, and vanilla extract. Whisk until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix as this can lead to dense muffins.
Fold in the cooked and crumbled bacon until it is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle the tops of the muffins with chopped peanuts for added crunch.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
