Elvis Muffins
Indulge in the irresistible fusion of sweet, savory, and nostalgic flavors with these Elvis Muffins—an unforgettable tribute to The King’s iconic peanut butter, banana, and bacon combination. Perfectly moist and fluffy, these muffins feature ripe bananas, creamy peanut butter, and a hint of vanilla for a rich, comforting base, while the crumbled bacon adds a smoky, salty twist. For extra decadence, toss in a handful of optional mini chocolate chips to satisfy your sweet tooth. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or an indulgent snack. Whether served warm or at room temperature, Elvis Muffins are sure to steal the spotlight and have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 medium, mashed ripe bananas
- 0.5 cups creamy peanut butter
- 0.25 cups unsalted butter, melted
- 1 unit large egg
- 0.5 cups milk
- 1 teaspoons vanilla extract
- 0.5 cups cooked bacon, crumbled
- 0.25 cups mini chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium mixing bowl, mash the bananas until smooth. Add the peanut butter, melted butter, egg, milk, and vanilla extract. Stir until all wet ingredients are fully blended.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the crumbled bacon and mini chocolate chips, if using, to evenly distribute them throughout the batter.
Spoon the batter evenly into the 12 muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 279.0 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 383 mg | 29% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4658 mg | 99% | |
*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.
