Peanut Butter~Banana~Marshmallow Muffins

...Or, simply, the Elvis Muffin!   My sister was actually a big fan of Elvis, I'm more a Beatles fanatic, but when I came across this peanut butter powder at Costco yesterday, I thought of Elvis, go figure.  I knew he was a peanut butter & banana & Fluff fan, so creating this muffin had to be in honor of him.

This PB2 is a powdered peanut butter that can be used in various recipes; especially smoothies or mousse, and can, of course be reconstituted into the spreadable version.  Since I had, once again, leftover bananas (hubby was traveling) I decided to make up a muffin and see if the flavor was actually true.

Peanut Butter~Banana~Marshmallow Muffins
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/4 cups granulated sugar
3 large eggs
1/2 cup + 3T PB2 (powdered peanut butter)
1 tsp. Vanilla extract
4 medium bananas, peeled and smashed with a fork
1/2 cup sour cream
2 1/2 cups KAF All-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

30 miniature marshmallows or 16 regular size

Preheat oven to 375F-degrees and line a muffin pan with liners or use aluminum cups that are lightly sprayed with a baking spray.

In a bowl of a stand mixer, mix the melted butter and sugar together.  Add the next four ingredients and mix well. Remove the bowl from the stand. In a separate bowl, whisk the dry ingredients and add to the batter, stirring until incorporated with a rubber spatula.  Finally, add the sour cream and stir to combine.

Use a #20 scoop and add one scoop to each cup or muffin wells.  Add two miniature marshmallows or a quarter piece from a regular size marshmallow.

Cover with one more scoop of batter.  Bake in preheated oven for 5 minutes, then, lower the temperature to 325F-degrees and bake 17-20 minutes more.  Press on top of the muffin to feel if it's done.  Let cool slightly, then dust with a little confectioners' sugar and serve.

Well, "I'm all Shook Up" how good these were--Enjoy!