How to Make Fluffernutter Muffins with Marshmallow Buttercream

A few weeks ago, I bought a few jars of marshmallow creme so I could make edible slime with my kids. That was a huge hit, but I ended up buying too many jars. Since I had the marshmallow creme on hand, I decided to seek out a recipe so I could use it. That’s why I decided to create these peanut butter banana bread fluffernutter muffins.

It is a great combination of peanut butter, banana, and marshmallow. The muffins themselves are not very sweet, so the marshmallow buttercream in the middle adds the perfect amount of sweetness. It is a great balance between the savory cake and the sweet filling.

Looking for other muffin recipes? I adore these Nutella banana bread muffins and these double chocolate banana bread mini muffins are also so yummy~

Peanut Butter Banana Bread Fluffernutter Muffins



1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large banana, mashed
1/3 cup creamy peanut butter
1/3 cup packed brown sugar
1/4 cup oil
1/2 teaspoon vanilla extract
1 large egg
1/2 cup milk

Marshmallow Butter Cream:

1 jar (7-oz)marshmallow creme 
1 cup butter, softened
1/2 teaspoon vanilla
1 tablespoon milk (I used almond milk)
2 cups powdered sugar


To make the muffins: 

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cooking spray or muffin liners.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, brown sugar and oil until creamy – about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk. Divide the batter to fill 12 muffin tins.

Bake 20-22 minutes or until light golden brown and risen. Cool 5 minutes before transferring to wire racks to cool.

Makes 12 muffins

To make the buttercream: 

In a large bowl, beat marshmallow creme, softened butter, vanilla, and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.

To fill the muffins:

I used a small cookie cutter I have to create holes in the bottom of the cupcakes and then I filled them with buttercream using a spoon. If you have a piping tip and bag, you could fill them that way. You could also just use a knife to cut out a section of the inside of the cake. I found using these mini cookie cutters the best option. After filling with buttercream, I then cut the piece of cake I’d removed in half and then pushed it back into the whole. 


Stacey Freeman: I am a Style Maven, Mommy, Educator, and Traveler.