2 BUTTERFINGER® FUN-SIZE CANDY BARS, chopped for garnish
Instructions
Preheat oven to 350 degrees. Line a muffin tin with 12 muffin papers.
Whisk together flour baking powder, baking soda and salt in a medium bowl.
In a large bowl, stir together brown sugar, ½ cup peanut butter, melted butter, egg and mashed banana. Add dry ingredients and stir until just combined. Fold in chopped BUTTERFINGER®Candy Bars.
Bake 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Whisk together powdered sugar, milk and 3 Tablespoons peanut butter. Drizzle over cooled muffins and sprinkle on remaining chopped BUTTERFINGER® Candy Bars.
Store covered at room temperature for up to 3 days.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2015/10/butterfinger-banana-muffins/