Dinner

Peanut Butter Banana Muffins

Name: Peanut Butter Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups (190 g) all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¼ cup (50 g) granulated sugar; ¼ cup (50 g) brown sugar, packed; 2 large ripe bananas, mashed (about 1 cup); ½ cup (125 g) creamy peanut butter, room temperature; 2 large eggs; ⅓ cup (80 ml) milk (dairy or non-dairy); 1 tsp vanilla extract; Optional: ¼ cup chopped peanuts or chocolate chips

Bysarra August 6, 2025

Jump to Recipe

tender, moist muffin that marries the natural sweetness of ripe bananas with the rich, nutty flavor of peanut butter. These muffins are perfectly portioned for breakfast on the go or an afternoon snack that satisfies without being overly sweet.

Why You’ll Love This Recipe

This recipe delivers a delightful balance of flavors and textures. The mashed bananas ensure a moist crumb, while the peanut butter adds depth and protein. Quick to prepare and bake, these muffins require only one bowl and pantry-staple ingredients. Whether you’re batch-baking for the week ahead or seeking a wholesome treat, you’ll appreciate how simple ingredients transform into something special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
ripe bananas, mashed
creamy peanut butter
granulated sugar
milk
large egg
vanilla extract
chopped peanuts (optional)

Ingredient	Measurement
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	¼ teaspoon
Salt	¼ teaspoon
Ripe bananas, mashed	2 (about 1 cup)
Creamy peanut butter	½ cup
Granulated sugar	½ cup
Milk	¼ cup
Large egg	1
Vanilla extract	1 teaspoon
Chopped peanuts	¼ cup (optional)

Directions

Preheat your oven to 350 °F (177 °C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, combine the mashed bananas, peanut butter, sugar, milk, egg, and vanilla extract. Stir until smooth and evenly blended.
Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix. If desired, fold in the chopped peanuts.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Chocolate Chip: Fold ½ cup of semi-sweet chocolate chips into the batter for a chocolatey twist.
Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for added fiber and a nuttier taste.
Honey-Sweetened: Replace granulated sugar with an equal amount of honey; reduce the milk by 1 tablespoon to maintain the proper batter consistency.
Vegan: Use a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water), plant-based milk, and ensure the peanut butter contains no added dairy.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze in a sealed freezer bag for up to 2 months. To reheat, microwave a muffin for 10–15 seconds or warm in a preheated 300 °F (149 °C) oven for 5 minutes.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes. Natural peanut butter may separate, so stir it well before measuring. You may notice a slightly looser texture in the batter, but the muffins will still bake up beautifully.

Can I substitute whole wheat flour for all-purpose flour?

You can replace up to half of the all-purpose flour with whole wheat flour without significantly altering the texture. For 100 percent whole wheat, expect a denser muffin and consider adding an extra tablespoon of milk.

How do I ripen bananas quickly?

Place unpeeled bananas on a baking sheet and bake at 300 °F (149 °C) for 10–15 minutes or until the peels are uniformly black. Allow to cool before mashing.

Can I make these muffins gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture will be similar, though slightly crumblier.

Are there sugar-free alternatives?

You can use a granular sweetener such as erythritol in a 1:1 ratio. Keep in mind that some sugar substitutes may affect moisture and browning.

Can I add mix-ins like nuts or dried fruit?

Absolutely. Fold in up to ½ cup of mix-ins such as chopped walnuts, dried cranberries, or dark chocolate chunks at the end of mixing.

What causes muffins to be dense?

Overmixing the batter develops gluten, leading to a tight crumb. Stop mixing as soon as the dry ingredients are incorporated.

Can I freeze the batter?

It’s best to freeze fully baked muffins. Unbaked batter may not rise properly after freezing.

How should I reheat refrigerated muffins?

Microwave for 10–15 seconds or warm in a 300 °F (149 °C) oven for about 5 minutes to restore softness.

Can I bake this batter as a loaf?

Yes. Transfer the batter to a greased 9×5-inch loaf pan and bake at 350 °F (177 °C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Conclusion

These peanut butter banana muffins strike the perfect balance between convenience and flavor. With minimal prep, familiar ingredients, and versatile variations, they cater to busy mornings, after-school snacks, or a simple homemade treat. Enjoy them fresh from the oven or store for later indulgence—either way, they are sure to become a favorite in your baking repertoire

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