Print

Peanut Butter Banana Muffins

Print Recipe

Moist and flavorful muffins combining ripe bananas and creamy peanut butter—perfect for breakfast or a snack.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar, brown sugar, and peanut butter until smooth.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Fold in mashed bananas, then alternately add the dry ingredients and milk, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
  6. Gently fold in optional chopped peanuts or chocolate chips, if using.
  7. Divide batter evenly among muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.
  • Do not overmix batter to keep muffins tender.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Nutrition

Keywords: peanut butter banana muffins, banana muffins, peanut butter muffins, breakfast muffins

Find it online: https://recipesfoodeasy.com/peanut-butter-banana-muffins/