peanut butter banana muffin recipe

Written ByJenny Smyth Posted on
peanut butter banana muffin recipe
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The Best peanut butter banana muffin recipe

I’ve been making this peanut butter banana muffin recipe for years, and it’s a staple in our household. My kids love helping me mix the batter, and they can’t get enough of the tasty muffins that come out of the oven.

The combination of creamy peanut butter and ripe bananas is a match made in heaven, and it’s a perfect treat for any occasion. Whether we’re having a family gathering or just need a quick breakfast on-the-go, these muffins are always a hit.

I’ve experimented with different types of milk and flours to get the perfect texture, but the original recipe is still my favorite. The key to making these muffins is using high-quality ingredients and not overmixing the batter – that’s why I always recommend using natural peanut butter with no added oils or sugars.

The result is a moist and flavorful muffin that’s perfect for snacking or as a side dish for breakfast or brunch.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

4.7 from 1071 votes

Moist and tender muffins made with ripe bananas and creamy peanut butter. These muffins are perfect for breakfast or a snack, with a rich nutty flavor and natural sweetness.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup milk

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a 12-cup muffin tin with paper liners or lightly grease each cup.
3In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
Set aside.
4In a large bowl, beat the peanut butter and softened butter with an electric mixer on medium speed until smooth and creamy.
5Add the sugar and beat until light and fluffy, about 2 minutes.
6Beat in the egg and vanilla extract until fully incorporated.
7Add the mashed bananas and mix on low speed until combined; the mixture may look slightly curdled.
8Add half of the flour mixture to the wet ingredients and mix on low speed just until combined.
9Add the milk and mix briefly, then add the remaining flour mixture and mix until no streaks of flour remain.
10Do not overmix.
11Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
12Bake for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
13Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
14Serve warm or at room temperature.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 20g🥩Protein: 7g

📝Notes

For extra flavor, fold in 1/2 cup of chocolate chips or chopped peanuts before baking. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Watch Video Of How Peanut Butter Banana Muffins Works

This peanut butter banana muffin recipe is always a good idea for any occasion – whether it’s a family gathering, a quick breakfast on-the-go, or just a delicious treat for yourself.

One of my favorite things about this recipe is that it’s so easy to make ahead of time and store in an airtight container.

I love serving these muffins with a scoop of fresh fruit or whipped cream on top – it makes them feel like an extra-special treat.

❓ Frequently Asked Questions About Peanut Butter Banana Muffins

Q: What type of milk should I use in this recipe?

I recommend using regular whole milk or 2% milk for the best flavor and texture. You can also try using almond milk or another non-dairy milk alternative if you’re looking for a dairy-free option.

Q: Can I use rolled oats instead of flour?

Yes, you can substitute rolled oats for flour in this recipe. Just keep in mind that the texture will be slightly different, and you may need to adjust the amount of liquid in the recipe accordingly.

Q: How long do these muffins stay fresh?

The muffins will stay fresh for up to 3 days at room temperature or up to 5 days when stored in an airtight container in the refrigerator.

Q: Can I freeze these muffins?

Yes, you can freeze these muffins for up to 2 months. Simply place them in an airtight container or freezer bag and store them in the freezer until you’re ready to serve.

Q: What’s the best way to reheat these muffins?

The best way to reheat these muffins is by wrapping them in foil and baking them at 350°F (180°C) for about 10-15 minutes, or until they’re warm and fragrant.

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