Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are a match made in heaven! Combining the natural sweetness of ripe bananas with the rich, nutty flavor of peanut butter, these muffins are perfect for breakfast, snack time, or even dessert. Moist, fluffy, and packed with flavor, they’re a fantastic way to use up those overripe bananas sitting on your counter.

My family loves these Peanut Butter Banana Muffins! They became a quick favorite after my husband, a huge peanut butter lover, took his first bite and was instantly hooked. Now, it’s our weekend ritual – baking a batch together and filling the house with the irresistible aroma of peanut butter and bananas. My kids eagerly wait by the oven, ready to grab their warm muffin as soon as they’re cool enough to handle. It’s a simple recipe with a special place in our hearts!

Why You’ll Love Peanut Butter Banana Muffins

• Quick and Easy: Whip up a batch in under 30 minutes for an effortless breakfast or snack.
• Moist and Fluffy: The combination of bananas and peanut butter creates a perfectly moist and tender muffin.
• Healthy Twist: Naturally sweetened with ripe bananas, they’re a great option for a wholesome treat.
• Kid-Friendly: A fun way to sneak in some fruit into a delicious, peanut butter-packed muffin!

Ingredients Notes for Peanut Butter Banana Muffins

• Bananas: Use ripe bananas for the best sweetness and flavor.
• Peanut Butter: Creamy peanut butter works best, but you can use crunchy if you like extra texture.
• Flour: All-purpose flour gives a light and fluffy texture, but whole wheat flour can be substituted for added nutrition.
• Honey or Maple Syrup: A natural sweetener that pairs perfectly with bananas and peanut butter.
• Milk: Regular, almond, or oat milk can all be used to add moisture.

Recipe Steps for Peanut Butter Banana Muffins

1. Preheat the Oven: Set the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. Mix Wet Ingredients: In a large bowl, mash the bananas. Add peanut butter, honey (or maple syrup), milk, egg, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, and a pinch of salt.
4. Make the Batter: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Fill Muffin Tins: Scoop the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake: Place the muffins in the oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Storage Options

• Room Temperature: Store the muffins in an airtight container for up to 3 days.
• Freezer: Place muffins in a freezer-safe bag and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

Variations & Substitutions

• Add Chocolate Chips: Mix in a handful of chocolate chips for an extra sweet twist.
• Nuts and Seeds: Add chopped nuts or seeds for a crunchy texture.
• Gluten-Free Option: Use a gluten-free flour blend in place of the all-purpose flour.

Peanut Butter Banana Muffins

Soft, fluffy muffins packed with ripe bananas and creamy peanut butter, perfect for a deliciously satisfying breakfast or snack.

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Course: Breakfast, Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 muffins

Ingredients

 

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• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 3 ripe bananas mashed
• ▢ 1/2 cup creamy peanut butter
• ▢ 1/4 cup unsalted butter melted
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup brown sugar packed
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup milk
• ▢ 1/2 cup chocolate chips or chopped nuts optional

Instructions

• Prepare the Muffins:
• Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Mix Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Add the peanut butter, melted butter, granulated sugar, and brown sugar. Mix until well combined. Then, add the egg, vanilla extract, and milk, stirring until smooth.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough. If using chocolate chips or nuts, fold them in at this stage.
• Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
• Bake the Muffins:
• Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
• Serve:
• Enjoy your fluffy and flavorful Peanut Butter Banana Muffins as a quick breakfast, snack, or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days.