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Peanut Butter Banana Muffins make the best treat. The combination of peanut butter and banana makes the perfect breakfast, snack or dessert for any occasion.
As a busy mom of 8, my kids and I love making muffins. The simple ingredients keeps these muffins soft, tender with a perfect crispy edges. Serve these muffins for a quick and easy breakfast or for a simple dessert.
If your family loves muffins as much as mine, then they will love these Peanut Butter Muffins, Chocolate Zucchini Muffins, Peanut Butter Muffins or Easy Cranberry Orange Muffins Recipe.
Table of Contents
Why This Recipe Works
- Pantry Ingredients – If you are a baker, you probably already have these simple ingredients.
- Amazing Flavor – These muffins are loaded with peanut butter and banana flavor which makes the best muffin recipe.
- Easy to Make – All the ingredients easily combined together to a smooth and creamy muffin batter.
Ingredients
Scroll to the bottom of the post for the full recipe and ingredients in the recipe card.
Variations Ideas
- Flour – For a healthier variation on this muffin recipe, substitute the all purpose flour with whole wheat flour or a gluten-free flour.
- Peanut Butter – We recommend sticking with a creamy peanut butter but you can substitute regular peanut butter with a nut butter. Almond butter is a great option.
- Chocolate Chips – Chocolate chips adds a hint of chocolate in every bite of these banana peanut butter muffins. Feel free to substitute for a healthier version or dark chocolate chips.
Step by Step Instructions
- Step 1 – Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. Set aside.
Step 2 – In a large mixing bowl, stir together the four, baking powder, baking soda, cinnamon and salt. Set the dry ingredients aside.
Step 3 – In a separate medium bowl, whisk together the egg and brown sugar until well combined.
Step 4 – Stir in the bananas, peanut butter and Greek yogurt until combined.
Step 5 – Blend the egg mixture into the flour mixture and gently stir until just combined. Be careful not to over mix.
Step 6 – Gently stir in the chocolate chips.
Step 7 – Pour the batter evenly into the muffin tin filling them up approximately ¾ of the way full.
- Step 8 – Bake for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Step 9 – Let the muffins cool in the pan for 10-15 minutes and then move to a wire rack to cool completely.
- Step 10 – Then the muffins are ready to serve and enjoy!
Recipe Tips
- Checking for Doneness – When testing for the doneness of the muffins, make sure to not insert the toothpick into a chocolate chip in the muffins.
- Muffin Pan – We recommend lining the muffin pan with muffin liners. This helps for cleanup and serving the muffins.
- Filling Muffin Liners – Make sure to evenly fill the muffin cups with the batter. This allows the muffins to cook evenly.
Frequently Asked Questions
Refrigerate any leftover muffins in an airtight container for up to 5-6 days.
Yes, this recipe is best to use bananas that super ripen. This adds the naturally sweet flavor to the muffins. If you have bananas that are frozen, you can thaw them to mix into the batter.
To mash bananas, place the peeled bananas in a bowl and break up to bite size pieces. You can easily mash the potatoes with a fork or with a blender. After mashing it is now ready to mix into the muffin batter.
More Easy Banana Recipes
Quick and Easy Breakfast
Banana Bread Mini Muffins Recipe
Easy Snacks to Make
Banana Peanut Butter Roll Ups
We love to hear from you. If you make this Peanut Butter Banana Muffins Recipe, please leave us a comment or star review.
Peanut Butter Banana Muffins
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Brown Sugar
- 1 Large Egg
- 3 medium Ripe Bananas
- 1/2 cup Creamy Peanut Butter
- 3/4 cup Plain Yogurt
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. Set aside.
- In a large mixing bowl, stir together the four, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate medium size bowl, whisk together the egg and brown sugar until well combined.
- Stir in the bananas, peanut butter and yogurt until combined.
- Stir the egg mixture into the flour mixture and gently stir until just combined. Be careful not to over mix.
- Gently stir in the chocolate chips.
- Pour the batter evenly into the muffin tin filling them up approximately ¾ of the way full.
- Bake for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool in the pan for 10-15 minutes and then move to a wire rack to cool completely.
- Then the muffins are ready to serve and enjoy!
