Breakfast muffins are a favorite of mine to make because I love to make things the day before and have handy little muffins and snacks for the kiddos during the day the next day.
My oldest daughter loves taking her homemade baked goods to school to eat for breakfast or snack and the youngest loves to eat all the sweets as soon as she wakes up.
So here’s a sweet little recipe for some peanut butter banana muffins. I used to make the banana bread/muffin recipe from the Betty Crocker cookbook all the time with leftover bananas so it felt only natural to add some peanut butter.
Baking win.
Table of Contents
What is Peanut Butter Banana Muffins?
Peanut Butter Banana Muffins are a delicious fusion of ripe bananas and creamy peanut butter, baked into a soft and moist muffin.
The natural sweetness of the bananas pairs perfectly with the rich, nutty flavor of the peanut butter, creating a muffin that’s both satisfying and nutritious.
This recipe is a great way to use up overripe bananas and enjoy a homemade treat that’s sure to please both kids and adults alike.
Why You’ll Love this Recipe
I have a personal connection to this recipe because it reminds me of the peanut butter and banana sandwiches my mom used to make for me as a kid. The aroma of these muffins baking in the oven takes me back to those carefree days.
Plus, these muffins are incredibly versatile. You can enjoy them as they are, or add your favorite mix-ins like chocolate chips or chopped nuts for an extra special touch.
Other Peanut Butter Recipes
Ingredients
- Bananas: Use very ripe bananas for maximum sweetness and moisture. Their natural sugars caramelize during baking, adding depth to the flavor.
- Light Brown Sugar: Adds a subtle molasses flavor and helps to keep the muffins moist.
- Egg: Provides structure and stability to the muffins, ensuring they rise properly.
- Vanilla Extract: Enhances the overall flavor with a sweet, aromatic note.
- Creamy Peanut Butter: Adds richness and a creamy texture, complementing the bananas perfectly.
- Milk: Keeps the batter smooth and adds moisture, resulting in tender muffins.
- All-Purpose Flour: The base of the muffin, providing structure and a soft crumb.
- Baking Powder and Baking Soda: These leavening agents help the muffins rise, making them light and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Ground Cinnamon: Adds warmth and a hint of spice, complementing the banana and peanut butter flavors.
Substitutions & Additions
Brown Sugar: You can use coconut sugar or maple syrup as a natural sweetener alternative.
Egg: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan option.
Milk: Use almond milk, soy milk, or any other plant-based milk if you’re dairy-free.
Peanut Butter: Swap out the peanut butter for almond butter or sunflower seed butter if you have a nut allergy.
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How to Make this Recipe
Preheat the Oven: Preheat your oven to 350° F and spray a muffin tin with nonstick cooking spray or line with paper liners.
Mash the Bananas: In a medium bowl, or the bowl of a stand mixer, mash the bananas until they are mostly smooth.
Mix Wet Ingredients: Beat in the brown sugar, egg, vanilla extract, and peanut butter. Mix in the milk.
Combine Dry Ingredients: Add the flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients and mix until combined.
Fill the Muffin Tin: Scoop out the batter into the muffin tin, filling each cup about 2/3 full.
Bake: Bake at 350° F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cool: Remove the muffins from the tin and place them on a wire rack to cool completely.
Cooking Tips & Tricks
Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
Mixing: Be careful not to overmix the batter. Overmixing can lead to dense muffins. Mix just until the ingredients are combined.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, simply microwave for 20-30 seconds.
Serving Suggestions
Spread: Enjoy with a spread of butter or extra peanut butter.
Toppings: Top with a drizzle of honey or a sprinkle of chopped nuts.
Pairings: Serve with a glass of cold milk or a cup of hot coffee for a perfect breakfast or snack.
Storage Suggestions
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. To reheat, simply microwave for 20-30 seconds.
Recipe FAQ
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the muffins may be denser. You might want to use a mix of whole wheat and all-purpose flour for a lighter texture.
Can I add chocolate chips to the batter? Absolutely! Chocolate chips make a great addition to these muffins. Fold in about ½ cup of chocolate chips into the batter before baking.
How can I make these muffins gluten-free? Use a gluten-free all-purpose flour blend in place of the regular flour. Make sure it’s a 1:1 substitute.
Can I make mini muffins with this recipe? Yes, you can use a mini muffin tin. Reduce the baking time to 10-12 minutes, or until a toothpick comes out clean.
How do I know when the muffins are done? The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
More Muffin Recipes
These Peanut Butter Banana Muffins are a delightful treat that combines the best of both worlds: the natural sweetness of bananas and the rich, creamy flavor of peanut butter.
They’re easy to make, versatile, and perfect for any time of day. I hope you enjoy baking and eating these muffins as much as I do.
Peanut Butter Banana Muffins
Ingredients
- 4 large bananas very ripe
- ¼ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup creamy peanut butter
- ½ cup milk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350° F and spray muffin tin with nonstick cooking spray or line with paper liners.
- In a medium bowl, or the bowl of a stand mixer, mash bananas until they are mostly smooth. Beat in the brown sugar, egg, vanilla extract, and peanut butter. Mix in the milk.4 large bananas, 1/4 cup packed light brown sugar, 1 large egg, 1 tsp vanilla extract, 1/2 cup creamy peanut butter, 1/2 cup milk
- Add flour, baking powder, baking soda, salt, and cinnamon and mix until combined.2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon
- Scoop out batter into muffin tin, filling each 2/3 full. Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean.
- Remove from muffin tin and place on wire rack to cool completely.
If I don’t have Brown sugar how much regular sugar would I use??
Brown sugar and regular sugar are not the same. Brown sugar is made with molasses which gives it its brown color and sticky texture. In order to get a similar result you would need regular sugar and honey, molasses, or agave. However, I have not tried this recipe as such and cannot guarantee it’s results.
I haven’t made this recipe yet but I wanted to post a tip. I accidently discovered that if you freeze your ripe bananas and then place on a paper towel to thaw, cut off the stem and just sqeeze the peel and the banana will come right out and you don’t have to mash it.
I made these with cup for cup gluten free flour. I added 1/2 C chocolate chips. They were really yummy. And now…. gone. I’m going to make another batch!
I noticed in the method, you say to add cinnamon, but it’s not in the ingredients list. How much cinnamon do you need?
huh, that’s weird… it used to be there. It’s 1 tsp ground cinnamon.
Can I use cupcake liners?
Sure!