Peanut Butter Banana Muffins (Printable Version)

Moist, fluffy muffins packed with ripe bananas and creamy peanut butter—ideal for breakfast or energizing snacks.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large ripe bananas, mashed
06 - 1/2 cup creamy peanut butter
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup milk

→ Optional Add-ins

12 - 1/2 cup chocolate chips or chopped peanuts

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, mash ripe bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well combined.
04 - Stir milk into the wet mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Gently fold together until just combined—do not overmix as this will result in dense muffins.
06 - Fold in chocolate chips or chopped peanuts if desired.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is impossibly moist without being dense or heavy like some banana breads can get
  • They freeze beautifully so you can bake once and have breakfast for weeks
  • The peanut butter intensifies the banana flavor instead of competing with it
02 -
  • Over mixing the batter will make these muffins tough and rubbery instead of tender and fluffy
  • Filling the muffin cups more than three quarters full will cause them to spread and lose their shape
  • Letting them cool in the pan too long makes the bottoms steam and become slightly soggy
03 -
  • Swirl an extra teaspoon of peanut butter on top of each muffin before baking for a pretty presentation
  • Use an ice cream scoop to fill the muffin cups for perfectly uniform portions every time

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