Peanut Butter Banana Muffins: Your New Favorite Bake

After a long day, when you’re looking for something comforting yet wholesome, peanut butter banana muffins are my go-to recipe. They’re not only a delicious treat that fills the kitchen with warmth but also a great source of protein and healthy fats from peanut butter. I’ve made these muffins so many times that they feel like a staple in my home, guaranteed to please even the pickiest eaters. Your family will love the sweet, nutty flavor and soft texture.

Print

Why Peanut Butter Banana Muffins Always Work

These muffins are a hit for several reasons. Firstly, they are incredibly easy to make, taking under 30 minutes from start to finish. The combination of ripe bananas and creamy peanut butter creates a moist and flavorful muffin that feels both indulgent and nourishing. Plus, they’re versatile enough to please everyone at the breakfast table and make for a great snack throughout the day. Just trust me, once you try these, you’ll be making them regularly.

What You’ll Need

• 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
• 1/2 cup (170g) honey (or pure maple syrup)
• 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
• 2 Tablespoons (28g) coconut oil, melted and slightly cooled
• 1 large egg, at room temperature
• 1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
• 1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
• 2 teaspoons pure vanilla extract
• Optional: 1/2 cup (113g) mini chocolate chips
• Optional: 1/4 cup (63g) creamy peanut butter, melted

How It Comes Together

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
3. In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until well-combined. Ensure the mixture is smooth before adding the next ingredient.
4. Whisk in the peanut butter and vanilla extract until everything is fully incorporated. The aroma will be irresistible!
5. Pour in the dry ingredients and stir gently until just combined. Avoid over-stirring; switch to a spatula if the batter becomes too thick.
6. Fold in the mini chocolate chips, if using. Expect a thick and rich batter.
7. Spoon the batter into the muffin cups, filling them to the top.
8. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
9. Total baking time should be around 20 minutes. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
10. Drizzle muffins with melted peanut butter, if desired. Enjoy fresh or store for later!

How This Dish Fuels the Day

Each muffin is around 150 calories, providing about 5 grams of protein, 22 grams of carbohydrates, 6 grams of fat, and 2 grams of fiber per serving. This balance of nutrients makes it an ideal mid-morning or afternoon snack, keeping you energized and satisfied. The combination of healthy fats and natural sweetness helps curb cravings without any heavy guilt.

When This Fits Best on the Table

These muffins are perfect for busy mornings or a relaxed weekend brunch. Serve them warm with a dollop of yogurt on the side for extra creaminess. They also pair beautifully with a fresh fruit salad or a hot cup of coffee. I love to bring them to family gatherings, where they disappear in minutes, or enjoy them as a quick grab-and-go snack.

Keeping It Fresh for Another Day

To keep these muffins fresh, store them in an airtight container at room temperature for about 2-3 days. For extended storage, transfer them to the refrigerator, where they will last up to one week. If you want to save some for later, you can freeze them. Just pack them into a freezer-safe bag, and they should last up to 3 months. To enjoy, simply thaw at room temperature or pop them in the microwave for a quick heat-up.

Small Details That Make a Big Difference

• Make sure your bananas are very ripe for the best sweetness and moisture.
• Avoid over-mixing the batter; it will help keep your muffins tender and fluffy.
• If you like a little extra flavor, try toasting the coconut oil before mixing it in. It adds a lovely nuttiness to the muffins.
• Use mini chocolate chips if you want a more chocolate-forward experience without overwhelming the banana and peanut butter flavors.
• Experiment with different nut butters, like almond or hazelnut, for a unique twist.

Ways to Change It Without Breaking It

• Seasonal: Add in some pumpkin puree along with the bananas in the fall for a delightful autumnal twist.
• Comfort-Focused: Stir in some chopped walnuts or pecans for a bit of crunch and healthy fats.
• Slightly Elevated: Drizzle with a bit of caramel sauce or serve with a side of vanilla ice cream for a special dessert experience.

What Can Go Wrong and How to Fix It

• Muffins Sink: This often happens from too much liquid or not enough flour. Make sure to measure your ingredients correctly and avoid overmixing.
• Muffins Are Too Dense: This can be due to overmixing or using very ripe bananas that contain excess moisture. Stick to the mixing guidelines.
• Uneven Baking: Always make sure to preheat your oven properly. If you’re baking multiple trays, rotate them halfway through for even cooking.
• Burnt Tops: If the tops are browning too quickly while the inside is still gooey, cover them with foil for the last few minutes to prevent over-browning.

Turning Leftovers Into Something New

• Banana Peanut Butter Smoothie: Blend leftover muffins with some milk and a handful of ice for a quick, delicious smoothie.
• Muffin-Crumble Topping: Crumble leftover muffins over yogurt or ice cream for a great texture and flavor contrast.
• Fried Muffin Bites: Cut leftover muffins into quarters and pan-fry them with a touch of butter to create a delicious breakfast treat.

Questions Readers Often Ask

Can I use other types of flour? Yes, you can use gluten-free flour blends as a substitute, keeping an eye on texture since gluten-free flours can absorb more liquid.

How can I make these muffins vegan? Substitute the egg for a flax egg and replace the Greek yogurt with a non-dairy yogurt alternative.

What’s the best way to ripen bananas quickly? Place them in a paper bag at room temperature. The ethylene gas they emit will speed up the ripening process.

Can I freeze the batter? While I recommend baking fresh muffins for the best taste, you can freeze the batter and bake it later; just make sure to thaw it and give it a gentle stir before baking.