Peanut Butter Banana Muffins are tender and flavorful with the perfect blend of mashed bananas, honey, creamy peanut butter, and cinnamon.
Banana Muffins make the perfect Breakfast Dish or afternoon snack and go with so many flavor combinations! For more of my favorite banana Muffin Recipes, try my Banana Chocolate Muffins, Honey Banana Muffins and Praline Banana Muffins too.
Table of Contents
Sabrina’s Peanut Butter Banana Muffins Recipe
My Peanut Butter Banana Muffins are so flavorful and moist, and best of all the recipe is super easy to make. You combine the batter in just a few minutes and you don’t even need an electric mixer. Then just pop them in the oven. You’ll love making this recipe on the weekend because then you can enjoy some that morning and save the rest for later during the busy week.
As a bonus, this delicious muffin recipe is also relatively healthy. The peanut butter adds some protein, plus the natural oils so you don’t need too much additional oil. I also use a mixture of brown sugar and honey which gives a warm sweetness without having to add a lot of sugar. The bananas add extra moisture, natural sweetness, and a delicious flavor that goes perfectly with peanut butter.
Ingredients
- Sweeteners: A combination of 2 tablespoons honey and ½ cup brown sugar add to the overall flavor and texture of the recipe. Balancing the two sweeteners gives the perfect texture and flavor. Finish off the sweet flavors with 1 teaspoon of vanilla extract.
- Bananas and Peanut Butter: Use 2 ripe, almost overripe bananas for this recipe, and mash them with a fork first so it will better mix in with the other baking staples. ½ cup creamy peanut butter adds texture and nutty flavor.
- Spices: Adding ½ teaspoon nutmeg and 1 teaspoon cinnamon gives the muffins a warm and comforting flavor.
- Flour Mixture: 2 cups of flour and 1 tablespoon of baking powder are combined to provide the structure and the rise for these muffins. ¼ teaspoon of salt is added to the flour mixture to strengthen the structure and also balance out the sweet flavors.
- Wet Ingredients: 2 tablespoons vegetable oil provide the fat to make the muffins tender, while 2 eggs will help the muffins become fluffy. ¾ cup whole milk will create the perfect creamy texture to the batter.
Kitchen Tools & Equipment
- 12-Cup Muffin Tin with Liners: You’ll need a classic 12-cup muffin tin to bake your muffins and liners to ensure easy removal and clean-up. Use any color or even decorative liners if you like, in order to fit a theme or celebration.
- Stand Mixer with Paddle Attachment: A stand mixer will make easy work of these muffins. You can also use a handheld mixer, or a simple mixing bowl and whisk to combine the ingredients.
How to Make
- Prep Time
Preheat the oven temperature to 375 degrees. Get out a 12-cup muffin tin and line the muffin cups with paper liners.
- Prep Dry Ingredients
Add the flour, baking powder, cinnamon, nutmeg, and salt to a large mixing bowl. Then whisk until the dry ingredients are blended.
- Mix Wet Ingredients
Add the peanut butter, banana, vegetable oil, eggs, brown sugar, honey, milk, and vanilla extract to a separate bowl. Whisk the wet ingredients together.
- Combine into Batter
Add the wet mix to the flour mixture slowly, whisking as you go. Stir until the muffin batter is just combined.
- Cook Time
Spoon the banana peanut butter batter into the prepared muffin cups so that they’re ¾ full. Place the muffin pan on the center rack in the preheated oven for 20-24 minutes.
- Cool
When they look baked, insert a toothpick in the center of one muffin. If it comes out clean you can take the Peanut Butter Banana Muffins from the oven. Let them cool for 5 minutes before removing them from the muffin tin.
Recipe Card
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 2 ripe bananas , mashed
- 2 tablespoons vegetable oil
- 2 large eggs
- 1/2 cup brown sugar , packed
- 2 tablespoons honey
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees and line a 12-cup muffin tray with paper liner cups.
- In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined (this will help the muffins be tender).
- In a medium bowl whisk together the peanut butter, banana, vegetable oil, eggs, brown sugar, honey, milk, and vanilla extract.
- Add the wet mixture to the flour mixture slowly while whisking.
- Whisk until the mixture is just barely combined (do not over-mix).
- Fill the muffin liners ¾ full and bake for 20-24 minutes until a toothpick comes out clean.
- Let cool for five minutes before removing muffins from the muffin tin.
Nutrition
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Chef’s Note: Using Muffins for Meal Prep
Breakfast muffins are great for meal prep because they’re easy to freeze, keep well, and they’re portable for busy mornings. After baking this recipe, let the Peanut Butter Banana Muffins cool completely before you transfer them to a Ziploc bag or another airtight storage container. If you have to layer the muffins in the container, put parchment paper between the layers to keep them from sticking together. You can put the muffins in the freezer to store for up to three months. When you’re ready to eat your meal prep muffins, take the Ziploc bag out of the freezer and put it in the fridge overnight to thaw. They’ll be ready the following day for an easy grab-and-go breakfast.
Nutritional Facts
Can this be made ahead of time?
This is a great recipe to make ahead of time. They’ll keep nicely for a week for you to enjoy at home or on-the-go. If you’re making them for a get-together and you know you’re going to be busy that day, go ahead and make them a day or 2 in advance to ease your workload. Be sure to store them in an airtight container so they stay fresh.
Baking Recipe Tips & Tricks
- Create Identical Muffins
- If you’d like to create a batch of muffins that are all the same size, just use a standard ice cream scoop with a lever to release even scoops of batter into the muffin cups.
- Don’t Over-Mix
- Be careful not to over-mix your batter. Stir until just combined, when you can no longer see dry clumps in the batter. Over-mixing can lead to dense, tough muffins.
How to Store
- Store: To keep them fresh, put the Peanut Butter Banana Muffins in a Ziploc bag or another airtight container. They’ll stay fresh at room temperature for up to a week.
- Freeze: You can also freeze the muffins. Put them in an airtight bag, and they’ll stay good for up to 3 months. You can let them thaw in the fridge overnight before you plan to eat them.
Ideas to Serve Peanut Butter Banana Muffins
Peanut Butter Banana Muffins are fantastic for breakfast, alongside a cup of coffee and bowl of fruit. They’re great to serve at a brunch with other favorite breakfast dishes. You can put them out in a spread with Everything Bagel Casserole, Oven-Baked Bacon, and Oven Scrambled Eggs. Wrap up a muffin and add it to your student’s lunch bag for a lunchtime treat, a morning, or an afternoon snack. Take an afternoon break with a muffin and a hot cup of your favorite tea.
Frequent Questions
Cupcakes tend to have a lighter, fluffier texture than muffins, which are slightly more dense, yet moist. The batter will look a little different too as muffin batter is thicker, while cupcake batter is thinner and smoother.
You can use crunchy peanut butter in this Peanut Butter Banana Muffin recipe. The crunchy variety will just bring a different texture to the tender muffins.
Variations
- Maple Syrup: you can substitute the honey for maple syrup if you want to give the muffins a darker, richer sweet flavor.
- Whole Wheat Muffins: This is already a pretty healthy muffin recipe, but if you want to add extra vitamins and nutrients, you can replace half of the white flour with whole wheat flour. The addition of wheat flour makes for a still delicious, but slightly more healthy snack.
- Almond Butter: Another easy swap is using almond butter in place of peanut butter. Almond butter is often slightly more grainy, but the muffins still taste great.
- Gluten-Free Muffins: If you need muffins for a gluten-free diet, swap regular wheat flour for oat flour, coconut flour, almond flour, or another gluten-free alternative.
- Chocolate Chip Muffins: Add ½ cup mini chocolate chips to the batter for rich chocolate bites throughout the muffins. You can use semisweet chocolate, milk chocolate, or dark chocolate chips depending on your preference.
- Mini Muffins: To turn this recipe into fun, portable bite-size muffins, bake them in a mini muffin pan instead of a full-size pan. Keep in mind that the baking time will be shorter to make mini muffins. Keep your eye on them in the oven, and be sure not to over-bake.
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