Peanut Butter Banana Muffins

Peanut Butter Banana Muffins are the perfect combination of two classic flavors: creamy peanut butter and sweet, ripe bananas. These muffins are a delightful, protein-packed treat that can double as a quick breakfast, midday snack, or even a light dessert. Moist and fluffy, with just the right balance of sweetness and nuttiness, they’re a surefire crowd-pleaser.

These muffins are not only delicious but also versatile. They can be customized with add-ins like chocolate chips, nuts, or even a swirl of jelly for a PB&J-inspired twist. Plus, they’re easy to make, requiring only simple ingredients you likely already have in your kitchen. Whether you’re baking for your family, meal prepping for the week, or sharing with friends, these Peanut Butter Banana Muffins are guaranteed to impress.

In this guide, you’ll find everything you need to create these delectable muffins, from step-by-step instructions to creative variations, tips for success, and serving ideas. By the end, you’ll have a go-to recipe that’s as satisfying as it is versatile.

Why You’ll Love This Recipe

• Classic Flavor Pairing: Peanut butter and banana are a match made in heaven, creating muffins that are rich, sweet, and nutty.
• Moist and Tender: Thanks to the bananas and peanut butter, these muffins stay moist and flavorful for days.
• Protein-Packed: With the addition of peanut butter, these muffins offer a boost of protein, making them a more satisfying snack or breakfast option.
• Quick and Easy: Made with simple ingredients and ready in under 30 minutes, these muffins are perfect for busy schedules.
• Customizable: Add chocolate chips, nuts, or other mix-ins to make the recipe your own.

Preparation Time and Yield

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Serving Size: 1 muffin

Nutritional Information (per muffin)

• Calories: 220
• Carbohydrates: 26g
• Protein: 6g
• Fat: 10g
• Fiber: 2g
• Sugar: 12g

Ingredients

For the Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium ripe bananas, mashed (about 1 1/4 cups)
• 1/4 cup vegetable oil or melted butter
• 1/4 cup milk (or a non-dairy alternative)

Optional Add-Ins

• 1/2 cup chocolate chips or chunks
• 1/2 cup chopped peanuts or walnuts
• 1/4 cup dried banana chips (for crunch)

For the Topping

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Prepare the Equipment

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with nonstick spray.
2. Mash the bananas in a medium bowl until smooth.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

Step 3: Combine the Wet Ingredients

1. In another bowl, beat the peanut butter, granulated sugar, and brown sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, oil, and milk until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
2. Fold in any optional add-ins, such as chocolate chips or nuts, if desired.

Step 5: Fill the Muffin Tin

1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 6: Add the Topping

1. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle it evenly over the muffin batter.

Step 7: Bake

1. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Alternative Presentation Ideas

1. Mini Muffins: Use a mini muffin tin and adjust the baking time to 10-12 minutes for bite-sized treats.
2. Peanut Butter Swirl Muffins: Swirl a teaspoon of peanut butter into the top of each muffin before baking for a decorative and flavorful touch.
3. PB&J Muffins: Add a dollop of jelly or jam to the center of each muffin before baking for a fun surprise.
4. Banana Bread Loaf: Pour the batter into a greased 9×5-inch loaf pan and bake for 45-50 minutes to create a banana bread version.
5. Crumb Topping: Replace the cinnamon-sugar topping with a crumb topping made from flour, brown sugar, cinnamon, and melted butter for added texture.

Additional Tips for Success

1. Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots.
2. Measure Peanut Butter Accurately: Use a spatula to level off the peanut butter for precise measurement—it’s a key ingredient in this recipe.
3. Don’t Overmix: Mix the batter just until no streaks of flour remain. Overmixing can make the muffins dense and chewy.
4. Room Temperature Ingredients: Bring eggs and milk to room temperature for smoother mixing and even baking.
5. Check for Doneness: Start checking the muffins a minute or two before the recommended bake time to avoid overbaking.

Recipe Variations

1. Gluten-Free Muffins: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
2. Healthier Option: Use whole wheat flour or a mix of whole wheat and all-purpose flour for added fiber. Replace the sugar with coconut sugar or honey.
3. Vegan Muffins: Use flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and a plant-based milk alternative.
4. Chocolate Lover’s Muffins: Add 1/4 cup cocoa powder to the batter for a chocolatey twist.
5. Nut-Free Option: Replace peanut butter with sunflower seed butter for a nut-free alternative.

Freezing and Storage

1. Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. Place a paper towel underneath and on top to absorb moisture.
2. Refrigeration: Refrigerate muffins for up to a week. Reheat in the microwave or oven to restore their softness.
3. Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.

Healthier Twist Ideas

1. Reduce Sugar: Cut the sugar in half or use a natural sweetener like maple syrup or honey.
2. Increase Fiber: Replace half the flour with oat flour or add 1/4 cup of ground flaxseed to the batter.
3. Low-Fat Option: Substitute the oil with unsweetened applesauce or Greek yogurt.
4. Protein Boost: Stir in a scoop of your favorite protein powder to make the muffins even more filling.
5. Add More Fruit: Incorporate diced apples or blueberries for an extra burst of natural sweetness.

Serving Suggestions for Events

1. Brunch Spread: Serve muffins alongside scrambled eggs, fresh fruit, and coffee for a hearty brunch.
2. Lunchbox Treat: Pack a muffin as a sweet and satisfying addition to a packed lunch.
3. Afternoon Snack: Pair a muffin with a glass of milk or hot tea for a cozy midday pick-me-up.
4. Bake Sale Favorite: Wrap muffins individually in clear cellophane with a ribbon for an appealing bake sale treat.
5. Party Platter: Arrange muffins on a tiered stand alongside other baked goods for a beautiful dessert display.

Special Equipment

1. Muffin Tin: A standard 12-cup muffin tin ensures evenly sized muffins.
2. Mixing Bowls: Use separate bowls for wet and dry ingredients to make combining easier.
3. Spatula: Ideal for folding ingredients gently into the batter.
4. Ice Cream Scoop: Helps portion batter evenly into the muffin cups.
5. Wire Cooling Rack: Ensures muffins cool evenly without becoming soggy.

Frequently Asked Questions

1. Can I use chunky peanut butter?
   Yes! Chunky peanut butter adds texture and nutty bits to the muffins, making them even more flavorful.
2. Can I make these muffins dairy-free?
   Absolutely. Use a plant-based milk and replace the butter with coconut oil or another dairy-free alternative.
3. Can I freeze the batter?
   It’s best to bake the muffins first and freeze them fully baked. However, you can portion the batter into muffin liners and freeze; bake directly from frozen, adding a few minutes to the bake time.
4. What if I don’t have ripe bananas?
   Place bananas in a 300°F (150°C) oven for 10-15 minutes to ripen them quickly. Let them cool before mashing.
5. Why are my muffins dense?
   Overmixing the batter or using too much flour can result in dense muffins. Be sure to measure carefully and mix gently.
6. How do I make jumbo muffins?
   Use a jumbo muffin tin and increase the baking time to 25-30 minutes.
7. Can I use natural peanut butter?
   Yes, but ensure it’s well-stirred to incorporate any separated oil before using.
8. Can I double the recipe?
   Definitely! This recipe doubles well—just ensure you have enough muffin tins.

Conclusion

Peanut Butter Banana Muffins are the perfect marriage of flavor, nutrition, and convenience. Whether you’re baking for a busy weekday breakfast, a cozy weekend brunch, or a bake sale treat, these muffins hit all the right notes. Their moist texture, rich peanut butter flavor, and customizable add-ins make them a favorite for bakers and eaters alike.

With endless variations, from adding chocolate chips to swapping ingredients for a healthier twist, this recipe is as flexible as it is delicious. Bake a batch today and enjoy the comforting, nostalgic flavors of peanut butter and bananas in every bite. Once you try these muffins, they’ll become a staple in your baking repertoire!

Peanut Butter Banana Muffins

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• Author: Sophia
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Ingredients

Scale 1x2x3x

For the Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium ripe bananas, mashed (about 1 1/4 cups)
• 1/4 cup vegetable oil or melted butter
• 1/4 cup milk (or a non-dairy alternative)

Optional Add-Ins

• 1/2 cup chocolate chips or chunks
• 1/2 cup chopped peanuts or walnuts
• 1/4 cup dried banana chips (for crunch)

For the Topping

• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

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Instructions

Step 1: Prepare the Equipment

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with nonstick spray.
2. Mash the bananas in a medium bowl until smooth.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

Step 3: Combine the Wet Ingredients

1. In another bowl, beat the peanut butter, granulated sugar, and brown sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, oil, and milk until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
2. Fold in any optional add-ins, such as chocolate chips or nuts, if desired.

Step 5: Fill the Muffin Tin

1. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 6: Add the Topping

1. In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle it evenly over the muffin batter.

Step 7: Bake

1. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 muffin
• Calories: 220 kcal
• Sugar: 12g
• Fat: 10g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 6g