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Peanut Butter Banana Muffins Recipe

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★★★★

4 from 26 reviews

Peanut Butter Banana Muffins combine the rich creaminess of peanut butter with the natural sweetness of ripe bananas, baked into soft, moist muffins perfect for breakfast or snack time. These easy-to-make muffins use simple ingredients, with options for dairy or plant-based milk, making them a versatile and delicious treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all purpose flour
  • ¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 large ripe bananas
  • 2 eggs
  • ⅓ cup vegetable oil or other neutral oil
  • ⅔ cup sugar
  • 1 cup milk (any kind: dairy, almond, or oat milk)
  • ⅓ cup peanut butter (processed, not all-natural preferred)
  • 2 teaspoon vanilla extract

Add-ins

  • 1 cup peanut butter chips

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for baking the muffins.
  2. Mash Bananas: Use a fork to mash the ripe bananas in a small bowl until smooth but a bit chunky. Set aside for later use.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
  4. Combine Wet Ingredients: In a large mixing bowl, beat together the eggs, vegetable oil, and sugar until combined. Then add the peanut butter, mashed bananas, milk, and vanilla extract. Stir gently a few times; the batter will be lumpy at this stage.
  5. Combine Wet and Dry: Add the dry flour mixture and the peanut butter chips into the large bowl with wet ingredients. Mix gently until flour is fully incorporated and the batter is smooth without visible lumps of dry flour.
  6. Scoop Batter: Using an ice cream scoop, drop the muffin batter evenly into paper-lined muffin tins. This recipe yields 15 standard sized muffins or alternatively 8 large muffins.
  7. Bake: Place the muffin tins in the preheated oven. Bake standard sized muffins for 12-15 minutes, or larger muffins for 20-25 minutes. Bake until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Remove muffins from oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use creamy or crunchy processed peanut butter; avoid all-natural peanut butter as it is too thick to mix well.
  • This recipe can make 15 standard muffins or 8 large muffins depending on scooping size.
  • To make Peanut Butter Banana Bread instead, bake the batter in a sprayed loaf pan at 350℉ for 50-60 minutes or until a toothpick comes out clean.
  • Store muffins at room temperature in a sealed container for up to 3 days or freeze in airtight bags for up to 2 months.

Keywords: Peanut Butter Banana Muffins, banana muffins, peanut butter recipes, easy muffins, breakfast muffins, American baking

Find it online: https://epicrecipebox.com/peanut-butter-banana-muffins-recipe/