These Peanut Butter Banana Muffins are the ultimate comfort bake—moist, tender, and bursting with nutty banana flavor. They’re made with simple pantry ingredients and come together in under an hour. Whether you enjoy them warm with a pat of butter or pack them for an on-the-go snack, these muffins are a wholesome and satisfying treat. Add chocolate chips or chopped nuts for extra indulgence, or keep them simple and let the peanut butter-banana duo shine.
Ingredients:
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- Pinch of salt
Wet Ingredients:
- 1 large egg
- ½ cup granulated sugar
- 2 large ripe bananas, mashed
- ½ cup creamy peanut butter
- ¾ cup plain yogurt or sour cream
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup chocolate chips or peanut butter chips
- ¼ cup chopped walnuts or pecans
Instructions:
1. Preheat and Prep
- Preheat your oven to 350°F (180°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Set aside.
3. Combine the Wet Ingredients
- In a separate bowl, whisk the egg and sugar until light and creamy.
- Add the mashed bananas, peanut butter, yogurt, and vanilla extract. Mix until smooth and well combined.
4. Combine Wet and Dry
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula or wooden spoon until just combined. Do not overmix—this keeps the muffins tender.
- If using, fold in chocolate chips or nuts.
5. Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- For a bakery-style look, sprinkle a few extra chocolate chips or chopped nuts on top.
6. Bake
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions:
- Serve warm with a drizzle of honey or a smear of extra peanut butter.
- Pair with a glass of cold milk or a hot cup of coffee.
- For a dessert twist, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & Variations:
- Use very ripe bananas—the darker the peel, the sweeter and more flavorful the muffins.
- Make it gluten-free by substituting oat flour or a gluten-free flour blend.
- Add a swirl: Drop a teaspoon of peanut butter on top of each muffin and swirl with a toothpick before baking.
- Freeze for later: These muffins freeze beautifully. Wrap individually and store in a freezer-safe bag for up to 2 months.
These muffins are a cozy, protein-rich treat that balances indulgence with nourishment. Would you like a version with oats or a vegan twist next?