Peanut Butter Banana Muffins are a delightful twist on classic banana bread, combining the creamy richness of peanut butter with the natural sweetness of ripe bananas. These muffins are soft, tender, and slightly dense with a golden crust and a melt-in-your-mouth center. Whether you enjoy them plain, studded with chocolate chips, or topped with a drizzle of peanut butter glaze, they’re guaranteed to satisfy your cravings and impress your guests. Plus, they’re easy to make and freeze beautifully for future snacking.
Ingredients:
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 2 large ripe bananas, mashed
- ½ cup creamy peanut butter
- ¾ cup plain yogurt or sour cream
- 1 large egg
- ½ cup granulated sugar or light brown sugar
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chocolate chips or peanut butter chips
- ¼ cup chopped peanuts or walnuts
For the Peanut Butter Glaze (Optional):
- 2 tablespoons peanut butter
- 2 tablespoons milk
- ½ cup powdered sugar
Instructions:
1. Prep the Oven and Pan
- Preheat your oven to 350°F (180°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Set aside.
3. Combine the Wet Ingredients
- In a large mixing bowl, mash the bananas until smooth.
- Add peanut butter, yogurt (or sour cream), egg, sugar, and vanilla extract.
- Whisk until the mixture is creamy and well combined.
4. Make the Batter
- Gradually add the dry ingredients to the wet mixture.
- Stir gently with a spatula or wooden spoon until just combined—don’t overmix.
- Fold in chocolate chips or nuts if using.
5. Fill and Bake
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Glaze (Optional)
- In a small bowl, whisk together peanut butter, milk, and powdered sugar until smooth.
- Drizzle over cooled muffins for an extra layer of indulgence.
Serving Suggestions:
- Serve warm with a glass of cold milk or a cup of coffee.
- Pair with fresh fruit or yogurt for a balanced breakfast.
- Add a scoop of vanilla ice cream for a decadent dessert twist.
Tips & Variations:
- Healthier Option: Use whole wheat flour and swap sugar for honey or maple syrup.
- Sugar-Free Version: Replace sugar with erythritol or monk fruit sweetener.
- Tropical Twist: Add shredded coconut or a splash of pineapple juice.
- Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
These muffins are a celebration of flavor and texture—nutty, fruity, and perfectly moist. Want to try a sugar-free chocolate swirl version next or maybe a tropical banana coconut remix? I’ve got plenty more muffin magic to share!