Peanut Butter Banana Muffins (Printable)
Moist, fluffy muffins loaded with mashed bananas and creamy peanut butter. Ready in under 40 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 2 large ripe bananas, mashed
06 - 1/2 cup creamy peanut butter
07 - 1/2 cup brown sugar, packed
08 - 1/4 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup milk
→ Optional Add-ins
12 - 1/2 cup chocolate chips or chopped peanuts
# How To Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, mash ripe bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well combined.
04 - Stir milk into the wet mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Fold gently with a spatula just until combined. Do not over-mix; some small lumps are acceptable.
06 - If using, fold in chocolate chips or chopped peanuts until evenly distributed.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake for 18-22 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The texture walks this perfect line between cakey and substantial, thanks to the way peanut butter weighs down the batter just enough
- They freeze beautifully, which means you can bake once and have breakfast sorted for weeks
- The peanut butter flavor mellows into something almost nutty and sophisticated, not overpowering like you might expect
02 -
- Over-mixing is the enemy here. Once the flour disappears, put the spoon down even if tiny lumps remain
- These muffins continue baking slightly in the hot pan, so pulling them out when a crumb or two still cling to the toothpick is actually ideal
- Room temperature ingredients blend more smoothly, so take the eggs and milk out while the oven heats up
03 -
- Sprinkle coarse sugar on top before baking for a bakery-style crunch that contrasts beautifully with the soft crumb
- Swirl a tablespoon of strawberry or raspberry jam into the batter for a PB and J variation that kids and adults both love