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Peanut Butter Banana Muffins Recipe

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4.4 from 61 reviews

  • Author: Diane
  • Total Time: 28-30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Peanut Butter Banana Muffins are moist, flavorful, and perfectly sweetened with honey and ripe bananas. They combine the classic flavors of peanut butter and banana into a wholesome, satisfying muffin that’s perfect for breakfast, snacks, or on-the-go treats. The addition of cinnamon adds warmth and depth, while the use of pantry staples makes this recipe easy and quick to whip up.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 3 ripe bananas
  • 2 eggs (room temperature)
  • ⅔ cup creamy peanut butter (room temperature)
  • ⅓ cup honey
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350˚F (175˚C) and line a 12-count muffin tin with parchment paper cups to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set this mixture aside.
  3. Prepare Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Then add the eggs, creamy peanut butter, honey, and vanilla extract to the bananas. Whisk the mixture for about 2 minutes until it’s smooth and fully blended.
  4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Gently fold the batter together using a spatula until no streaks of flour are visible. It's okay if the batter is slightly lumpy; avoid overmixing to keep the muffins tender.
  5. Fill Muffin Tin: Scoop the batter evenly into the prepared muffin tin cups, filling each to the top as they will rise during baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
  7. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Make sure peanut butter and eggs are at room temperature to incorporate smoothly.
  • You can substitute honey with maple syrup if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze leftover muffins for up to 3 months; thaw at room temperature before serving.
  • For a nuttier texture, add chopped peanuts or chocolate chips to the batter before baking.
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: Bakery
  • Method: Baking
  • Cuisine: American

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