Peanut Butter Banana Muffins (Printable)
Moist, fluffy muffins with ripe bananas and creamy peanut butter. Ready in 35 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
# Directions:
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 combined.
03 - In a large bowl, mash ripe bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well blended.
04 - Stir milk into the banana mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined. Do not overmix—some small lumps are fine.
06 - Fold in chocolate chips or chopped peanuts if desired.
07 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
08 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean or with moist crumbs.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They freeze beautifully so you can grab one for busy mornings
- The peanut butter makes them substantial enough to keep you satisfied for hours
02 -
- Over mixing will make these tough, so stop as soon as the flour disappears
- Letting them cool in the pan for those five minutes prevents them from falling apart
03 -
- Use a cookie scoop for evenly sized muffins that bake uniformly
- Rotate the pan halfway through baking if your oven has hot spots