Banana Nut Peanut Butter Muffins
Indulge in the perfect harmony of rich peanut butter, sweet bananas, and crunchy nuts with these Banana Nut Peanut Butter Muffins. Packed with wholesome ingredients like ripe bananas, creamy peanut butter, and chopped walnuts or pecans, these muffins are irresistibly moist and bursting with flavor. With a soft, tender crumb and optional nut topping for added crunch, they’re perfect for breakfast, snack time, or as a cozy treat with your favorite cup of coffee. Easy to make in just 35 minutes, these one-bowl delights use pantry staples like brown sugar, vanilla extract, and a hint of salt for balance. Whether you serve them warm or at room temperature, these muffins will become a go-to recipe for any banana lover. Perfect for meal prepping or sharing with loved ones, they combine the best of sweet and nutty flavors in a handheld treat you'll crave again and again!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup peanut butter
- 0.5 cup brown sugar
- 0.25 cup unsalted butter (melted and cooled)
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup chopped nuts (walnuts or pecans)
- 0.25 cup milk
- 0.25 cup additional chopped nuts (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and lump-free.
Add the peanut butter, brown sugar, melted butter, egg, and vanilla extract to the mashed bananas. Whisk the mixture until well combined and smooth.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Stir in the milk until the batter is smooth and cohesive, being careful not to overwork the mixture.
Fold in the chopped nuts gently to ensure even distribution throughout the batter.
Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops with additional chopped nuts for extra crunch and visual appeal.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 322 mg | 108% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 144.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 386 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3224 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
