Peanut Butter and Banana Muffins
Start your morning or satisfy your snack cravings with these irresistibly moist Peanut Butter and Banana Muffins! Bursting with the natural sweetness of ripe bananas and the creamy nuttiness of peanut butter, these muffins strike the perfect balance of flavor and texture. Made with simple pantry staples, they’re quick to whip up in just 15 minutes of prep time and come out of the oven golden and fluffy in under 20 minutes. Customize them with optional add-ins like crunchy chopped nuts or decadent chocolate chips to make them uniquely yours. Perfect for breakfast on the go, an after-school treat, or a mid-day pick-me-up, these muffins are a wholesome, crowd-pleasing option that you’ll love to bake again and again. Serve warm or store for later; they’ll stay deliciously fresh for up to three days!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 3 medium ripe bananas, mashed
- 0.5 cups peanut butter (creamy or chunky)
- 0.5 cups brown sugar
- 0.25 cups unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 0.5 cups chopped nuts (optional)
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, combine the mashed bananas, peanut butter, and brown sugar. Mix until smooth and creamy.
Stir in the melted butter, beaten egg, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix.
If using, fold in the chopped nuts and/or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 390.9 g | 142% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 180.3 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 484 mg | 37% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3193 mg | 68% | |
*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.
