Peanut Butter Banana Muffins – Soft & Protein-Packed
Peanut Butter Banana Muffins: Your New Favorite Breakfast (or Snack!)
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Oh, the glorious combination of peanut butter and banana! It’s a classic pairing that instantly evokes comfort, nostalgia, and pure deliciousness. And when you combine them into a fluffy, moist muffin? Pure magic. These Peanut Butter Banana Muffins are an absolute game-changer for breakfast, snack time, or even a healthier dessert. Imagine biting into a warm, tender muffin, bursting with sweet banana flavor and that irresistible nutty embrace of peanut butter. It’s truly a match made in heaven!
This recipe is designed to be incredibly easy, even for beginner bakers, and quick enough to whip up on a busy weekday morning. The natural sweetness of ripe banana muffins means less added sugar, making these a treat you can feel good about. So grab those spotty bananas from your fruit bowl – it’s time to transform them into something truly spectacular!
What You’ll Need
Gathering your ingredients is the first step to muffin bliss!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) mashed ripe bananas (about 2-3 medium bananas)
- ½ cup (120ml) milk (any kind works!)
- ⅓ cup (80g) creamy peanut butter
- ¼ cup (60ml) vegetable oil or melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Equipment:
- Muffin tin (12-cup)
- Paper liners (optional, but recommended)
- Two large mixing bowls
- Whisk
- Spatula
How to Make Peanut Butter Banana Muffins
Get ready for a super simple process that yields incredible results!
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. Make sure there are no clumps.
- Mix Wet Ingredients: In a separate medium bowl, mash the ripe banana muffins until smooth. Add the milk, creamy peanut butter, oil (or melted butter), egg, and vanilla extract. Whisk until well combined and smooth.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and even desired for tender muffins! If using, gently fold in chocolate chips or nuts now.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
- Cool & Enjoy: Let the Peanut Butter Banana Muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, enjoy one (or two!) warm from the oven!
Tips for Perfection:
- Ripe Bananas are Key: The spottier, the better! Overripe bananas are sweeter and easier to mash, giving your muffins maximum flavor and moisture.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough muffins. Mix just until the dry ingredients are incorporated.
- High Initial Heat: Starting with a higher oven temperature (400°F/200°C) helps the muffins rise beautifully, giving them that classic domed top, then you can reduce it if preferred for even cooking, but for this recipe, it’s consistent.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They also freeze wonderfully for up to 3 months!
Fun Twists & Serving Ideas
While these Peanut Butter Banana Muffins are perfect as is, a little creativity never hurts!
- Chocolate Lover’s Dream: Add ½ cup of mini chocolate chips or chopped dark chocolate to the batter.
- Nutty Crunch: Fold in a handful of chopped walnuts, pecans, or roasted peanuts for extra texture.
- Streusel Topping: Combine 2 tbsp melted butter, 2 tbsp flour, 2 tbsp brown sugar, and a pinch of cinnamon. Crumble over the tops of the muffins before baking.
- Protein Boost: Stir in a scoop of your favorite protein powder (you might need a splash more milk to maintain consistency).
- Serve Warm: There’s nothing quite like a warm muffin. Pop one in the microwave for 15-20 seconds before enjoying.
- Spread it On: A dollop of extra peanut butter, a drizzle of honey, or a smear of cream cheese frosting takes these to the next level.
- Pair with Coffee or Tea: The ultimate breakfast or afternoon pick-me-up.
Why You’ll Love This Recipe
These Peanut Butter Banana Muffins aren’t just a recipe; they’re a little hug in muffin form. They’re incredibly moist, packed with wholesome flavor, and strike that perfect balance between sweet and savory. They’re excellent for meal prep, making busy mornings a breeze, and are always a hit with kids and adults alike. Plus, who doesn’t love using up those overripe bananas instead of tossing them?
Reader Reviews
Sarah M. ⭐️⭐️⭐️⭐️⭐️
“These muffins are absolutely divine! My kids devoured them, and I loved that they’re not overly sweet. The peanut butter and banana combo is just perfect. Will definitely be making these again and again!”
David P. ⭐️⭐️⭐️⭐️⭐️
“As a huge fan of both peanut butter and bananas, I had high expectations, and this recipe delivered! Super easy to follow, and the muffins came out perfectly moist and fluffy. Great for a quick breakfast on the go.”
Jessica L. ⭐️⭐️⭐️⭐️⭐️
“So good! I added some dark chocolate chips, and they were heavenly. It’s a fantastic way to use up ripe bananas. The prep time was quick, and the instructions were very clear. Five stars!”
FAQs
Q: Can I use chunky peanut butter?
A: Yes, you can! Chunky peanut butter will add a nice textural element to your muffins. Creamy peanut butter will result in a smoother batter.
Q: How do I know if my bananas are ripe enough?
A: The best bananas for baking are very ripe, with many brown spots on the peel. They should be soft to the touch and easy to mash.
Q: Can I make these dairy-free?
A: Absolutely! Simply use your favorite plant-based milk (almond, soy, oat) and ensure your oil is vegetable oil (not butter) or use a dairy-free butter alternative.
Q: How long do these muffins last?
A: Stored in an airtight container at room temperature, they will stay fresh for up to 3 days. In the refrigerator, they’ll last up to 5 days.
There you have it – a recipe for the most delightful Peanut Butter Banana Muffins that will surely become a staple in your home. Happy baking!
