Peanut Butter Banana Muffins (Printable)
Moist, fluffy muffins packed with ripe bananas and creamy peanut butter—perfect for breakfast or snacks.
# 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 blended.
03 - In a large bowl, mash bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and well combined.
04 - Stir milk into the wet mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined—do not over-mix. Some small lumps are acceptable.
06 - Gently fold in chocolate chips or chopped peanuts if using.
07 - Divide batter evenly among muffin cups, filling each about 3/4 full.
08 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The texture is incredibly moist without being dense or heavy
- They freeze beautifully so you can bake once and eat for weeks
02 -
- Over mixing is the enemy of fluffy muffins, stop as soon as flour disappears
- Letting them cool in the pan for those 5 minutes prevents them from falling apart
03 -
- Use really ripe bananas with lots of brown spots for the sweetest flavor
- Room temperature ingredients blend more easily and create better texture