Introduction
These Peanut Butter Banana Muffins are the perfect grab-and-go breakfast or snack—naturally sweetened with ripe bananas, packed with creamy peanut butter, and loaded with protein to keep you full for hours. They’re moist, fluffy, and so easy to make in just one bowl!
Why You’ll Love This Recipe
Healthy-ish – No refined sugar, just honey & bananas
High-protein – Thanks to peanut butter & Greek yogurt
Meal-prep friendly – Freeze well for quick breakfasts
Kid-approved – A sneaky way to use up overripe bananas
Ingredients You’ll Need
For the Muffins:
- 1 ½ cups mashed ripe bananas (about 3 medium)
- ½ cup creamy peanut butter (natural or regular)
- ¼ cup honey or maple syrup
- 1 large egg
- ¼ cup Greek yogurt (or applesauce)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or whole wheat)
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Optional Mix-Ins:
- ½ cup chocolate chips (dark, milk, or mini)
- ¼ cup chopped peanuts (for crunch)
- 1 tbsp chia seeds (for extra fiber)
Step-by-Step Instructions
1. Prep the Wet Ingredients
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, mash bananas until smooth.
- Whisk in peanut butter, honey, egg, yogurt, and vanilla until fully combined.
2. Add Dry Ingredients
- Sprinkle flour, baking soda, cinnamon, and salt over the wet mixture.
- Gently fold until just combined (don’t overmix—a few lumps are okay).
- Fold in chocolate chips or nuts if using.
3. Bake & Cool
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Pro Tip: For bakery-style domes, bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) for the remaining time.
Expert Tips for Perfect Muffins
Flavor & Texture Tweaks
- Extra moist? Add 2 tbsp melted coconut oil to the batter.
- More protein? Swap ½ cup flour for protein powder.
- Vegan version? Use flax eggs and maple syrup.
Storage & Freezing
- Room temp: Keep in an airtight container for 2 days.
- Fridge: Stays fresh for 5 days (microwave for 10 sec to soften).
- Freeze: Wrap individually and freeze for 2 months (thaw or toast).
Troubleshooting
Problem: Muffins too dense
Solution: Don’t overmix—fold just until combined.
Problem: Too dry
Solution: Check bananas—they should be very ripe (brown spots).
Frequently Asked Questions
Can I use almond butter instead?
Yes! Any nut or seed butter works.
What if I don’t have Greek yogurt?
Substitute sour cream, buttermilk, or extra mashed banana.
Can I make these gluten-free?
Use 1:1 gluten-free flour blend.
Why did my muffins sink?
Overmixing or underbaking—check with a toothpick at 18 minutes.
Why These Muffins Are a Must-Try
Naturally sweetened – No sugar crash!
Balanced macros – Carbs, protein, and healthy fats
Perfect for busy mornings – Grab, go, and enjoy
Peanut Butter Banana Muffins: Moist, Fluffy & Protein-Packed!
- Total Time: 40 mins
Description
Treat yourself to these delicious peanut butter banana muffins! They’re the perfect blend of creamy peanut butter and sweet bananas, creating a moist and flavorful muffin that’s perfect for breakfast, a snack, or dessert. These muffins are sure to be a hit with everyone.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed
¾ cup granulated sugar
1 egg
⅓ cup melted butter
½ cup creamy peanut butter
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, mix mashed bananas, sugar, egg, melted butter, peanut butter, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These peanut butter banana muffins are a delightful and easy-to-make treat that combines two classic flavors in one delicious bite. Perfect for any time of day, they are sure to become a family favorite. Give them a try and enjoy the deliciousness!
