Banana Peanut Butter Muffins are the perfect way to use up brown bananas while making something everyone will love. They're soft and moist, ready in under 30 minutes, and have become a true family favorite in my house. Plus, they're loaded with chocolate chips! Whether it's a quick breakfast or snack, they make busy mornings a breeze.
Peanut Butter Banana Muffins Recipe Essentials
- 🍽️ Course: Breakfast or snack
- ⏱️ Cooking Time: 18 minutes
- 🍴 Servings: 18
- 🍌 Flavor Profile: Sweet, nutty, and fruity with rich peanut butter and banana notes
- ☕️ Best Served With: Coffee, tea, or a glass of milk
- 🧊 Make Ahead?: Yes, the muffins store well and can be made ahead or frozen
Summarize and Save This Content On
I love that this peanut butter banana muffin recipe yields 18 muffins instead of the usual 12, so there's plenty to enjoy throughout the week. I make them ahead on the weekend to help with busy mornings, and they're perfect for breakfast, a snack, or even dessert.
If you love peanut butter and banana recipes, you should make this peanut butter banana bread and peanut butter chocolate bananas.
Why You'll Love This Recipe
- You don't need an electric mixer: All you need to make these peanut butter banana muffins is a silicone spatula to stir the ingredients, no electric mixer required!
- Peanut butter and bananas are balanced: The bananas are ripe and sweet, while peanut butter has a subtly savory, salty flavor that keeps each bite balanced yet tasty.
- They're freezer-friendly: You can make these ahead and keep them in the freezer as a quick breakfast item, an after-school treat, or even as a satisfying dessert.
Ingredients
You'll find the most important ingredients for these banana and peanut butter muffins listed below.
- Bananas: Overripe bananas are best here. Lots of brown spots that are almost black ensure the sweetest bananas possible, so you get great flavor in the muffins. You'll need about a cup of mashed bananas, which is about 4 small ones or 2-3 larger ones.
- Peanut butter: I prefer smooth peanut butter over crunchy because of the consistency, similar to these peanut butter cookies with M&M's.
- Mini chocolate chips: I like mini chips because you get more chocolate in each bite, and they sink into the batter less than larger chocolate chips.
- Vegetable oil: This is the fat I use in the muffin batter, but coconut or even canola oil makes a good 1:1 swap. Just keep in mind that coconut oil will slightly change the flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Nut-free: Make a 1:1 swap of sunflower seed butter for the peanut butter. The texture and flavor will differ, but they are still delicious, especially if someone in your life has a nut allergy.
- Gluten-free: Use your favorite gluten-free flour blend in place of the all-purpose flour to make a gluten-free version.
- White chocolate chips: Swap the semi-sweet chips for white chocolate chips to add more richness.
- Add chopped nuts: Replace ¼- ½ cup of mini chocolate chips with chopped peanuts to add texture.
How to Make Banana Peanut Butter Muffins
Preheat your oven to 400°F and line your muffin tin with liners. Then, you can mix your muffin batter!
Step 1: Mash bananas. Add the bananas to a bowl and mash with a fork.
Step 2: Add wet ingredients. Add the granulated sugar, peanut butter, vegetable oil, milk, eggs, and vanilla extract to the mashed bananas. Mix together.
Step 3: Add dry ingredients. Add in the flour, baking powder, and salt. Mix again until there are no dry streaks
Step 4: Add chocolate chips. Gently fold in the chocolate chips.
Step 5: Scoop batter into the pan. Divide the muffin batter between 18 muffin cavities (do a second batch if you only have one pan). Then, top each one with more mini chocolate chips.
Step 6: Bake, cool, and serve. Next, put the muffins in the oven and bake them for about 18 minutes or until the tops are golden brown. Then allow them to cool for a few minutes before topping one with a scoop of homemade banana ice cream.
Expert Tips
- Check for doneness with a toothpick: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs (no wet batter), they're ready.
- Unripe bananas? If your bananas aren't ripe enough, you can put them in the oven. They take 10-15 minutes at 300°F. This hack helps ripen them, making them sweeter and softer.
- Spray the muffin liners: As extra help, I like to spray the inside of the muffin liners with a little nonstick cooking spray. It makes them even easier to remove.
- Storing the muffins: Keep the banana and peanut butter muffins in an airtight container for 2-3 days at room temperature or 5-7 days in the refrigerator.
- Freezer directions: Wrap each muffin individually with plastic wrap and then place them in a freezer bag. This allows you to thaw only the amount that you need.
These mini banana chocolate chip muffins are a fun mini version without peanut butter that I love!
Serving Suggestions
- Brunch pairings: Prepare a tasty brunch spread featuring these muffins with sour cream blueberry coffee cake, hash browns, and sausage links.
- Savory breakfast: Enjoy some savory egg dishes like these easy omelet bites or a cheese omelet to balance the sweetness of the banana peanut butter muffins.
- Drink ideas: Go with orange juice, milk, or make a pumpkin chai latte.
Peanut Butter Banana Muffins Recipe FAQs
Overmixing the muffin batter or using underripe bananas can make the muffins come out dense or gummy instead of soft and moist. After adding the flour, mix until it's just combined to prevent overmixing, and choose overripe bananas (lots of brown/black spots) for the best texture possible.
Sure! Thaw your bananas completely, drain any excess moisture, and they are ready to use in these easy banana muffins with peanut butter.
You can, but I find that the flavor is much better with them! Keep in mind that this will make these peanut butter banana muffins less sweet and yield 15 instead of 18.
Yes, just make sure that you stir it well before you add it to the batter. The oil separates as it sits. You'll get a similar result to commercial peanut butter.
More Delicious Peanut Butter Recipes
Do you like cooking with peanut butter? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Peanut Butter Muffins
Ingredients
- 1 cup over ripe banana mashed (about 4 small bananas)
- 250 grams all-purpose flour about 2 cups
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 100 grams granulated sugar about ½ cup
- ½ cup creamy peanut butter
- ½ cup vegetable oil
- ½ cup whole milk
- 2 eggs large
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips more for the top if desired
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- Mash bananas in a large bowl, then add granulated sugar, peanut butter, vegetable oil, milk, eggs and vanilla extract. Mix well.
- With a spatula add in dry ingredients (flour, baking powder, and salt), until there are no dry streaks, then fold in chocolate chips.
- Divided evenly into 18 muffin cavities (I use a 3-tablespoon scoop to start then evenly divide any remaining batter).
- Bake for about 18 minutes or until golden brown.
- Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Notes
- To check if your banana peanut butter muffins are done, insert a toothpick into the center. If it comes out mostly clean with a few crumbs and no wet batter, they're ready.
- Overmixing the batter or using underripe bananas can lead to dense, gummy muffins instead of soft and moist ones. Mix just until combined after adding the flour, and use overripe bananas with plenty of brown spots for the best texture.
- If your bananas aren't ripe enough, bake them at 300°F for 10-15 minutes to help soften and sweeten them quickly.
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