Banana Peanut Butter Muffins

Peanut butter banana muffins on a cooling rack.

Banana Peanut Butter Muffins

These Banana Peanut Butter Muffins are the perfect combination of ripe bananas and peanut butter. The flavors balance each other, keeping your muffins from becoming too sweet.

Prep Time5

Cook Time18

Total Time23

Servings:

Calories: 238kcal

Author: Karin and Ken

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.

Nutrition