Peanut butter lovers are going to love these fluffy peanut butter banana muffins. They're the perfect way to start your day or enjoy a midday snack.
We've been baking a ton of muffins lately. I would say about 6 different types of muffins have made their way across my kitchen table in the past few weeks. One of them being this absolutely delicious peanut butter banana muffin.
Why you'll love these muffins
These muffins are crazy easy to make! It takes only just a few minutes to mix everything together, and just a few more to bake them up.
It's a great way to use up any ripe bananas that are maybe too brown to enjoy on their own anymore.
We start the muffins at a high baking temperature to get a nice quick rise, then take down the temperature for the muffins to bake through. What you are left with are light, fluffy muffins that are infused with delicious peanut butter and banana flavor throughout.
Just like my 3-ingredient peanut butter cookies, these muffins are very easy to make and don't take a lot of time at all!
Substitutions for peanut butter
I know some people may way to bake these for someone who might have a peanut allergy. You can definitely substitute the peanut butter with almond butter, cashew butter, or even sun butter (sunflower butter).
Anything with a similar consistency would also probably work. Just keep in mind if you use anything sweeter than peanut butter, you will need to adjust the amount of sugar within the muffin.
The absolute best part about these peanut butter banana muffins is that you don't need a ton of ingredients, and the ingredients you do need are all pantry staples. That means you probably already have everything in your kitchen to make them!
- Bananas - The bananas add moisture, sweetness, and flavor. It also acts like a binder holding the muffins together. Always use ripe bananas that have brown spots on them.
- Oil - You can use any neutral flavored oil you like or have on-hand. Just do not use unrefined coconut oil (unless you want a hint of coconut in your muffins) or extra virgin olive oil.
- Milk - Use any variety of milk that you prefer. I typically use an almond-cashew milk blend, because that is what I drink. Dairy milk and milk alternatives are pretty interchangeable with this recipe as long as it isn't flavored with anything like chocolate or strawberry.
- Egg - It acts as a binder. I've used egg alternatives such as ground flaxseed and water with success in this recipe in the past.
- Vanilla extract - It adds more dimension to the flavor. Be sure to use pure vanilla extract.
- Sugar - I usually use granulated sugar in my peanut butter banana muffins, but you can also substitute some of the granulated sugar with brown sugar.
- Peanut butter - I use creamy peanut butter. I like to use a brand like Jif, but any natural peanut butters will also work as long as you stir the peanut butter well before you use it.
- All-purpose flour - We need flour to add structure and volume to the muffins.
- Leavening and salt - To help make the muffins rise and to enhance the flavor of the peanut butter and banana.
How to make
Making muffins is a fairly easy process, which is why it is a favorite among new and advanced bakers alike. These banana peanut butter muffins are especially fun to make alongside the kids!
- Mix together all the wet ingredients into a large bowl until well combined.
- Stir together the dry ingredients in a small bowl until fully combined.
- Add the dry ingredients into the wet ingredients and mix until they are barely combined. Lumps are fine.
- Evenly divide the batter into your prepared pan and bake!
You can do more to these peanut butter banana muffins to make them even better. Here are a few ideas to get you started.
- Add chocolate chips or chopped chocolate.
- Add ground cinnamon to make things cozy.
- Make them healthier by substituting some of the flour with white whole wheat flour.
Peanut butter glaze
I sometimes like to top my muffins with a peanut butter glaze. All you need to do is whisk together 2 tablespoons of peanut butter with ½ teaspoon of vanilla extract, and 1 cup powdered sugar. Stir in some cream slowly until it is a nice drizzly consistency.
When the muffins are completely cooled, keep them in an airtight container for freshness for up to three days. You can freeze your muffins, and these muffins freeze very well. They will last about a month in the freezer, and to thaw, you would leave them in the refrigerator for a few hours.
Pro tip: If you love when the muffins are fresh from the oven, you can rewarm your muffins in the microwave for about 10 - 15 seconds.
Yes! You can double the recipe, or you can bake them in mini muffin pans. You will need to start checking for doneness at about 10 minutes for mini muffins.
The banana adds flavor, sweetness, and adds as a binding agent in the muffins. I would not recommend substituting it, but you may try to use applesauce instead.
Muffins can be healthy, especially if you make them using good ingredients. These muffins in particular are healthier than most because you use less sugar than most recipes thanks to the bananas that give a natural sweetness. You can make these muffins even more healthy by substituting some of the flour with whole wheat flour or folding in some old fashioned oats.
Other recipes you may like
You might want to try these chocolate chip banana muffins, healthy blueberry muffins, or blueberry doughnut muffins. These brownie muffins and carrot cake muffins are really popular, too. I also love these chocolate zucchini muffins, peach muffins and peanut butter and jelly muffins.
Peanut Butter Banana Muffins
- 1 cup mashed ripe banana about 3
- ⅓ cup vegetable oil or avocado oil
- ½ cup almond milk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup peanut butter
- 1 ½ cups flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- Preheat the oven to 425°F. Line a muffin tin with liners,
- Mash your bananas in a large bowl.
- Add in the oil, milk, egg, and vanilla to the bowl. Beat well.
- Add in the sugar and peanut butter, beat well until smooth
- Stir together the four, salt, and baking soda in a separate smaller bowl.
- Pour the flour mixture into the banana mixture and stir until just combined, there will be lumps, and that is okay.
- Divide the batter evenly in the muffin tin, and bake for 5 minutes. Turn down the heat to 350°F without opening the oven door, and continue to bake for 12 - 15 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Use creamy peanut butter. Natural peanut butter can work, as long as you stir the peanut butter well first.
- Store in an airtight container for up to 3 days at room temperature or 3 months in the freezer.
- Use ripe bananas that are at least speckled with brown spots. The more brown spots, the better.
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