Peanut Butter Banana Muffins (Print Version)
Moist, fluffy muffins loaded with ripe bananas and creamy peanut butter. Ideal breakfast or snack.
# 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
# How to Make It:
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 evenly distributed.
03 - In a large bowl, mash ripe bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract; beat until smooth and well blended.
04 - Stir milk into the wet mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Fold gently with a spatula just until combined—batter should remain slightly lumpy. Avoid over-mixing to prevent tough muffins.
06 - Gently fold in chocolate chips or chopped peanuts if desired.
07 - Divide batter evenly among prepared muffin cups, filling each approximately three-fourths full.
08 - Bake for 18-22 minutes until golden and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They stay incredibly moist for days, thanks to those overripe bananas doing all the heavy lifting
- The peanut butter adds this richness that makes them feel like a treat, not just breakfast
- You probably have everything in your pantry right now, especially those neglected bananas
02 -
- Over-mixing the batter makes tough muffins, so stop as soon as you dont see dry flour anymore
- Room temperature ingredients blend better, so pull everything out about 30 minutes before baking
- The muffins are done when they spring back when touched lightly in the center
03 -
- Freeze ripe bananas when they hit that perfect spotted stage so you are always ready to bake
- Use an ice cream scoop to fill the muffin cups for perfectly portioned, uniform muffins