Peanut Butter Banana Muffins Recipe

If you love peanut butter and banana together, you’re going to enjoy this muffin recipe. It’s not just a quick snack—it’s a warm, comforting bite that mixes the natural sweetness of ripe bananas with the creamy richness of peanut butter. Throw in a bit of cocoa powder, and you get a subtle chocolate twist that’s hard to resist.

I came up with this recipe because I’m a fan of healthy, simple baked goods that don’t skimp on flavor or texture. Plus, it’s an excellent way to use up those overly ripe bananas sitting on your counter.

Peanut butter and banana have been a classic duo for years—think sandwiches or smoothies. But here, they shine in muffin form. Perfect for breakfast on the run, a post-workout snack, or a guilt-free dessert. Adding cocoa powder and optional dark chocolate chips takes these muffins from basic to something special: moist, rich, and deeply satisfying.

Recipe Overview

Prep and Cook Time

• 5 minutes prep
• 25 minutes baking
  In about half an hour, you’ll have warm, delicious muffins ready to enjoy.

Servings and Scaling Tips

• Makes 12 standard muffins, great for sharing or enjoying during the week.
• Want more? Double the recipe and bake in batches or use jumbo muffin tins (baking time will be closer to 30-35 minutes).

Servings	Bananas	Peanut Butter	Eggs	Baking Powder	Cocoa Powder	Bake Time
12	6	2 cups	4	2 tsp	4 tbsp	25 mins
6	3	1 cup	2	1 tsp	2 tbsp	20-22 mins (smaller)
24	12	4 cups	8	4 tsp	8 tbsp	25-30 mins (batched)

Difficulty Level

• Beginner-friendly. Straightforward steps. No fancy skills needed.

Equipment Needed

• Standard muffin tin
• Muffin liners or cooking spray
• Ice cream scoop or large spoon (for even portions)
• Mixing bowl and spatula or sturdy spoon

Make-Ahead/Meal Prep Options

• Store at room temp in airtight container for 2-3 days
• Refrigerate up to 1 week
• Freeze individually or in batches; thaw overnight or warm gently in the microwave

Ingredients

Here’s what you need and why:

• 6 ripe or “sketchy” bananas, mashed: The sweeter and riper, the better. Brown spots mean natural sweetness and extra moisture.
• 2 cups drippy peanut butter: Use natural, creamy peanut butter that’s a bit runny for easy mixing and rich flavor. Avoid processed kinds with added sugars or oils.
• 4 eggs: These bind the batter and give the muffins structure so they rise nicely.
• 2 tsp baking powder: Helps the muffins puff up light and fluffy.
• 4 tbsp unsweetened cocoa powder: Adds chocolate flavor that balances the banana and peanut butter sweetness.
• Dark chocolate chips (optional): Sprinkle on top for melty, gooey chocolate bites.

Substitutions

• Bananas: No good substitute here—bananas provide moisture and sweetness. Use less ripe for milder sweetness.
• Peanut butter: Try almond or sunflower seed butter, especially for allergies.
• Eggs: For vegan, replace each egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes).
• Baking powder: No baking powder? Use 1/2 tsp baking soda + 1 tsp cream of tartar.
• Cocoa powder: Can omit or reduce if you prefer classic peanut butter banana flavor.

Ingredient Tips

• Ripe bananas = natural sweetness and moist muffins
• Choose natural peanut butter for best taste and health
• Use good quality unsweetened cocoa powder to avoid bitterness

Step-by-Step Method

Let’s make these muffins together, step by step:

Step 1: Preheat and Prep
Set your oven to 365°F (185°C). This heat cooks muffins through nicely without drying them out. Line your muffin tin with paper liners or lightly grease it. Use an ice cream scoop or large spoon to portion the batter evenly later.

Step 2: Mash Bananas
Peel the 6 ripe bananas. Mash them in a big bowl with a fork or potato masher until mostly smooth, with a few small lumps. The smell? Sweet banana heaven. This adds the natural sweetness and moisture your muffins need.

Step 3: Mix Peanut Butter and Eggs
Add peanut butter to the mashed bananas. If it’s thick, stir it a bit first. Pour in the 4 eggs and mix everything with a stiff spoon or spatula until smooth and glossy. The batter will be thick and nutty-smelling — exactly how it should be.

Step 4: Add Baking Powder and Cocoa
Sprinkle in 2 tsp baking powder and 4 tbsp cocoa powder. Fold gently to combine, just until no dry streaks remain. Don’t overmix or your muffins could get tough. The batter should look thick and have a lovely chocolate-peanut butter color.

Step 5: Portion Batter
Use your scoop or spoon to fill each muffin cup about three-quarters full. This leaves room for rising. If you want, sprinkle dark chocolate chips on top—they’ll melt and add rich gooey spots. Don’t push them in, just let them rest on top.

Step 6: Bake
Place the tin in the oven’s center rack. Bake for about 25 minutes. Around 20 minutes, peek through the oven door to watch your muffins rise and brown. To test if they’re done, poke a toothpick into the center. It should come out clean or with a few moist crumbs.

Step 7: Cool and Enjoy
After baking, let the muffins cool in the pan for 5-10 minutes. Then move them to a wire rack to cool completely. This keeps the bottoms from getting soggy. Eat warm or at room temp, maybe with a smear of peanut butter for extra yum.

Common Mistakes to Avoid

• Using underripe bananas leads to drier, less sweet muffins
• Overmixing makes muffins dense and rubbery
• Overfilling pans can cause messy overflow
• Baking too hot dries out muffins—stick to 365°F

Pro Tips

• Use an ice cream scoop for even muffins
• Let bananas get very ripe for sweetness and moisture
• Add a pinch of salt if your peanut butter is unsalted—it balances flavors
• Toss in chopped nuts or oats for texture

Variations & Customization

This recipe is a great base to tweak:

Dietary swaps:

• Gluten-free? Use gluten-free baking powder and flour if adding any flour.
• Vegan? Use flax eggs and plant-based peanut butter.

Flavor twists:

• Add cinnamon or nutmeg for warm spice.
• A pinch of cayenne adds unexpected heat that goes well with chocolate.

Fancy vs. Simple:

• For fancy, drizzle with melted peanut butter or chocolate ganache after cooling.
• Sprinkle chopped roasted peanuts on top before baking for crunch.
• Keep it simple for everyday eating—it’s wonderful as is.

Seasonal ideas:

• In fall, mix in pumpkin puree and pumpkin spice.
• In summer, fold in fresh berries for a fruity twist.

Serving & Storage

Serving ideas:

• Warm muffins with peanut butter or Greek yogurt
• Pair with fresh fruit or coffee/tea

Great sides:

• Green smoothie or oatmeal for breakfast
• Cold milk or almond milk for a snack

Storage:

• Airtight container at room temp: 2-3 days
• Refrigerate: up to 1 week
• Freeze: up to 3 months (wrap individually or in batches)

Reheating:

• Microwave for 15-20 seconds or toaster oven for 5 minutes to refresh softness and aroma

Make-ahead:

• Bake in advance and freeze. Thaw in fridge overnight or warm gently before eating. Breakfast done!

I hope this guide helps you bake these Healthy Peanut Butter Banana Muffins with ease and joy. They’re a perfect balance of wholesome ingredients and rich flavors—simple enough for beginners and satisfying for baking pros. Enjoy every bite!

If you want, I can help create printable recipe cards or video tutorials to make baking even easier. Just ask!

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