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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins Recipe
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Soft, moist, and packed with the nutty goodness of peanut butter and the natural sweetness of ripe bananas, these muffins are a wholesome treat perfect for breakfast, snacks, or dessert. With simple ingredients and easy steps, this recipe is beginner-friendly yet versatile enough for creative twists.

Ingredients

Scale

Dry Ingredients:

  • 1¾ cups (220g) whole wheat or all-purpose flour (or a mix)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • 1 cup (230g) mashed ripe bananas (about 3 medium bananas)
  • ½ cup (170g) honey or pure maple syrup
  • ½ cup (120g) plain Greek yogurt (or regular yogurt)
  • 2 tablespoons (28g) melted coconut oil (slightly cooled)
  • 1 large egg (room temperature)
  • ⅓ cup (80ml) unsweetened almond milk (or any milk of choice)
  • ½ cup (125g) creamy peanut butter (natural style works too)
  • 2 teaspoons pure vanilla extract

Optional Add-ins:

  • ½ cup (113g) mini chocolate chips for extra sweetness.
  • ¼ cup (63g) melted peanut butter for drizzling.

Instructions

Step 1: Preheat Oven & Prep Pan

Preheat your oven to 425°F (218°C). Line a standard muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, mash the bananas until smooth. Whisk in honey, yogurt, coconut oil, egg, almond milk, peanut butter, and vanilla extract until fully combined. The mixture should be thick but pourable.

Step 4: Combine Wet & Dry Ingredients

Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined—overmixing can make muffins dense.

Step 5: Add Optional Chocolate Chips

If using chocolate chips, fold them in now for bursts of sweetness in every bite.

Step 6: Fill Muffin Tin

Spoon batter evenly into the prepared muffin cups, filling each nearly to the top for bakery-style muffins.

Step 7: Bake in Two Stages

Bake at 425°F (218°C) for the first 5 minutes to help muffins rise quickly. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool & Drizzle (Optional)

Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Drizzle melted peanut butter over slightly warm muffins if desired.

Notes

Serving Suggestions:

  • Enjoy warm with coffee or tea for breakfast or as an afternoon snack. Pair with fresh fruit or yogurt for a balanced meal.

Tips & Tricks:

  • Use overripe bananas for maximum sweetness and flavor.
  • For even portions, use an ice cream scoop to fill muffin cups.
  • Don’t skip preheating at high heat—it helps create domed muffin tops!

Storage & Reheating Instructions:

  1. Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 1 week.
  2. To freeze, wrap cooled muffins individually in plastic wrap and store in an airtight bag for up to 3 months. Thaw at room temperature or microwave for about 20 seconds before serving.

Find it online: https://cakeshungry.com/peanut-butter-banana-muffins/