These easy banana and peanut butter muffins are a perfect treat for those who adore the classic combination of peanut butter and banana.
Not only are they easy to make, but they’re also packed with protein and are the perfect breakfast or snack option.
If you're a regular reader of this blog, you'll know I love muffins!
These easy peanut butter and banana muffins were developed using my tried and tested basic muffin recipe, with a few tasty tweaks.
The creamy peanut butter and ripe bananas give these muffins a rich and delicious taste, while the peanut butter chips add a touch of salty sweetness that makes them irresistible!
👩🍳 Have you seen my blueberry banana bread recipe? Another great way to use up those over-ripe bananas!
✔️ Why should you try it?
- These banana peanut butter muffins are quick and easy to make, making them a perfect snack or breakfast option when you're short on time.
- They're packed with protein, which helps to keep tummies nice and full, making them a great choice for a mid-day snack or post-workout pick-me-up.
- They're a great way to use up over-ripe bananas that might otherwise go to waste.
- They make a great grab-and-go breakfast option for busy mornings when you don't have time to sit down for a meal.
⭐ Five Star Reader Review
These muffins turned out to be absolutely delicious! They were the perfect afternoon snack for me and my kids! ANJALI ⭐⭐⭐⭐⭐
Bananas - 200g (roughly 2 medium bananas), mashed. Make sure they are overripe and soft.
Peanut Butter Chips - or use white chocolate chips if you can't find peanut butter chips. They will still taste of peanut butter as I substitute some of the melted butter with peanut butter in my basic muffin mix.
My basic muffin mix;
140g Caster Sugar
200g Plain Flour
1 teaspoon Bicarbonate of Soda
140g melted Butter - I used 100g butter and 40g of peanut butter to make the muffins extra peanutty.
1 teaspoon Vanilla Extract
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Weigh out the dry ingredients into a bowl.
Two: In a separate jug mix together the melted butter and peanut butter, yogurt, eggs, and vanilla extract. Stir through the mashed banana then mix the wet ingredients into the dry ingredients and stir to combine. Be careful not to over-mix the batter.
Three: Add the peanut butter chips (or white chocolate chips if using them instead).
Four: Divide the muffin batter between 12 muffin cases and bake for 18 minutes.
💭 Top tips
- The riper the bananas, the sweeter and more flavourful the muffins will be.
- Overmixing the batter can result in tough and dense muffins. Mix the ingredients until just combined.
- Use a muffin scoop or ice cream scoop to portion out the batter evenly into the muffin cups.
- I purchased the peanut butter chips online, but I've also seen them in large supermarkets in the UK.
🍴 Serving suggestions
These banana and peanut butter muffins are an ideal after-school snack for kids, keeping them full until dinnertime. They also make for a great breakfast or post-run snack for adults.
If you're in the mood for a quick and easy dessert, try serving the muffins warm out of the oven with a side of custard or honeycomb ice cream for a delicious treat.
- Add some chocolate chips to the batter for a delicious chocolate-peanut butter-banana combo.
- Add a handful of chopped nuts to the muffins for added taste and texture. Walnuts or pecan nuts would be a good choice.
- Make the muffins even healthier by using wholemeal plain flour and reduce the sugar content to 100g.
Store - allow the muffins to cool completely and then place them in an airtight container or resealable plastic bag. You can store them at room temperature for up to 3 days.
Freeze - they can also be frozen for up to 3 months. Once cooled place the muffins in a freezer-safe container with a lid and separate each layer of muffins with non-stick baking paper.
The muffins are packed full of protein so are a great way of keeping kids' tummies full. Bananas are also a great source of potassium and magnesium. Use wholemeal flour and reduce the sugar, to make the muffins even healthier.
Overmixing muffin batter results in tough and chewy muffins. Fold ingredients in gently and don't worry if the batter is still a bit lumpy.
For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
The secret to moist muffins is to not overmix the batter, as overmixing can lead to tough and dry muffins. Also, be sure to use enough fat, such as butter or oil, and a liquid ingredient, such as milk or yogurt, to keep the muffins moist. Another tip is to not overbake the muffins, as this can cause them to dry out.
More peanut butter recipes you might like:
- Peanut Butter Granola
- Peanut Butter Flapjacks
- Peanut Butter Chip Cookies
- Chocolate Peanut Butter Squares
- Peanut Butter Porridge
- No Bake Chocolate Peanut Butter Bars
🧁More muffin recipes to try
- Easy Christmas Cake Muffins Recipe
- Cinnamon Spiced Pumpkin Muffins with Cream Cheese Frosting
- Easy Apple & Cinnamon Muffins Recipe
- Easy Blackberry Muffins Recipe
- Easy Air Fryer Muffins (Blueberry & White Chocolate)
- Easy Chocolate Nutella Muffins Recipe
- Easy Stollen Muffins Recipe
- Easy Gingerbread Muffins with Lemon Drizzle
Easy Banana & Peanut Butter Muffins
- 12 Hole Muffin Tin
- Muffin Cases
- Mixing Bowl
- Wooden Spoon
- Kitchen Scales
- Measuring Spoons
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Yogurt
- 2 Eggs
- 100 g Butter melted
- 40 g Peanut Butter melted
- 1 teaspoon Vanilla Extract
- 200 g Bananas mashed (about 2 medium bananas)
- 100 g Peanut Butter Chips or use white chocolate chips
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with paper cases.
- Put the caster sugar, plain flour and bicarbonate of soda into a large bowl.140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
- In a separate jug mix together the natural yogurt, eggs, melted butter, melted peanut butter, vanilla extract and mashed banana.100 ml Yogurt, 2 Eggs, 100 g Butter, 40 g Peanut Butter, 1 teaspoon Vanilla Extract, 200 g Bananas
- Mix the wet ingredients into the dry ingredients. Stir to combine but do not over mix.
- Fold in the peanut butter chips.100 g Peanut Butter Chips
- Divide the mixture between 12 muffin cases and bake in the oven for 18 minutes until golden.