Peanut butter and banana is a classic combination that everyone loves. If you’re a fan of this classic flavour combination too, then you will love these peanut butter and banana muffins.
Not only are they easy to make, but they’re also packed with protein and are the perfect breakfast or snack option.
You'll know by now that I'm a bit of a muffin fan with recipes for lemon drizzle muffins, blackberry muffins, chocolate courgette muffins, raspberry and white chocolate muffins, blueberry and white chocolate muffins, and mincemeat muffins already on the blog!
These easy peanut butter and banana muffins were also 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?
- Quick and easy to make.
- Packed with protein keeping tummies nice and full.
- Uses up over-ripe bananas
- A great grab-and-go breakfast option.
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 instead).
Four: Divide the muffin batter between 12 muffin cases and bake for 18 minutes.
💭 Top tips
- Be careful not to over-mix the batter. Gently stir together the wet and dry ingredients and fold in the peanut butter chips. Over-mixing will create hard and rubbery muffins not light and fluffy ones!
- I purchased the peanut butter chips online but I've also seen them in large supermarkets in the UK.
🍴 Serving suggestions
The peanut butter and banana muffins are a perfect after-school snack for kids and keep their tummies nice and full until dinner time.
I also eat them for breakfast, or as a post-run snack.
If I'm looking for something quick and easy for dessert I'll serve the muffins warm out of the oven with custard or no churn honeycomb ice cream.
- If you can't get hold of peanut butter chips just swap them for white or milk chocolate chips. You will still get the peanut butter taste through the peanut butter used in the batter.
- 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.
The muffins will keep in an airtight container for up to three days. 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.
Some more peanut butter recipes you might like;
- Peanut Butter Granola
- Peanut Butter Flapjacks
- Peanut Butter Chip Cookies
- Chocolate Peanut Butter Squares
- Peanut Butter Porridge
🍽️ More family-friendly recipes
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Peanut Butter and Banana Muffins
- 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.
- Weigh out 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.
I'm linking these muffins up to #CookBlogShare, which this week is hosted by Recipes Made Easy.
Warm and delicious. My son could not stop eating them. He usually doesn't like peanut butter on anything.
So pleased to hear your son enjoyed them. My kids gobble them down too.
These are perfect for breakfast and for snacking. Super tender and the muffins stay moist.
These were gone in a flash. My whole family loved these muffins. Thanks for sharing!
Happy to hear they were enjoyed by your family.
Helen - Cooking with my kids
These look like a delicious twist on regular banana muffins. My kids would love them.
Jacqui – Recipes Made Easy:Only Crumbs Remain
These look very moorish. Thank you for sharing with #CookBlogShare
Kat (The Baking Explorer)
They look absolutely yummy!
These muffins turned out to be absolutely delicious! They were the perfect afternoon snack for me and my kids!
Two of my favourite things, bananas and peanut butter, in one muffin!! Definitely making these with the kids at the weekend - thanks for a great recipe!
Helen @ family-friends-food.com
I love a banana muffin and it's a great idea to add nut butter for extra protein. I'm going to try these with almond butter though - can't bear peanuts, sorry!
I really really enjoyed reading this recipe, but I need to confess that my brain got fixated on one thing: peanut butter chips! I have never encountered them and I need them in my life - or rather my husband does, he is the big PB lover in the house. He will love these, let me just find an online shop that ships these chips to Sweden!
These are the kind of muffins that would have me looking forward to a Monday breakfast! Super high and delish! Cannot wait to try these - as well as those mincemeat muffins you mentioned!
These muffins are right up my alley! Such a lovely treat.
Just made these today because everything was in the cupboard,almost,used walnuts instead and crunchy peanut butter and as usual with your recipes the proof of the pudding is in the eating.Also made the golden syrup cake,another success.Thanks to my getting a Cosori air fryer and Googling on line help from people like yourself it has opened up a whole new cooking world to me,thank you.
Made these yesterday ,also the golden syrup loaf cake and both turned out perfect.After getting an air fryer I needed info.on recipes etc.so went on Google and your name with others came up so thank you Beth,keep up the good work.