Banana and peanut butter is a classic flavour combination for a very good reason! These light and fluffy peanut butter and banana muffins make a delicious and filling after school snack for kids, or a protein-packed grab and go breakfast 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, 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.
✔️ Why should you try it?
- Quick and easy to make
- Uses my fail-safe basic muffin mix
- Packed with protein keeping tummies nice and full
- A great grab and go breakfast option
Bananas – 200g (roughly 2 medium bananas) , mashed. Make sure they are over-ripe 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 tsp Bicarbonate of Soda
140g melted Butter – I used 100g butter and 40g of peanut butter to make the muffins extra peanutty.
1 tsp Vanilla Extract
One: Weight 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 like we want!
- 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.
Are banana and peanut butter muffins healthy?
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.
Some more peanut butter recipes you might like;
- Peanut Butter Granola
- Peanut Butter Flapjacks
- Peanut Butter Chip Cookies
- Chocolate Peanut Butter Squares
- Peanut Butter Chocolate Chip Banana Bread
- Peanut Butter Fudge
- Chocolate Crunch Peanut Butter Bars
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Peanut Butter and Banana Muffins
- 12 Hole Muffin Tin
- 12 muffin cases
- mixing bowls
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Yogurt
- 2 Eggs
- 100 g Butter melted
- 40 g Peanut Butter melted
- 1 tsp 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) 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.
- In a separate jug mix together the natural yogurt, eggs, melted butter, melted peanut butter, vanilla extract and mashed banana.
- Mix the wet ingredients into the dry ingredients. Stir to combine but do not over mix.
- Fold in the 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.