There’s nothing like these hearty Peanut Butter Banana Muffins for a quick snack!
Banana peanut butter muffins taste like a dessert indulgence but they are so healthy! Protein-packed peanut butter, potassium-rich bananas, and a handful of chocolate chips are baked up into fluffy, moist, and fluffy muffins that will disappear in seconds! These baked delights are perfect for freezing to tuck into a lunchbox or backpack, and they also taste great as a quick breakfast on the run. Why not make a double batch to keep on hand for snack emergencies or unexpected guests?
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Peanut Butter Banana Muffins
- Make these easy muffins for grab-and-go energy breakfast boosters or as a post-workout recovery treat!
- This recipe has everyone’s favorite flavors! Healthy for every day after school snacking or fancy enough for birthday cupcakes, who can resist these moist and fluffy peanut butter banana delights?
- Double up the recipe and make mini-muffins, a loaf for slices of bread (or French toast, or bake Texas (jumbo) muffins as a shareable dessert with whipped cream!
Ingredients and Variations
PEANUT BUTTER: Creamy or crunchy, it doesn’t matter! Almond butter and cashew butter are also fun to try! Avoid using seed butter since it doesn’t have enough fat for this recipe.
BANANAS: The browner the better! Old-ish bananas are sweeter and easier to incorporate into this recipe. PRO TIP: Sneak some veggies in by adding 4 ounces of kale puree (baby food) to half the bananas in this recipe. No one will ever know!
ADD-INS: Instead of chocolate chips, try toffee chips, white chocolate chips, peanut butter chips, toasted coconut, or dried fruit like cherries, blueberries, or chopped mangoes. Oatmeal will add an extra boost of B-vitamins, use rolled oats instead of quick oats so they maintain their shape.
FLOUR: Use whole wheat flour at a 1:1 ratio with white flour. Gluten-free flour will also work, choose your favorite blend and follow the package directions on how to calculate ratios. Oatmeal can be pulsed into a blender until it is fine and can be used as a flourless option, but will produce a more dense muffin and requires another half teaspoon of baking powder.
How to Make Peanut Butter Banana Muffins
Simple and delicious, these muffins are sure to become a family favorite!
- Preheat oven and prepare muffin tins with pan release.
- Whisk together dry ingredients.
- In a separate bowl, blend remaining ingredients (except the chocolate chips).
- Fold the wet ingredients into the dry until JUST COMBINED.
- Add chocolate chips and use a cookie scoop to fill muffin tins about ¾ full.
- Bake as per the recipe below.
- Let muffins cool for 5 minutes in pans before placing them on a cooling rack.
PRO TIP: Make a well in the center of the dry ingredients and pour in the wet. Fold the dry over the wet in the center as you rotate the bowl. Do not over-mix as this will cause the muffins to become dense and chewy.
Tips for Variations
- This recipe makes 18 regular-sized muffins, or 12 regular-sized muffins and 12 mini-muffins.
- For bread, bake in a loaf pan for about 45 minutes.
- Grease muffin tins or use pan release, which works like a charm! Alternately line the muffin tins with parchment or paper liners.
- 6 Tablespoons of mayonnaise can be used in place of the 2 eggs.
Keep peanut butter banana muffins in a covered container or zippered bag at room temperature for up to 4 days. Freeze fully cooled muffins wrapped in plastic in a zippered bag for up to 8 weeks. Pop a frozen muffin into a backpack or briefcase and it will be thawed by mid-morning for an energizing snack!
Other Muffin Recipes To Try!
- Chocolate Zucchini Muffins are moist and delish
- Peach Sourdough Muffins – with sourdough starter
- Applesauce Muffins – simple and tasty
- Pumpkin Pie Muffins – perfect fall treat
- Healthy Banana Muffin Recipe – with yogurt!
Peanut Butter Banana Muffins
- Preheat oven to 375˚F. Grease muffin tin or use cupcake liners.
- Whisk flour, brown sugar, baking powder, and salt together in a large bowl.
- In a medium bowl, blend bananas, milk, peanut butter, eggs, and butter until well combined.
- Add banana mixture to the dry ingredients and fold until just combined, about 20-25 times. Fold in chocolate chips.
- Using a 3 Tablespoon cookie scoop, fill muffin tin cups about ¾ full. Bake for 20-25 minutes, or until lightly browned and a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before removing, then place on a cooling rack to finish cooling. Muffins made in paper liners can be removed from tins immediately and placed on cooling rack.
- Yield: 18 muffins, or 12 muffins and 12 mini muffins, or can be made in a loaf pan.
- Bake mini muffins for approximately 15 minutes.
- Bake in a loaf pan for about 45 minutes.
- Use pan release to grease the muffin tin for excellent results!
- Substitute 6 Tablespoons mayonnaise in place of eggs if desired.
- Store muffins at room temperature in a covered covered container or zippered bag for up to 4 days.
- Freeze muffins wrapped in plastic and in a zippered bag, or sealed container, for up to 8 weeks.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Food.com