Peanut Butter Banana Muffins are soft, moist, and packed with banana and creamy peanut butter flavor. I recently updated the recipe to make these muffins even better, with very ripe bananas, peanut butter, a little cinnamon, and an optional peanut butter drizzle.
My Best Banana Muffins are always a popular choice, and this peanut butter version gives you another delicious way to use those ripe bananas. They are easy to make and have that classic banana flavor with peanut butter in every bite.
Ingredients & Substitutions
- All-purpose flour: Provides the structure for the muffins. You could use a 1-to-1 gluten-free flour blend if needed.
- Baking soda and baking powder: Both help the muffins rise and give them a soft texture.
- Kosher salt and cinnamon: Salt balances the sweetness, while cinnamon adds a little warmth.
- Very ripe bananas: The riper, the better! They add natural sweetness, moisture, and lots of banana flavor. Mash them before measuring to make sure you have about 1 ¼ cups.
- Creamy peanut butter: Regular creamy peanut butter works best. You can also warm up some extra peanut butter to drizzle over the muffins after they bake. Avoid natural peanut butter that separates, as it can change the texture of the muffins.
- Light brown sugar and granulated sugar: The combination adds sweetness and helps keep the muffins moist. Dark brown sugar can be used in place of light brown sugar for a deeper flavor.
- Unsalted butter: Melted butter adds richness and moisture. If using salted butter, you can reduce the added kosher salt slightly.
- Sour cream: Adds moisture and helps keep the muffins soft. Plain Greek yogurt can be used instead.
- Eggs: Use room-temperature eggs for easier mixing and a smoother batter.
- Vanilla extract: Adds a little extra flavor.
FAQs
Can I use frozen bananas?
Yes! Thaw the bananas completely, then drain off any excess liquid before mashing and measuring. Frozen bananas can release extra moisture as they thaw, so draining them helps keep the muffin batter from becoming too wet.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter will work, but it will add small pieces of peanuts throughout the muffins. For a smooth texture, stick with creamy peanut butter.
Can I use natural peanut butter?
I recommend regular creamy peanut butter for this recipe. Natural peanut butter can separate, which may affect the texture and consistency of the batter.
Can I use Greek yogurt instead of sour cream?
Yes! Plain Greek yogurt can be substituted for the sour cream. Use the same amount.
Can I add chocolate chips or other mix-ins?
Absolutely! Chocolate chips, chopped peanuts, walnuts, or pecans would all be delicious in these muffins. Stir them into the batter just before dividing it among the muffin liners. I would keep the total amount of mix-ins to about 1 cup so they do not weigh down the muffins.
Do I have to add the peanut butter topping?
No. The topping is completely optional. The muffins already have plenty of peanut butter flavor, but a drizzle of warm peanut butter adds a fun finishing touch.
Tips for the Best Peanut Butter Banana Muffins
- Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Make sure you have about 1 ¼ cups of mashed banana.
- Measure the flour carefully: Too much flour can make the muffins dense. For the most accurate measurement, use a kitchen scale or spoon the flour into a measuring cup and level it off.
- Do not overmix the batter: Stir just until the dry ingredients are incorporated. A few small lumps are fine. Overmixing can make the muffins tough.
- Fill the liners generously: Fill each liner almost to the top. This helps give the muffins those nice, tall tops as they bake.
- Cool before drizzling: If you are adding the peanut butter topping, let the muffins cool first so the warm peanut butter stays on top instead of melting into the muffins.
How To Store Peanut Butter Banana Muffins
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. For the best texture, let them cool completely before storing.
Refrigerator (Not Recommended): Refrigerating muffins can make them dry and firm more quickly. Room-temperature storage is best for maintaining their soft texture.
Freezer: Freeze the muffins in a freezer-safe bag or container for up to 3 months. For easy serving, wrap them individually before freezing. Thaw at room temperature.
Peanut Butter Banana Muffins
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 3 medium very ripe bananas, mashed (about 1 ¼ cups)
- ½ cup (135 g) creamy peanut butter
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, melted, slightly cooled
- ⅓ cup (80 g) sour cream, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Peanut Butter Topping (Optional)
- ⅓ cup (90 g) creamy peanut butter, warmed
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mash the bananas. Add the peanut butter, brown sugar, granulated sugar, melted butter, sour cream, eggs, and vanilla. Whisk until smooth.
- Add the dry ingredients to the banana mixture and stir until just combined. A few small lumps are fine.
- Divide the batter evenly among the muffin liners, filling each almost to the top.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- If using the peanut butter topping, warm the peanut butter until smooth and easy to drizzle. Drizzle over the cooled muffins.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Thank you so much for supporting the brands that support me here at iambaker. I could not have made these delicious Peanut Butter Muffins without inspiration from their amazing products! You can find them here: ALDI, Facebook, Pinterest, Instagram.
I don’t have any Bakers Corner flour. Would King Auther’s unbleached all purpose be okay? It has more protein than most other flours?
Can unsweetened apple sauce be used instead of Greek yogurt? And how much? My daughter is allergic to milk.
Thank you
I have used the koko dairy free coconut yogurt with it and that worked.
Honey is an added sugar, as is the glaze. While these are reduced sugar they are not no sugar added.
Honey contains 40 percent fructose and 30 percent glucose; then water, pollen, and minerals. Honey is different because of the enzymes that are added
to the nectar by bees that divide the sucrose into two simple sugars, fructose, and glucose. These sugars are directly absorbed by our bodies and are easier to digest.
Sugar is higher on the glycemic index (GI) than honey, so it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals. So while you are technically correct, the way that honey is digested is significant and if it is the only sugar added to a diet, it is better for you.
Delicious
the best muffins i made. i used no name ingredients, regular milk liquid honey, rolled oats. i used crunchy peanut butter, 1 and a half big banana. had no med. basically i improvised and used what i had on hand. they turned out great and i will make them again.
Exelent this look soo good
Can i make anything you have for recipe for instant pots
?
What can I use as a substitute for the oats, I am allergic to them, but would love to make this recipe.
Mini chocolate chips would make an excellent addition!
No added sugar…? Are you kidding? 1/4 cup of honey and the glaze is confectioners sugar.
You might want to rethink that statement!
No added sugar in the muffin. The glaze is separate. The proportions of glucose and fructose in honey and sugar are different:
sugar is 50 percent fructose and 50 percent glucose
honey contains 40 percent fructose and 30 percent glucose
The remainder of honey consists of:
water
pollen
minerals, including magnesium and potassium
These additional components may be responsible for some of the health benefits of honey.
Sugar is higher on the glycemic index (GI) than honey, meaning it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals.
Calm down, Anne. It’s just a recipe. If you don’t like it, don’t make it.