Peanut Butter Banana Muffins

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.

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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

1. 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.
2. 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.
3. 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.
4. Fill the liners generously: Fill each liner almost to the top. This helps give the muffins those nice, tall tops as they bake.
5. 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.

4.84 from 6 votes

Peanut Butter Banana Muffins

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Peanut Butter Banana Muffins are soft, moist, and full of banana and peanut butter flavor! Made with very ripe bananas, creamy peanut butter, and a little cinnamon, these muffins are delicious on their own or drizzled with warm peanut butter.

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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.

Nutrition

Serving: 1muffin | Calories: 334kcal

Course: Breakfast, Muffins, Snack

Keyword: peanut butter banana muffins

Servings: 12 muffins

Calories: 334

Author: Amanda Rettke–iambaker.net

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