Peanut Butter Banana Muffins
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.
Servings: 12 muffins
Calories: 334kcal
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