Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are the perfect breakfast muffin! They’re moist, sweet, and stuffed with chocolate chips for a delicious grab-and-go breakfast option.

Over the years, I’ve shared a lot of muffin recipes here on All Things Mamma, from Cranberry Orange Muffins to Cinnamon Sugar Breakfast Muffins and classic Blueberry Muffins, but if you have a weakness for peanut butter, then these Peanut Butter Banana Muffins will be your new favorite. There’s a whole cup of creamy peanut butter in the batter, which means they’re loaded with that irresistible PB flavor!

And if you love peanut butter cups, then you’ll also love these Peanut Butter Banana Muffins because there’s chocolate chips in every bite. So basically, they’re like peanut butter cup muffins, plus banana. They taste like dessert, but you can have them for breakfast!

Easy Peanut Butter Banana Muffin Recipe

While there is brown sugar in this recipe, you don’t need all that much because the bananas will add a lot of sweetness to the batter. Because we’re relying on the bananas to sweeten these muffins, be sure to use ones that are ripe! If you use bananas that still have green streaks on the edges, your muffins will turn out bland.

I like to keep a batch of these Peanut Butter Banana Muffins in the freezer so the kids can grab them and pop them in the microwave for a quick breakfast on busy mornings. You can slather them with peanut butter for an extra protein boost, too. They also make great grab-and-go snacks!

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

• Unsalted butter – Melt this in the microwave or in a small saucepan on the stovetop.
• Creamy peanut butter – Don’t use natural peanut butter in this recipe; it can have different consistencies and oil content, so it can be unpredictable in baking recipes.
• Bananas – The darker the banana, the more natural sweetness and banana flavor you’ll be adding to the muffins.
• Light brown sugar
• Eggs – Here’s the best way to crack an egg!
• Vanilla extract
• Whole milk – Whole milk adds more fat to the recipe, which means your muffins will have a nice, tender crumb.
• Salt
• Baking soda
• All-purpose flour – Make these Peanut Butter Banana Muffins gluten-free by using a measure-for-measure gluten-free baking blend.
• Chocolate chips – Or another add-in like shredded coconut or chopped nuts.

Variations

• Swap in almond butter or sunflower seed butter for the peanut butter.
• Add ground cinnamon to the batter for some cozy flavor.
• Swap half of the all-purpose flour for whole wheat flour.

How to Make Peanut Butter Banana Muffins

1. Prepare

Preheat your oven to 375ºF and lightly grease the cups of 2 muffin tins with butter or cooking spray. 

2. Make the Muffin Batter

In a medium bowl, whisk together the melted butter, peanut butter, and mashed banana. Whisk in the brown sugar, followed by the eggs, vanilla, and milk. Add the salt, baking soda, and flour and stir until just incorporated. Fold in the chocolate chips.

3. Bake

Divide the batter into the muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. 

4. Cool and Serve

Let the muffins cool for 5 minutes in the pan, then carefully remove them.

Tip: You can run a butter knife along the edges of the muffin cups to loosen the muffins if they feel stuck.

How to Store Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins will keep at room temperature in an airtight container for up to 4 days, or you can freeze them for up to 3 months. 

To freeze, place the cooled muffins in a freezer bag and squeeze out as much of the air as possible before sealing. When you’re ready to eat, thaw overnight in the fridge or pop a frozen muffin in the microwave for about a minute.

FAQs

More Easy Muffin Recipes

• Lemon Poppy Seed Muffins
• Banana Chocolate Chip Muffins
• Banana Muffins
• Pumpkin Chocolate Chip Muffins