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!
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.
- 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.
- 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
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.
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.
Muffins are light and fluffy because of the leavening agents (baking soda and baking powder) that are used in the recipe. These ingredients create bubbles of carbon dioxide gas which get trapped in the batter as it bakes, resulting in a light and airy texture.
Muffins can be a healthy food choice, depending on the ingredients that are used in the recipe. This Peanut Butter Banana Muffin recipe is healthier than a lot of muffin recipes because it calls for less sugar since the bananas add natural sweetness.
In this Peanut Butter Banana Muffin recipe, baking soda makes the muffins rise. Other recipes may call for baking powder, and some recipes call for both baking powder and baking soda.
Muffins can be dry and dense for a variety of reasons. If you overmix the batter, the gluten strands in the flour will over-develop and make your muffins tough. Be sure to mix just until the ingredients are incorporated. Another common reason for dry muffins is using too much flour. Measure your flour correctly by spooning it into the measuring cup and sweeping off the excess so you don’t add too much. Finally, make sure you bake your muffins until they’re cooked through. Underbaked muffins will be dense.
More Easy Muffin Recipes
Peanut Butter Banana Muffins
- 4 tbsp unsalted butter melted
- 1 cup creamy peanut butter
- 2 ripe bananas mashed
- ½ cup light brown sugar packed
- 2 eggs
- 1 ½ tsp vanilla extract
- 1 cup whole milk
- ½ tsp salt
- 1 tsp baking soda
- 2 cups all-purpose flour
- ½ cup chocolate chips
- Preheat the oven to 375F. Lightly grease the wells of 2 muffin pans.
- In a medium mixing bowl, combine the melted butter, peanut butter, and mashed banana. Whisk well to combine. Add the brown sugar and continue to stir until well incorporated.
- Add the eggs, vanilla, and milk and whisk to combine. Next add the salt, baking soda, and flour and mix with a spatula until just incorporated, being sure not to over mix.
- If you’re using chocolate chips or other mix-ins, fold them in now.
- Scoop the batter into the muffin pans and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Let the muffins cool for 5 minutes in the pan before removing and serving.