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Peanut Butter Banana Muffins

Delightfully fluffy and moist muffins that combine the rich flavors of peanut butter and sweet bananas for a perfect treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Make sure they are overripe for best sweetness.
  • 1 cup peanut butter (smooth or crunchy) Can be substituted with sunflower seed butter for nut-free.
  • 1/2 cup sugar or preferred sweetener Adjust to taste.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 teaspoon baking soda
  • A pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or placing muffin liners inside.
  2. In a large bowl, combine the mashed bananas and peanut butter. Stir in the sugar, eggs, and vanilla extract until well blended.
  3. In a separate bowl, mix the flour, baking soda, and salt together.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it’s fine if the batter is a bit lumpy.
  5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.

Notes

For additional flavors, drizzle with honey or sprinkle with chopped nuts. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.