Packed with peanut butter flavor and sweet, ripe bananas, these peanut butter banana muffins are loved by all. They’re airy, fluffy, and some of the best muffins I’ve ever tried!
It’s no question that peanut butter and banana are the perfect match. Just like peanut butter and jelly, which I’ve made into muffins already, creamy peanut butter is the ideal partner to sweet bananas.
Taking notes from my peanut butter banana bread, I knew that adding sour cream or yogurt would make perfectly moist and tender muffins. These easy muffins can be made in under an hour using ingredients you likely already have in your pantry – perfect for an afternoon snack or mornings when you need something special.
A Note About Bananas
As with any banana baking recipe, it’s important to use ripe bananas. Since they act as a natural sweetener, you want them to be at least speckled brown, if not darker. The riper, the better.
Since I find myself craving these muffins regularly, I like to keep extra bananas in my freezer. You can easily do this by peeling the bananas and placing into a freezer-safe bag until using. Allow them to thaw completely before adding to the rest of the ingredients in the peanut butter banana muffin recipe.
How to Make Peanut Butter Banana Muffins
These quick and easy peanut butter banana muffins don’t require any special tools or ingredients. Once your bananas get perfectly ripe, you can have warm muffins in under an hour and even have time to do the dishes while they bake.
To start, prepare your muffin tin and preheat your oven. It should be ready by the time you are done mixing the batter. In a large bowl, whisk together the dry ingredients making sure it is evenly combined.
In a separate bowl, whisk together the eggs and sugar until smooth and creamy. Whisk in the mashed bananas, peanut butter, and sour cream (or yogurt). Pour the wet mixture into the dry, stirring just until combined. Be careful not to overmix the batter, as this will result in dense and chewy muffins.
Stir in the chocolate chips, if using, and divide the mixture evenly between the muffin tins. Everyone has different sized tins, so be sure to fill them up ¾ of the way full to get a perfectly domed muffin top.
The peanut butter banana chocolate chip muffins bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
You can freeze these muffins for up to 2 months. Thawed overnight or reheated in the oven, they taste just as good as a fresh batch!
If you’re a peanut butter lover like me, then you will enjoy these muffins. They are the perfect comfort food – warm, full of flavor, and filling. The added chocolate chips make these peanut butter banana muffins irresistible.
Other banana recipes:
- Banana Chocolate Chip Muffins
- Banana and White Chocolate Blondies
- Nutella Banana Bread
- Ultimate Banana Cake
- 1 1/4 cups (170g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup (100g) light brown sugar or granulated sugar
- 2 large ripe bananas, mashed well
- 1/2 cup (125g) creamy peanut butter
- 3/4 cup (180 ml) sour cream or plain yogurt
- optional: 1/2 cup peanut butter chips or chocolate chips
Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
In a medium bowl, whisk together eggs and sugar until well combined. Add bananas, peanut butter, and sour cream and whisk until combined. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Stir in chocolate/peanut butter chips if using.
Divide mixture between muffin cups, filling about ¾ full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and allow to cool for 10 minutes before removing from pan.
Store muffins in the fridge for up to 5 days. Bring to room temperature before serving. Muffins can be frozen for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature.