Dessert/ Fruit Desserts/ Muffins & Quick Breads/ Peanut Butter

Peanut Butter Banana Muffins

June 25, 2022

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!

Peanut Butter Banana Muffins

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.

Peanut Butter Banana Muffins

Use ripe 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 use them by peeling the bananas and placing into a freezer-safe bag to freeze. Allow them to thaw completely before adding to the rest of the ingredients in the peanut butter banana muffin recipe.

Peanut Butter Banana Muffins

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.

  1. Prepare your muffin tin and preheat your oven to 350°F/180°C. The oven should be ready by the time you are done mixing the batter.
  2. In a large bowl, whisk together the dry ingredients making sure it is evenly combined.
  3. In a separate bowl, whisk together the eggs and sugar until smooth and creamy.
  4. Whisk in the mashed bananas, peanut butter, and sour cream (or yogurt).
  5. 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.
  6. Stir in the chocolate chips, if using, and divide the mixture evenly between the muffin tins. Be sure to fill them up ¾ of the way full to get a perfectly domed muffin top.
  7. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Peanut Butter Banana Muffins

What kind of peanut butter should I use?

I prefer using a non-natural, creamy peanut butter like Skippy or Jif. This type of peanut butter contains sugar and salt which adds flavor to the muffins. It’s also thicker because of added stabilizers which provides structure.

Can I freeze peanut butter banana muffins?

Yes, these muffins are perfect for freezing. Place in a freezer safe container or wrap up well in plastic wrap and freeze for up to 2 months. Thawed overnight or reheated in the oven, they taste just as good as a fresh batch!

Peanut Butter Banana Muffins

More of my favorite banana recipes:

5 from 12 votes
Peanut Butter Banana Muffins
Peanut Butter Banana Muffins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
YIELD: 12 muffins

This easy recipe is made with ripe bananas, creamy peanut butter, and dark chocolate chips if you want to add them. These muffins are the perfect snack or breakfast and require no special equipment to make!

  • 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, preferably non-natural
  • 3/4 cup (180 ml) sour cream or plain yogurt
  • optional: 1/2 cup peanut butter chips or chocolate chips
  1. Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.

  2. In a large bowl mix together flour, baking powder, baking soda, and cinnamon.

  3. 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.

  4. 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.

  5. 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.

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  • Reply
    July 14, 2020 at 10:21 am

    Just made these muffins this morning, and they’re great! I used dark brown sugar, salted peanut butter, and light sour cream (that’s what I had) with no adverse affects. 20 minutes was perfect. I am definitely going to add some chocolate chips to half of the batter next time! Thank you for sharing your recipes – they always turn out so well.

    • Reply
      July 19, 2021 at 12:37 pm

      Hi. How much is 2 mashed banana in a cup? Thanks.

  • Reply
    August 20, 2020 at 2:40 am

    These muffins!!! The texture is beautiful, so fluffy and delicious. Thank you Shiran for another beautiful recipe

  • Reply
    August 27, 2020 at 10:06 pm

    These are quick to make and delicious! I halved the recipe as I only had 1 banana and added cinnamon. It made 8 regular size muffins.

  • Reply
    Barbara Atkinson
    March 23, 2021 at 8:43 am

    I just made these and used gluten free flour mix. They turned out great. I added a little lemon juice to the mashed bananas and did add the chocolate chips. We will make these again.

  • Reply
    Charisa Lakin
    May 23, 2021 at 10:07 am

    I made these muffins this morning for my daughter. I added 1/2 cup of sour cream and also two tubes of vanilla yogurt. (Gogurtz. I had to improvise as I did not have enough sour cream or yogurt). I added chocolate chips and let me tell you, THEY WERE DELICIOUS! Thank you!!!P

  • Reply
    Melinda Chin
    July 7, 2021 at 2:11 pm

    Thanks for this amazing recipe. I cut the sugar in half as I made this for my 16 months old toddler. OMG, he absolutely loves them. It also freezes very well. I will use this as a base recipe and try to make it with almond butter and prune puree (instead of bananas). Wish me luck 🙂

  • Reply
    March 6, 2022 at 12:09 pm

    These muffins are Amazing . Love them!!

  • Reply
    March 15, 2022 at 10:17 pm

    Light and fluffy! Cooked a little longer than 20 minutes in my oven. Hoping they are good when stored as directed

  • Reply
    June 30, 2022 at 1:54 am

    These were so delicious. Thanks!

  • Reply
    Aundrea Corbett
    November 2, 2022 at 3:53 pm

    I made this I made this for my son who is vegan and and it can easily be changed to a vegan recipe just by switching out the egg with chickpea juice from a can of chickpeas I did a teaspoon of cinnamon I even traded at the sugar for Splenda about two teaspoons of syrup just to kick in that cinnamon flavor they turned out wonderful thank you for this recipe

    • Reply
      Aundrea Corbett
      November 2, 2022 at 3:55 pm

      Oh also switch the sour cream for plant-based sour cream or plant-based cream cheese I use the cream cheese but I’m sure either will work

  • Reply
    November 20, 2022 at 10:35 am

    Made it twice today my family loved them. Thank live in Mexico miss all the muffins there. May Jehovah bless you and keep you safe.

  • Reply
    January 21, 2023 at 12:31 pm

    I was craving the peanut butter banana muffins my mother used to make, and these hit the spot! I did replace the flour 1:1 (by weight) with an all purpose gluten free flour blend—I know that’s not always advisable, but it worked out great! I also added half a cup of old-fashioned oats because my childhood muffins had them, but that was just for my personal taste. Thanks for a great recipe!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      January 22, 2023 at 2:55 am

      Hi Taryn, so glad you enjoyed the recipe!

  • Reply
    February 7, 2023 at 2:32 pm

    I Am brand new to baking and this is the first baking recipe that I tried. They turned out perfect! My husband and toddlers both love them. Thank you very much for sharing this recipe. Your website is great.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      February 7, 2023 at 3:49 pm

      I’m so glad you enjoyed the recipe, Ashley! Happy baking 🙂

  • Reply
    May 16, 2023 at 12:41 am

    I’ve made these twice now for my toddler! She loves them! I do half the sugar and add about half a cup of hemp hearts for extra nutrients. They’re delicious and make a perfect snack or on-the-go breakfast. And they freeze great! I do mini muffins — cook for 10 mins and they’re perfect.

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      May 21, 2023 at 3:53 pm

      Awesome idea, love this! Thanks!

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