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.
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.
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.
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- 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.
- 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. Be sure to fill them up ¾ of the way full to get a perfectly domed muffin top.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
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!
More of my favorite banana recipes:
- Banana Chocolate Chip Muffins: Made with lots of dark chocolate chips.
- Banana and White Chocolate Blondies: Rich, decadent, and so simple to make.
- Nutella Banana Bread: Moist banana bread swirled with gobs of Nutella.
- Ultimate Banana Cake: Delicate and rich,
Peanut Butter Banana 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!
Ingredients
- 1 ¼ cups (170g) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 large egg
- ½ cup (100g) light brown sugar or granulated sugar
- 2 large ripe bananas, mashed well
- ½ cup (125g) creamy peanut butter, preferably non-natural
- ¾ cup (180 ml) sour cream or plain yogurt
- optional: ½ cup peanut butter chips or chocolate chips
Instructions
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Preheat oven to 350°F/180°C. Grease a muffin pan or line with cupcake liners.
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In a large bowl mix together flour, baking powder, baking soda, and cinnamon.
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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.
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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.
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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.
Samantha says
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.
Jean says
Hi. How much is 2 mashed banana in a cup? Thanks.
Mery says
These muffins!!! The texture is beautiful, so fluffy and delicious. Thank you Shiran for another beautiful recipe
Alex says
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.
Barbara Atkinson says
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.
Charisa Lakin says
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
Melinda Chin says
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 🙂
Kerry says
These muffins are Amazing . Love them!!
Mary says
Light and fluffy! Cooked a little longer than 20 minutes in my oven. Hoping they are good when stored as directed
Amanda says
These were so delicious. Thanks!
Aundrea Corbett says
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
Aundrea Corbett says
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
Prudence says
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.
Taryn says
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!
Talia @ Pretty. Simple. Sweet. says
Hi Taryn, so glad you enjoyed the recipe!
Ashley says
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.
Talia @ Pretty. Simple. Sweet. says
I’m so glad you enjoyed the recipe, Ashley! Happy baking 🙂
Emma says
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.
Stephanie @ Pretty.Simple.Sweet. says
Awesome idea, love this! Thanks!
Cindy says
I only have natural peanut butter. Will that be okay?
Stephanie @ Pretty.Simple.Sweet. says
Hi Cindy, 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. You can always try natural peanut butter, but it will affect your results.
Juliet says
I tried this recipe as is except I used crunchy peanut butter and added no chocolate chips. It came out perfect and it tastes like banana nut bread!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Juliet! Glad you enjoyed this recipe!
Dan R says
Made exactly as written using sour cream, no chips. Absolutely delicious.
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Dan! Glad you enjoyed this recipe.
ren says
loved this recipe!! substituted cinnamon with vanilla extract as we ran out – turned out perfectly! my husband isnt a muffin fan but these muffins changed his mind.
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words, Ren! So glad you loved these muffins!
Greta says
Thank you for providing a tasty, inexpensive and simple recipe that doesn’t ask for butter or oil. I always seem to have peanut butter on hand but the others (especially butter) have gotten expensive.
Stephanie @ Pretty.Simple.Sweet. says
Hi Greta, thank you so much for your kind words. I’m glad you loved this recipe!
Marty says
These muffins are really good! I did add an extra egg and they were so fluffy.Thanks for a great recipe!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Marty! So glad you enjoyed this recipe!!
Marty says
The other comments don’t lie- this is a great recipe! Thank you!!