Easy Peanut Butter Banana Muffins
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Incredibly soft and moist, these Easy Peanut Butter Banana Muffins are a fantastic homemade baked treat. These muffins come together with simple pantry ingredients and bake up fluffy every time. If you love my Banana Zucchini Muffins, this peanut butter version adds a rich, nutty twist that makes them completely irresistible.
These flavorful and moist banana muffins feature the classic flavor combination of chocolate and peanut butter for a morning treat or afternoon snack that the whole family will adore! If you get compliments on these muffins, try my Double Chocolate Banana Muffins or Lemon Zucchini Muffins as well.
Quick Look: Peanut Butter Banana Muffins
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 30 minutes
- 👨👩👧👦 Servings: 12 muffins
- 📊 Calories: ~370 kcal per muffin
- 🥣 Ingredients: flour, cinnamon, baking powder, baking soda, salt, oil, brown sugar, egg, vanilla extract, sour cream, peanut butter, whole milk, bananas, mini chocolate chips
- ⭐ Difficulty: Easy, perfect for beginner bakers
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Why You'll Love This Recipe
Easy to Make: Even if you're a beginner when it comes to baking, you'll be able to follow the simple steps to put together an amazing and delicious muffin batter.
Great for Any Time of Day: This easy muffin recipe is fantastic for a sweet morning pick me up, afternoon snack, or even a dessert!
Amazing Flavor Combination: The pairing of sweet banana, nutty peanut butter, and rich chocolate pair perfectly in these special breakfast muffins.
For even more homemade muffin recipes, try my Sour Cream Chocolate Chip Muffins or these Sour Cream Blueberry Muffins!
Ingredients Needed
- Sour Cream: Helps keep the muffins moist and soft. Greek yogurt can be used instead.
- Peanut Butter: For best results, I recommend using a creamy peanut butter rather than something natural or old-fashioned.
- Mashed Bananas: Choose overripe, brown bananas for the best flavor and texture. Frozen bananas can be used; just drain any extra water once they thaw.
- Mini Chocolate Chips: I recommend using semi-sweet chocolate chips to prevent your muffins from becoming overly sweet.
How to Make Easy Peanut Butter Banana Muffins
- Step 1: In a large mixing bowl, whisk together dry ingredients (flour, cinnamon, baking powder, baking soda, and salt).
- Step 2: In a separate large bowl, combine vegetable oil, vanilla, egg, and brown sugar until just combined.
- Step 3: Mix in the peanut butter, milk, and sour cream.
- Step 4: Fold the dry ingredients into the wet ingredients until a batter forms. Avoid overmixing.
- Step 5: Fold mashed bananas and mini chocolate chips into the batter.
- Step 6: Divide batter into 12 liners in a muffin tin, then bake at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake another 15 minutes.
Recipe Tips
- Insert a toothpick into the center of a muffin to test for doneness. They're good to go if the toothpick comes out clean.
- Avoid opening the oven between temperature adjustments.
- Try not to overmix the muffin batter, as this can lead to tougher or denser muffins.
- If you want to serve these as a dessert rather than a snack or as breakfast muffins, milk chocolate chips can be used for some additional sweetness.
- Peanut butter chips also work to double down on the nutty flavor.
Peanut Butter Banana Muffins FAQ's
I recommend using overripe, brown bananas as they'll add lots of moisture and sweet flavor.
Crunchy peanut butter can be used to add some extra nutty flavor and pleasant crunch to the muffins, but be aware it might alter the texture of the muffins slightly.
No, you can omit the chocolate chips if you want to simplify the flavors in these muffins!
Absolutely, this recipe is perfect for freezer-friendly muffins! Let them cool and freeze in a freezer bag for up to 3 months, then thaw properly to enjoy again.
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Easy Peanut Butter Banana Muffins
Equipment
Ingredients
- 1 3/4 cups all purpose flour spoon and leveled
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar lightly packed
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 cup sour cream
- 3/4 cup peanut butter
- 1/3 cup whole milk
- 1 1/2 cups mashed bananas
- 1/2 cup mini chocolate chips divided
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Instructions
- Preheat the oven to 425 degrees. Line a muffin tin with cupcake liners or spray with non stick cooking spray.
- In a medium bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk and set aside.
- In a large bowl, add the oil, brown sugar, egg, and vanilla, and using a hand mixer or wooden spoon, mix just until combined.
- Add in the sour cream, peanut butter, and milk mix until combined.
- Add the dry mixture into the wet and mix.
- Fold in the mashed bananas and 1/4 cup of chocolate chips just until combined.
- Spoon the batter into the prepared muffin cups, filling all the way to the top.
- Bake for 5 minutes then without opening the oven reduce the heat to 350 degrees and bake another 15 minutes or until a toothpick comes out clean.
Notes
- To Freeze: After muffins have cooled completely, transfer to a large ziplock freezer bag and freeze for up to 3 months.
- Use a creamy peanut butter like Jiff or skippy I have not tested this using old fashioned or natural peanut butter.
