Easy Peanut Butter Banana Muffins

This easy muffin recipe results in perfectly moist peanut butter banana muffins for a special breakfast treat or afternoon snack!

Course Breakfast, Dessert

Cuisine American

Keyword banana muffin, breakfast muffins, easy muffin recipe, easy peanut butter banana muffins, freezer-friendly muffins, peanut butter banana muffins, peanut butter muffin

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 372kcal

Author Wendie Williams

Equipment

1 Muffin tin

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

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.

Nutrition