Peanut Butter Banana Muffins

Use up your browning bananas and bake these soft and fluffy Peanut Butter Banana Muffins! They come together in one bowl and are full of creamy peanut butter and sweet, ripe bananas. They're wholesome muffins that are perfect as an on-the-go breakfast, afternoon snack, or a simple sweet treat!

Growing up, one of my favorite snacks was a simple slice of toast topped with peanut butter and fresh banana slices. It was easy and always hit the spot! I still find myself making it from time to time. This recipe brings back those same nostalgic flavors and reminds me of that classic combination I loved so much.

These easy peanut butter banana muffins are made with simple pantry ingredients and are so delicious! You can also customize it and add in some chocolate chips or your favorite nuts.

These muffins can be prepared in just one bowl, making them ideal for busy mornings, meal prep, or kid-friendly lunches.

Step by step instructions

Here is how to make and bake these Peanut Butter Banana Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash the bananas and set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Stir to combine and set aside.

Step 3 - Mix wet ingredients. Whisk oil, mashed bananas, brown sugar, eggs, vanilla, and sour cream until well combined. It may be clumpy from the bananas and that's normal.

Step 4 - Combine. Add the dry and wet ingredients together and combine gently with a spatula just until a soft muffin batter forms. Do not over-mix.

Step 5 - Scoop. Divide the batter evenly between the liners, filling them all the way to the top.

Step 6 - Bake. Bake the muffins for 23-30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
• Do not over-mix. It's so easy to over-mix muffin batter, so only mix until the flour streaks disappear. Any more and you risk the muffins turning out tough.
• Fill the liners. If you want them to have that muffin dome we all love, you have to fill the liners all the way to the top.
• Use a cookie scooper. This helps minimize the mess while scooping and also makes the process much faster.

FAQ

How do I store these muffins?

These muffins are best served within the first 5 days on your counter. They stay good in an airtight container in the fridge for up to 1 week.

Can I use crunchy peanut butter?

Yes! You may use any creamy or crunchy nut butter. You cannot use natural peanut butter, it is too runny and will not work.

Can I use frozen bananas?

Yes. Make sure to drain any excess liquid before mashing the bananas.

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