Peanut Butter Banana Muffins (Print)
Moist, fluffy muffins with ripe bananas and creamy peanut butter, ready in 35 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 2 large ripe bananas, mashed
06 - 1/2 cup creamy peanut butter
07 - 1/2 cup brown sugar
08 - 1/4 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 tsp vanilla extract
11 - 1/2 cup milk
→ Optional Add-ins
12 - 1/2 cup chocolate chips or chopped peanuts
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, mash bananas thoroughly. Mix in peanut butter, brown sugar, oil, eggs, and vanilla extract until smooth and well blended.
04 - Stir milk into the wet mixture until fully incorporated.
05 - Add dry ingredients to wet ingredients. Mix gently with a spatula until just combined—do not over-mix or muffins will become dense.
06 - Gently fold in chocolate chips or chopped peanuts if desired.
07 - Divide batter evenly among muffin cups, filling each about 3/4 full.
08 - Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The peanut butter banana combo tastes like a portable version of your favorite childhood sandwich
- These stay incredibly moist for days thanks to all those mashed bananas doing the heavy lifting
02 -
- Over mixing makes tough muffins so stop as soon as the flour disappears
- Room temperature ingredients blend better and give you a more tender crumb
03 -
- Use a cookie scoop for evenly sized muffins that bake at the same rate
- Tap the pan on the counter once before baking to release any air bubbles