Peanut Butter Banana Muffins

Name: Easy Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 standard muffins
Cuisine: International
Ingredients: 1 3/4 cups all-purpose flour, spooned and leveled, or 220g; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon; 3 large very ripe bananas, mashed to make 1 1/4 cups, or about 300g peeled banana; 1/2 cup creamy peanut butter, preferably conventional no-stir peanut butter, or 128g; 1/2 cup packed light brown sugar, or 100g; 1/4 cup neutral oil, such as canola, vegetable, or avocado oil, or 60ml; 2 large eggs, at room temperature if possible; 1/3 cup whole milk, or 80ml; 2 teaspoons vanilla extract; 2 tablespoons chopped roasted peanuts; 1 tablespoon coarse sugar or turbinado sugar

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
3 large very ripe bananas, mashed to make 1 1/4 cups
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup neutral oil
2 large eggs
1/3 cup whole milk
2 teaspoons vanilla extract
Optional topping: 2 tablespoons chopped roasted peanuts and 1 tablespoon coarse sugar

Do This

1. Heat oven to 350°F and line a 12-cup muffin pan with paper liners.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. Mash bananas, then whisk with peanut butter, brown sugar, oil, eggs, milk, and vanilla.
4. Fold dry ingredients into wet ingredients just until no dry streaks remain.
5. Divide batter evenly among 12 muffin cups and add optional peanut-sugar topping.
6. Bake for 20 minutes, until a toothpick comes out with a few moist crumbs.
7. Cool in the pan for 5 minutes, then move muffins to a rack.

Why You’ll Love This Recipe

Big peanut butter flavor: Creamy peanut butter gives the muffins a rich, nutty depth without making them heavy.
Naturally sweet banana comfort: Very ripe bananas bring moisture, sweetness, and that familiar homemade muffin flavor.
Great for busy mornings: These muffins are filling, portable, and easy to make ahead for breakfast or snacks.
Simple pantry ingredients: No special equipment, no mixer, and no complicated steps required.

Grocery List

Produce: 3 large very ripe bananas
Dairy: 2 large eggs, whole milk
Pantry: All-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, creamy peanut butter, light brown sugar, neutral oil, vanilla extract, optional roasted peanuts, optional coarse sugar

Full Ingredients

For the Muffin Batter

1 3/4 cups all-purpose flour, spooned and leveled, or 220g
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
3 large very ripe bananas, mashed to make 1 1/4 cups, or about 300g peeled banana
1/2 cup creamy peanut butter, preferably conventional no-stir peanut butter, or 128g
1/2 cup packed light brown sugar, or 100g
1/4 cup neutral oil, such as canola, vegetable, or avocado oil, or 60ml
2 large eggs, at room temperature if possible
1/3 cup whole milk, or 80ml
2 teaspoons vanilla extract

Optional Crunchy Topping

2 tablespoons chopped roasted peanuts
1 tablespoon coarse sugar or turbinado sugar

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick spray. Place the oven rack in the center position so the muffins bake evenly.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Whisking well helps distribute the leavening evenly, which gives the muffins a tender, even rise.

Step 3: Mash the bananas

Peel the bananas and place them in a large mixing bowl. Mash with a fork or potato masher until mostly smooth with a few small soft lumps remaining. You should have 1 1/4 cups mashed banana. The riper the bananas are, the sweeter and more flavorful the muffins will be.

Step 4: Whisk the wet ingredients

Add the 1/2 cup peanut butter, 1/2 cup packed light brown sugar, 1/4 cup oil, 2 eggs, 1/3 cup milk, and 2 teaspoons vanilla extract to the mashed bananas. Whisk until the mixture looks smooth and thick. A few tiny peanut butter streaks are fine, but the eggs should be fully blended in.

Step 5: Combine the batter gently

Add the dry ingredients to the wet ingredients. Use a rubber spatula or wooden spoon to fold the batter together just until you no longer see dry flour. Do not beat or overmix the batter; a few small lumps are normal and help keep the muffins soft instead of tough.

Step 6: Fill the muffin cups

Divide the batter evenly among the 12 prepared muffin cups, filling each cup about 3/4 full. If using the topping, stir together the 2 tablespoons chopped roasted peanuts and 1 tablespoon coarse sugar, then sprinkle a little over each muffin. This gives the tops a lightly crunchy, nutty finish.

Step 7: Bake the muffins

Bake at 350°F for 20 minutes, or until the muffin tops are puffed, lightly golden, and spring back gently when touched. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs, but not wet batter.

Step 8: Cool and serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are delicious warm after about 10 additional minutes of cooling, when the crumb has set but the centers are still soft. Serve plain, with a little extra peanut butter, or alongside coffee, milk, or tea.

Pro Tips

Use very ripe bananas: Bananas with lots of brown spots give the best sweetness, moisture, and banana flavor.
Measure flour carefully: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.
Choose no-stir peanut butter: Conventional creamy peanut butter gives the most consistent texture. Natural peanut butter can work, but it must be stirred extremely well.
Do not overmix: Fold only until the flour disappears. Overmixing develops gluten and can make the muffins dense.
Check doneness in the center muffin: The middle muffins usually take the longest, so test one in the center of the pan for the most accurate result.

Variations

Chocolate chip peanut butter banana muffins: Fold 1/2 cup semi-sweet chocolate chips into the batter before portioning.
Peanut butter and jelly muffins: Fill each muffin cup halfway, add 1 teaspoon strawberry or grape jam, then cover with the remaining batter before baking.
Whole wheat version: Replace 3/4 cup of the all-purpose flour with 3/4 cup whole wheat flour for a heartier, nuttier muffin.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, though the texture will be best if the muffins are brought to room temperature before serving. To freeze, wrap each cooled muffin tightly and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1 hour, or warm an unwrapped muffin in the microwave for 20 to 25 seconds. To make ahead, mash the bananas and mix the dry ingredients separately up to 1 day in advance, then combine and bake fresh when ready.

Nutrition (per serving)