How do you make peanut butter banana muffins from scratch?

Mix dry ingredients, whisk wet ingredients, combine gently, spoon into a lined tin, and bake at 350°F for 18-22 minutes. Cool briefly before serving.

Can I use overripe or frozen bananas for peanut butter banana muffins?

Yes, overripe bananas are ideal for sweetness and moisture. Thaw frozen bananas and drain excess liquid before mashing.

How long should peanut butter banana muffins bake and at what temperature?

Bake at 350°F (175°C) for 18-22 minutes. Start checking at 18 minutes; a toothpick should come out with moist crumbs.

Can I substitute almond butter or sunflower seed butter for peanut butter?

Yes, both are good swaps. Flavor will change slightly, and texture may be a bit different but still tasty.

How can I make peanut butter banana muffins moist and fluffy?

Use ripe bananas, avoid overmixing, and add yogurt or sour cream for moisture. Don’t overbake to keep them tender.

Are peanut butter banana muffins healthy and how many calories are in one?

They can be a balanced snack with protein and carbs, but they contain sugar and fat. Expect roughly 200-230 calories per muffin.

Peanut Butter Banana Muffins Recipe and Tips

Name: Peanut Butter Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large ripe bananas, mashed; 1/2 cup creamy peanut butter; 2 large eggs (room temperature); 1/2 cup plain Greek yogurt or sour cream; 1/4 cup milk (dairy or plant-based); 1 tsp vanilla extract; 1/2 cup chocolate chips or chopped nuts (optional)

Ingredients

Scale

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large ripe bananas, mashed
1/2 cup creamy peanut butter
2 large eggs (room temperature)
1/2 cup plain Greek yogurt or sour cream
1/4 cup milk (dairy or plant-based)
1 tsp vanilla extract
1/2 cup chocolate chips or chopped nuts (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it.
Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a bowl.
In another bowl, mash bananas then add peanut butter, eggs, yogurt, milk, and vanilla. Mix until smooth.
Fold wet ingredients into dry until just combined. Stir in chocolate chips or nuts if using.
Spoon batter into muffin cups, filling about 2/3 full. Bake 18-22 minutes until a toothpick comes out with moist crumbs.
Cool in pan 5 minutes, transfer to a rack, and serve warm or at room temperature.

Prep Time: 10
Cook Time: 20

Nutrition

Calories: 220
Fat: 10 g
Carbohydrates: 28 g
Protein: 6 g