These irresistible peanut butter banana muffins couldn’t be easier to make, with one bowl and minimal ingredients. They’re super moist, filled with ripe bananas, creamy peanut butter, and studded with chocolate chips. Bake a batch and keep half in the freezer!
Moist, Bakery-Style Peanut Butter Banana Muffins
My mouth was watering the whole time these peanut butter banana muffins were baking in the oven. The longest 20 minutes of my life! I made a chai latte to distract myself, and at long last, these muffins came out moist, soft, and fluffy, filled with rich peanut butter flavor and spice. Also, pockets of melty chocolate throughout. The waiting was worth it.
I love banana nut muffins and Morning Glory muffins, and these are just as special and SO easy to make. If you’re sitting with a bunch of overripe bananas, peanut butter banana muffins are the perfect way to use them up.
What Makes This a Perfect Muffin Recipe?
- A moist and tender crumb that stays moist. This one does, thanks to oil!
- One bowl. Because who wants a pile of dishes to clean… ever?!
- Tall, puffed-up muffin tops. No fancy tricks, just a high oven temperature is key.
- Rich peanut butter flavor. Peanut butter banana bread lovers, these muffins are for you!
Ingredients Needed
Here are the easy ingredients to gather when making this peanut butter banana muffins recipe. Scroll to the recipe card for the printable recipe with exact amounts.
- Bananas – Use up any ripe, spotty bananas on the counter. They’re the best for baking, as they’re sweeter and easier to mash.
- Maple Syrup – Or honey.
- Greek Yogurt – Regular plain yogurt or sour cream is a good substitute.
- Egg – Best brought to room temperature.
- Peanut Butter – Make sure to use smooth or creamy peanut butter, and not the crunchy kind. I use organic peanut butter. Avoid peanut butter that needs “stirring” as the oil tends to separate.
- Neutral Oil – This can be avocado oil, vegetable oil, canola oil, etc.
- Baking Soda and Powder – Check that your leavening hasn’t expired, because the muffins may not rise properly.
- Spices – Ground cinnamon and nutmeg for a hint of cozy, spicy banana bread vibes.
- Flour – Measured using a kitchen scale or the spoon-and-level method for accuracy. Don’t scoop directly into the bag, or you may add too much.
- Chocolate Chips – Because all muffins are better with chocolate. I don’t make the rules.
My Secret to Bakery-Style Muffins
Get the oven good and hot. Muffins rely on high heat to rise quickly and create bakery-style domes. Sometimes, I’ll start my muffins at a higher temperature and then lower it (like in my banana bread muffins recipe). But, more often than not, I’ve found this “bake high, then low” method isn’t necessary as long as the oven is fully preheated to 375ºF when the muffins go in. Use an oven thermometer to be sure it’s come to temperature.
Frequently Asked Questions
The exact number depends on the size. I used about 3 medium-sized bananas to make 1 cup when mashed.
You can use any peanut butter as long as it’s smooth and no-stir. Avoid natural peanut butters that separate from the peanut oil, as they make the muffins greasy.
Most muffins are baked when a toothpick stuck into the center of a muffin comes out clean, or with a few moist crumbs attached.
Instead of chocolate chips, you can add ⅓ cup of chopped pecans, walnuts, or fruit, like blueberries or raspberries.
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Prep. Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners.
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Mash the bananas. Meanwhile, add the bananas to a large bowl and mash them using a fork.
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Add the wet ingredients. To the bananas, add the maple syrup, Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
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Add the dry ingredients. Fold in the flour and stir until just combined. Fold in the chocolate chips.
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Bake the muffins. Fill the paper liners with the batter to ¾ full. You can add some extra chocolate chips on top. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool, then serve. Let the muffins cool in the pan for about 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.
- Instead of chocolate chips, you can use caramel bits.
- Use smooth peanut butter, not the crunchy type.
- Make sure your bananas are slightly overripe with spots on them. These are sweeter than those in perfect condition.
- Instead of maple syrup, you can use honey.
Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 153mg | Potassium: 238mg | Fiber: 2g | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Peanut Butter Banana Muffins
- Make the muffin batter. You’ll start by mashing up the bananas using a fork or potato masher. Then, stir in the maple syrup (or honey), Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, spices, and salt.
- Add the dry ingredients. Next, fold in the flour, followed by the chocolate chips. Be careful not to overmix.
- Fill the pan. While the oven heats to 375ºF, divide the muffin batter between the lined wells of a muffin pan. Aim to fill each about ¾ full. I like to sprinkle a few extra chocolate chips on top.
- Bake. Bake these peanut butter banana muffins for 20-25 minutes. After a toothpick comes out clean, cool the muffins on a wire rack.
Storage and Freezing
- To store. I transfer the cooled muffins to an airtight container lined with a paper towel. The paper towel helps absorb excess moisture and keeps the bottoms of the muffins from becoming soggy. These peanut butter banana muffins are at their freshest within 3-4 days of baking.
- Freeze. Freezing is a great way to extend the shelf life of these muffins. Store them in a freezer bag with as much air pressed out as possible. Freeze for up to 2 months. They’ll thaw quickly at room temperature, perfect to grab out of the freezer when a craving strikes!
