I’ve made countless batches of these peanut butter banana muffins, and they never last more than a day in my house. They’re the perfect balance of sweet, nutty, and chocolatey with a soft, moist texture that keeps you coming back for more.
One trick I swear by? Using overripe bananas—they add natural sweetness and make the muffins extra tender. Whether you need a quick breakfast, a post-workout snack, or a treat to share, this recipe is always a winner!
Why You’ll Love These Muffins
These muffins are a must-try for peanut butter lovers! The combination of creamy peanut butter and mashed bananas creates a rich, nutty flavor with a hint of natural sweetness.
They’re soft, fluffy, and filled with chocolate chips for an extra indulgence. Plus, they’re made with simple pantry staples, so you can whip them up anytime.
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Simple Ingredients, Big Flavor
This recipe keeps things simple while delivering maximum flavor. It uses basic ingredients like flour, bananas, sugar, peanut butter, eggs, and Greek yogurt for a boost of protein.
Chocolate chips and vanilla extract enhance the taste, making these muffins a crowd-pleaser for kids and adults alike.
Customization and Substitutions
Want to make these muffins fit your dietary preferences? Here are some easy swaps:
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Dairy-free version: Swap Greek yogurt for coconut yogurt or applesauce.
- Nut-free alternative: Replace peanut butter with sunflower seed butter.
- Healthier sweeteners: Use honey, maple syrup, or coconut sugar instead of white sugar.
Tips for the Best Muffins
To get the best texture, don’t overmix the batter—just stir until the ingredients are combined. Fill the muffin cups all the way to the top for a beautiful rise. For extra crunch, sprinkle chopped nuts on top before baking.
Store them in an airtight container for freshness, or freeze them for up to three months.
These easy peanut butter banana muffins are perfect for meal prep, school lunches, or a cozy weekend treat. Once you try them, they’ll become a staple in your kitchen.
Easy Peanut Butter and Banana Muffin Recipe
Ingredients
Basic Version:
- 1 ½ cups flour
- 3 ripe bananas mashed
- ¼ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup peanut butter
- ⅓ cup coconut oil or any oil of your choice
- ½ cup plain Greek yogurt
- ½ cup chocolate chips
- ⅓ cup chopped chocolate
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Variations:
- Oil Substitutes: Use vegetable oil canola oil, or melted butter instead of coconut oil.
- Sweetener Options: Swap white sugar with honey maple syrup, or coconut sugar (reduce slightly if using liquid sweeteners).
- Flour Alternatives: Use whole wheat flour for added fiber or a 1:1 gluten-free flour blend to make them gluten-free.
- Dairy-Free Version: Replace Greek yogurt with coconut yogurt or unsweetened applesauce.
- Nut-Free Option: Use almond butter cashew butter, or sunflower seed butter instead of peanut butter.
- Extra Crunch: Add chopped nuts like walnuts pecans, or almonds.
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, mix sugar, brown sugar, eggs, Greek yogurt, and peanut butter until well combined.
- Add the oil, mashed bananas, and vanilla extract. Stir until smooth.
- Add the flour, baking powder, baking soda, chocolate chips, and chopped chocolate. Gently mix with a spatula until fully combined.
- Fill the muffin cups all the way to the top to create a high muffin top that slightly overflows when baked.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
Keep muffins in an airtight container at room temperature for 4 days or in the fridge for up to 5 days.
You can also freeze them for up to 3 months for longer storage.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.