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peanut butter bannana muffin Recipe

Easy Peanut Butter and Banana Muffin Recipe

These easy peanut butter banana muffins are soft, moist, and full of rich banana flavor with a nutty peanut butter twist. They make a perfect snack, breakfast treat, or quick dessert, with simple ingredient swaps for various dietary preferences.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine America
Servings 12 Muffins

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

Storage:
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.
Keyword banana peanut butter muffins recipe, chocolate chip peanut butter banana muffins, easy peanut butter banana muffins, peanut butter and banana muffins
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