Name: Peanut Butter Banana Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1.75 cups Whole Wheat Flour or All-Purpose Flour; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 0.25 teaspoon Salt; 1 cup Mashed Bananas (about 2-3 ripe bananas); 0.5 cup Honey or Pure Maple Syrup; 0.5 cup Plain Greek Yogurt; 2 tablespoons Coconut Oil, melted; 1 large Egg; 0.33 cup Unsweetened Almond Milk; 0.5 cup Creamy Peanut Butter; 2 teaspoons Pure Vanilla Extract; 0.5 cup Mini Chocolate Chips (Optional for added sweetness); 0.25 cup Creamy Peanut Butter, melted (Optional for drizzling on top)

Jump to Recipe

Looking for the ultimate breakfast treat or snack that checks all the boxes for flavor, simplicity, and fun? These Peanut Butter Banana Muffins are the answer! With the creamy richness of peanut butter and the natural sweetness of ripe bananas, these muffins are the perfect way to start your morning, power through an afternoon slump, or satisfy that late-night craving. Did you know muffins first appeared in England during the 18th century? Well, this recipe puts a modern spin on tradition, and it comes together in under 30 minutes.

What makes these muffins extra special is how quick and easy they are—just like our popular Chocolate Chip Banana Bread recipe that readers adore. If you’re a fan of simple home-baked goodness, you’ll love exploring both! Get ready for a warm, inviting, and delicious muffin experience the whole family will request again and again.

What is Peanut Butter Banana Muffins?

Have you ever wondered what would happen if you combined classic peanut butter with bananas in a tender muffin form? That’s exactly what Peanut Butter Banana Muffins are all about! The name says it all—each bite is packed with the comforting flavors of peanut butter and banana baked to perfection. It’s kind of like Elvis Presley’s iconic sandwich, but in fluffy muffin form. Isn’t it true that the way to a man’s (or anyone’s) heart is through their stomach? Give these a try—your taste buds will thank you, and your friends and family will wonder where you’ve been hiding this recipe all their lives!

Why You’ll Love This

The real star here is the combination of creamy peanut butter and naturally sweet, ripe bananas. You’ll love how these wholesome ingredients blend effortlessly into soft, moist muffins that taste like a bakery treat but are made right in your kitchen. Making them at home is a huge money-saver—a fraction of the cost of buying from a café. Plus, you get to control the ingredients and even add your favorite toppings, like mini chocolate chips or a swirl of melty peanut butter on top. Compared to classic banana muffins, these are heartier and deliver an extra punch of flavor. Don’t just take my word for it—try making them today and savor every bite!

How to Make

Quick Overview

These Peanut Butter Banana Muffins are easy enough for anyone to make, and they deliver delicious, moist results every time. The recipe features pantry-friendly ingredients, takes just 10 minutes to prepare, and bakes in about 18-22 minutes. The moist texture, nutty essence from the peanut butter, and subtle sweetness from bananas and honey make these muffins unforgettable. Whether you’re baking for breakfast, snacks, or a grab-and-go treat, this recipe will quickly become a family favorite.

Ingredients

1 and 3/4 cups whole wheat flour or all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed bananas (about 2-3 ripe bananas)
1/2 cup honey or pure maple syrup
1/2 cup plain Greek yogurt
2 tablespoons coconut oil, melted
1 large egg
1/3 cup unsweetened almond milk
1/2 cup creamy peanut butter
2 teaspoons pure vanilla extract
Optional: 1/2 cup mini chocolate chips
Optional: 1/4 cup creamy peanut butter, melted (for drizzling on top)

Step-by-Step

Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
In another bowl, combine the mashed bananas, honey or maple syrup, Greek yogurt, melted coconut oil, egg, almond milk, peanut butter, and vanilla extract. Stir until well blended and smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix—the batter should be slightly lumpy.
If using, fold in the mini chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
(Optional) Drizzle melted peanut butter on top of each muffin for extra flavor.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

What to Serve Peanut Butter Banana Muffins With

These muffins are delightful as-is, but they’re also fantastic with a cold glass of almond milk, a hot cup of coffee, or a fruity smoothie. For a heartier breakfast, serve alongside Greek yogurt and fresh berries. They’re also perfect with a slather of extra peanut butter, a drizzle of honey, or even a slice of sharp cheddar for a delicious sweet-and-savory combo. Want to make it a brunch spread? Pair them with scrambled eggs and a crisp salad for a balanced meal that everyone will enjoy!

Top Tips for Perfecting

Ingredient Swaps: Don’t have whole wheat flour? All-purpose flour works beautifully. Dairy allergies? Choose a dairy-free yogurt and milk option.
Banana Ripeness: The riper the banana, the sweeter and moister the muffins. Spotty bananas are perfect!
Avoid Overmixing: Stir the batter just until combined to keep the muffins tender.
Toppings: Customize with mini chocolate chips, walnuts, or an extra drizzle of peanut butter before baking for a fun finish.
Baking Time: Keep an eye on your muffins during the last few minutes—every oven is different!

Storing and Reheating Tips

Peanut Butter Banana Muffins keep well for several days. Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, pop them in a freezer-safe bag or container and keep frozen for up to 3 months. To enjoy, thaw at room temperature or reheat gently in the microwave for 20-30 seconds—perfect for a grab-and-go breakfast or snack anytime.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?
Absolutely! Natural peanut butter works well; just make sure it’s stirred well and not too runny.

What can I substitute for Greek yogurt?
Plain regular yogurt or a dairy-free alternative will work. Even applesauce can be used in a pinch, though the texture may change slightly.

Are these muffins gluten-free?
This recipe isn’t naturally gluten-free, but you can substitute your favorite 1-to-1 gluten-free flour blend.

Can I add nuts or other mix-ins?
Yes—chopped peanuts, walnuts, or even dried fruits make delicious additions. Just keep total add-ins to about 1/2 cup.

How do I prevent my muffins from sticking to the liner?
Lightly greasing the liners or using high-quality parchment paper liners helps. Allowing the muffins to cool a bit before removing also reduces sticking.

Conclusion

Whether you’re enjoying a leisurely weekend breakfast or rushing out the door on a busy weekday, Peanut Butter Banana Muffins are the perfect combination of wholesome ingredients and unbeatable taste. Easy to make, budget-friendly, and endlessly customizable, it’s the ultimate muffin recipe you’ll return to again and again. Don’t forget to check out our other delicious muffin and quick bread recipes, and let us know how these turned out for you. Happy baking!