Peanut butter and banana is one of my favorite flavor pairings. I enjoy it as a snack or on ice cream, and I especially love it in these Peanut Butter Banana Muffins.
These soft, homemade muffins taste like banana bread with a gentle peanut butter note. They’re finished with dried banana chips and peanut butter chips for a crunchy, nutty topping that elevates both flavor and appearance.
BAKING TIPS
✔ Cream the butter and sugar for at least 2 minutes, or until the mixture becomes light and fluffy. This step helps create tender muffins, so be patient.
✔ Use an ice cream scoop to portion batter into the muffin tin for evenly sized muffins. Press dried banana chips and peanut butter chips into the tops before baking for added crunch. If you prefer not to use chips, the muffins will still be delicious.
✔ After baking, remove the muffins from the tin after about 5 minutes and transfer them to a wire rack to finish cooling for 5–10 minutes. Leaving muffins in the hot pan too long can dry them out.
STEP-BY-STEP GUIDE
Leave a Review
Peanut Butter Banana Muffins
Print Recipe
Pin Recipe
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- ½ cup creamy peanut butter
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dried banana chips
- ½ cup peanut butter chips
Instructions
-
Preheat the oven to 425°F (220°C). Spray a 12-cup muffin tin with nonstick spray and set aside.
-
In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
-
Beat the eggs in a small bowl, then add them to the butter-sugar mixture and mix until combined.
-
Stir in the mashed bananas and creamy peanut butter until evenly incorporated.
-
Sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture and mix until just combined — do not overmix.
-
Use an ice cream scoop to portion batter into the prepared muffin tin. Press dried banana chips and peanut butter chips into the tops of the muffins. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake 12–15 more minutes, or until a toothpick inserted in the center comes out clean.
-
Remove the muffins from the pan after about 5 minutes and let them finish cooling on a wire rack for at least 10 minutes before serving.
Notes
- Store muffins in a covered container at room temperature for up to 3 days. They can be frozen for up to 3 months.