These Peanut Butter Banana Muffins have a delicious soft texture with loads of peanut butter flavor. A quick muffin recipe ready in less than 30 minutes. Vegan friendly.
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Looking for more peanut butter recipes? Check out Peanut Butter Granola, Healthy Peanut Butter Cups, Banana Peanut Butter Smoothie, and Chocolate Peanut Butter Muffins.
Why You Should Make This
- Peanut butter and banana are a match made in heaven.
- Super fast muffin recipe ready in a flash!
- Healthy lunchbox treat or afterschool snack for the kiddos.
- Grab-and-go breakfast when you are running out the door!
- Delicious way to use up spotty bananas (just like Gluten Free Banana Bread!)
Recipe Ingredients
This peanut butter and banana muffin recipe requires a handful of ingredients from our Healthy Baking Pantry. We will need the following simple ingredients:
- large egg or flax egg– this recipe was tested with both an egg and a vegan version using a flaxseed egg.
- white whole wheat flour – white whole wheat flour has all the fiber and nutrients of whole grains. You can use an equal amount of whole wheat pastry flour, regular all-purpose flour, or a combo of half whole wheat flour and half all-purpose flour.
- baking soda – for lift and extra browning in the oven.
- baking powder – for extra light and fluffy muffins.
- fine sea salt – to enhance all those peanut butter banana flavors.
- ground cinnamon – just a hint adds delicious background warmth.
- creamy peanut butter – you want natural peanut butter (no salt, sugar, or oil added) for the best texture. If you can only find salted peanut butter, omit the salt in the recipe.
- pure maple syrup – maple syrup provides the right amount of sweetness and keeps the peanut butter muffin recipe vegan. You can swap it out for agave nectar or raw honey if not vegan. Using a liquid sweetener (as opposed to a dry sugar like brown sugar) keeps these muffins super moist and tender.
- mashed banana – you really want super spotty, almost black bananas. The extra ripe bananas contribute to the moisture as well as the overall sweetness.
- vanilla extract – a touch of vanilla improves the overall flavor.
- unsweetened non-dairy milk – use cashew milk, unsweetened almond milk, soy milk, or coconut milk.
- toppings (optional) – feel free the sprinkle the tops of the muffins with roasted peanuts, mini chocolate chips, or dark chocolate chunks. Finish with a drizzle of extra peanut butter!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Mash Bananas
If you are new to banana recipes, mashing overripe bananas is so easy with a fork or potato masher. Just break the bananas into large pieces and mash until a puree like consistency.
You can also use a hand mixer following the same method.
How to Make Peanut Butter Banana Muffins
My family’s favorite combination is peanut butter and banana, and now we can enjoy that classic combo in muffin form. Here are the step-by-step instructions:
line muffin tin
Preheat the oven to 375ºF. Grease a 12-cup muffin pan with parchment paper muffin liners, silicone liners, or spray with cooking spray.
If using a flax egg, mix together 1 tbsp flaxseed meal + 3 tbsp water. Let sit for 5 minutes.
mix dry ingredients
In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
whisk wet ingredients
In a large bowl, whisk together egg (or flax egg), peanut butter, and maple syrup until smooth. Then, add mashed banana and vanilla extract. Whisk until combined.
make muffin batter
Add dry ingredients to bowl of wet ingredients. Stir gently with a rubber spatula, then add milk and stir until just combined.
fill muffin cups
Distribute batter into 12-cup muffin pan with an ice cream scoop, filling about ⅔ full. Top with crushed peanuts or chocolate chips, if you’d like.
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bake
Bake muffins for 15-20 minutes, until tops are lightly golden and inserted toothpick in the center comes out clean.
Tips & Tricks
Here are some of my expert tips for making the best peanut butter banana muffin recipe:
- Peanut free: Almond butter or cashew butter are great alternatives.
- Use room temperature ingredients: Room temperature ingredients creates a more cohesive batter.
- Do not over mix: Be careful not to overmix or you will end up with dense, tough muffins.
- Enjoy warm: These healthy peanut butter banana muffins are best enjoyed warm from the oven (but leftovers are just as delicious, too!).
- Cool on a wire rack before storing: Cool completely before storing to prevent residual heat from the warm muffins. This will change the texture.
- Make mini muffins: Use a 24-cup mini muffin pan. Start checking the muffins at the 10-minute mark.
Serving Suggestions
Nothing beats a banana peanut butter muffin. They make a healthy snack, whether in the morning, afternoon, or after-dinner treat. These are a real kid pleaser, too.
How to Store & Reheat
Leftover peanut butter and banana muffins can be stored in an airtight container or covered with plastic wrap for up to 4 days.
Freeze: Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature.
Reheat: Pop one in the microwave for 10-20 seconds or warm muffins in a low oven (300 degrees F), until warm.
Recipe FAQs
What is the secret to moist muffins?
The right ratio of healthy fats (peanut butter) and moist ingredients (banana) to the dry ingredients will produce moist muffins every time.
Is banana and peanut butter together healthy?
Yes, banana and peanut butter has always been a healthy combination. And I find it to be even better when in muffin form.
Why are my banana muffins mushy?
Using too many bananas will make the muffins mushy. We need 2/3 cup mashed banana for this recipe, which is roughly 2 small bananas.
How do you keep banana muffins moist?
Line an airtight container or plastic storage bag with paper towel and store the banana muffins in one single layer. They should keep for up to 4 days this way.
Let me know if you make this Peanut Butter Banana Muffins recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Peanut Butter Banana Muffins
Ingredients
- 1 ½ cups white whole wheat flour , see notes
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 large egg, or sub one flaxseed egg
- ½ cup creamy peanut butter , nothing added
- ⅓ cup pure maple syrup
- ⅔ cup well-mashed extra-ripe bananas
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened non-dairy milk , cashew, almond, soy
- ¼ cup chocolate chips, for topping
Instructions
- Preheat oven to 375ºF and grease 12-cup muffin pan or use silicone liners.note: If using a flax egg, mix together 1 tbsp flaxseed meal + 3 tbsp water; set aside for 5 minutes.
- In a medium bowl, mix flour, baking soda, powder, salt & cinnamon; set aside.
- In a large bowl, mix together egg (or flax egg), peanut butter, and maple syrup, add mashed banana, and vanilla extract, whisk until combined.
- Add dry ingredients to bowl of wet ingredients; stir a few times then add in milk and stir gently until just combined.
- Bake: Distribute batter into 12-cup muffin pan, filling about ⅔ full, topping with crushed peanuts or chocolate chips, if you’d like. Bake muffins for 15-20 minutes, until tops are lightly golden and inserted toothpick comes out clean.
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