Peanut Butter Banana Muffins Recipe

Peanut butter banana muffins are the perfect combination of two beloved flavors. These muffins are moist, tender, and full of rich peanut butter and sweet banana flavor. They’re a great option for breakfast, a snack, or even dessert. The natural sweetness of ripe bananas complements the creamy peanut butter, making these muffins a hit with both kids and adults. Not only are they delicious, but they’re also easy to make and require minimal ingredients, most of which you probably already have in your pantry.

 

Why You’ll Love This Recipe:

• Moist and Tender: Thanks to the mashed bananas and peanut butter, these muffins stay soft and moist.
• Kid-Friendly: Perfect for packing in school lunches or serving as an after-school snack.
• Quick and Easy: With just a few basic ingredients, these muffins come together in under 30 minutes.
• Naturally Sweetened: The bananas provide natural sweetness, reducing the need for added sugar.

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Key Ingredients

• Ripe Bananas: The key to any banana-based recipe is ripe bananas. The riper the banana, the sweeter and more flavorful your muffins will be.
• Peanut Butter: Creamy peanut butter works best for a smooth texture, but you can use chunky if you prefer more texture.
• Flour: All-purpose flour gives these muffins structure, but you can also use whole wheat flour for a healthier option.
• Sugar: A small amount of sugar adds extra sweetness, but feel free to adjust the amount based on the ripeness of your bananas.
• Eggs: Eggs provide structure and help bind the ingredients together.
• Baking Powder & Baking Soda: These leavening agents help the muffins rise and give them a light, fluffy texture.
• Milk: Adds moisture to the batter. You can use any type of milk, including almond milk for a dairy-free option.
• Vanilla Extract: Enhances the overall flavor and adds a hint of sweetness.

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How to Make Peanut Butter Banana Muffins

Step 1: Prepare the Ingredients

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
• Mash the ripe bananas in a large mixing bowl until smooth. You should have about 1 cup of mashed bananas.

Step 2: Mix the Wet Ingredients

• In the same bowl as the bananas, add the peanut butter, sugar, eggs, milk, and vanilla extract. Stir until all the ingredients are well combined and the mixture is smooth.

Step 3: Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter, as this can make the muffins tough.

Step 5: Fill the Muffin Cups

• Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If you like, you can top the muffins with a few banana slices, chopped peanuts, or a drizzle of peanut butter for extra flavor and texture.

Step 6: Bake the Muffins

• Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.

Step 7: Cool and Serve

• Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

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Tips for the Best Peanut Butter Banana Muffins

1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Bananas with brown spots are ideal.
2. Don’t Overmix the Batter: When combining the wet and dry ingredients, stir just until combined. Overmixing can lead to dense, tough muffins.
3. Add Toppings for Extra Flavor: For a fun twist, add chocolate chips, chopped nuts, or a drizzle of honey or peanut butter on top of the muffins before baking.
4. Freeze for Later: These muffins freeze well. Just wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
5. Make it Dairy-Free: Substitute the milk with almond milk or any other dairy-free milk to make these muffins dairy-free.

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Recipe Variations

• Peanut Butter Chocolate Chip Muffins: Add 1/2 cup of chocolate chips to the batter for a peanut butter-chocolate combo that’s hard to resist.
• Gluten-Free Muffins: Use a gluten-free flour blend to make these muffins gluten-free. Make sure the baking powder and other ingredients are also gluten-free.
• Whole Wheat Muffins: Swap out half of the all-purpose flour for whole wheat flour for a healthier option that adds more fiber and nutrients.
• Peanut Butter Banana Oat Muffins: Add 1/2 cup of rolled oats to the batter for extra texture and fiber.

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Frequently Asked Questions (FAQs)

1. Can I use natural peanut butter in this recipe?

Yes, you can use natural peanut butter, but make sure to stir it well before using it in the recipe, as natural peanut butter tends to separate.

2. How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.

3. Can I make these muffins vegan?

Yes, to make these muffins vegan, you can use flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water for each egg) and almond milk or any plant-based milk.

4. Can I substitute almond butter for peanut butter?

Yes, almond butter works well as a substitute for peanut butter if you prefer or have an allergy.

5. Can I make mini muffins with this recipe?

Absolutely! Just reduce the baking time to 10-12 minutes for mini muffins.

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