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Peanut Butter Banana Muffins Recipe

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3.8 from 15 reviews

These Peanut Butter Banana Muffins are a deliciously moist and flavorful treat, combining the natural sweetness of ripe bananas with creamy peanut butter and chocolate chips. Perfect for breakfast or a snack, these muffins offer a delightful balance of flavors and textures.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup ripe mashed bananas (about 2 large bananas)
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
  3. Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, which helps create a tender muffin texture.
  4. Add Wet Ingredients: To the creamed butter and sugars, add the mashed ripe bananas, creamy peanut butter, eggs, and vanilla extract. Mix these well until fully combined for a smooth batter base.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Stir gently and mix just until combined; overmixing can lead to dense muffins.
  6. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips evenly throughout the batter without overworking it to preserve the light texture.
  7. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  8. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
  9. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely, which helps maintain their shape and texture.

Notes

  • Ensure bananas are very ripe for the best natural sweetness and moistness.
  • Do not overmix the batter once the dry ingredients are added to avoid tough muffins.
  • Peanut butter adds richness and flavor but can be substituted with almond butter for a nutty variation.
  • Chocolate chips can be omitted or replaced with nuts or dried fruit if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://lauracooks.com/peanut-butter-banana-muffins-recipe/