Peanut butter and banana is one of my favorite flavor pairings. It’s delicious as a snack or an ice cream topping, but it’s truly irresistible in these Peanut Butter Banana Muffins.
These soft, homemade muffins combine the comforting taste of 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 adds texture and visual appeal.
JUST A FEW BAKING TIPS:
✔ Beat the butter and sugar together for at least two minutes, until the mixture becomes light in color and creamy. This step creates a lighter muffin texture, so be patient.
✔ Use an ice cream scoop to portion batter into the muffin tin for evenly sized muffins. I press dried banana chips and peanut butter chips into the tops before baking, but you can skip them if you prefer — the muffins will still be delicious.
✔ After baking, remove the muffins from the pan after about five minutes and transfer them to a wire rack to finish cooling. Leaving them in the hot pan too long can cause overcooking and dryness.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE PEANUT BUTTER BANANA MUFFINS:
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Peanut Butter Banana Muffins
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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
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Preheat the oven to 425°F (220°C). Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
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In a large bowl, use an electric mixer or stand mixer with the paddle attachment to cream the softened butter and sugar until light and fluffy.
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Beat the eggs in a small bowl, then add them to the butter-sugar mixture and mix until combined.
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Stir in the mashed bananas and creamy peanut butter until evenly incorporated.
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Sift the flour, baking soda, and salt together. Gradually add the dry ingredients to the banana mixture, mixing just until combined—do not overmix.
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Scoop the batter into the prepared muffin tin using an ice cream scoop. Press dried banana chips and peanut butter chips into the top of each muffin. 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 into the center comes out clean.
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Remove the muffins from the oven and let them cool 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. You can freeze them for up to 3 months; thaw at room temperature or warm gently before serving.