Peanut Butter Banana Muffins

Perfect for breakfast or an afternoon treat, peanut butter banana muffins are both delicious and healthier than other types of muffins thanks to the addition of oats, whole wheat flour and natural sweeteners like ripe bananas and peanut butter. Here’s how to make these tasty, nutritious muffins.

Ingredients for Peanut Butter Banana Muffins

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• Old-fashioned oats: Be sure not to use instant oats here.
• Whole wheat flour: Whole wheat flour helps create a tender texture.
• All-purpose flour: Level the flour so you get an accurate measurement.
• Sugar: Sugar locks in moisture and promotes browning.
• Baking powder and soda: Make sure your baking powder and baking soda are both relatively fresh (not older than six months).
• Salt: Salt is used to enhance all the flavors here.
• Egg: Use a room-temperature egg so it blends well.
• Fat-free milk: Fat-free or skim milk helps create a light texture.
• Mashed ripe bananas: Ripe bananas are sweeter, softer and easier to blend.
• Creamy peanut butter: We wouldn’t recommend using natural nut butter here.
• Unsweetened applesauce: Unsweetened is key; anything else would be too sweet.
• Vanilla extract: The vanilla extract adds richness to the batter.
• Semisweet chocolate chips: Mini chocolate chips go into both the muffins and the topping.
• Brown sugar: Brown sugar has a rich, caramel-like flavor that pairs well with the other flavors of these muffins.
• Dry roasted peanuts: Use your favorite nut here, if you’d prefer.

Directions

Step 1: Combine the ingredients

Jena Carlin for Taste of Home

Preheat the oven to 350°F. In a large bowl, combine the oats, all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir the wet mixture into the dry ingredients just until moistened. Fold in the chocolate chips.

Step 2: Fill the muffin cups and make the topping

Jena Carlin for Taste of Home

Fill greased or paper-lined miniature muffin cups three-quarters full. In a small bowl, combine the brown sugar, peanuts and chocolate chips.

Step 3: Sprinkle the topping and bake the muffins

Jena Carlin for Taste of Home

Sprinkle the topping over the muffins. Bake the muffins for 10 to 13 minutes or until a toothpick inserted in the center of one comes out clean. Let the muffins cool in the pan for five minutes before removing them to wire racks. Ideally, serve the muffins warm.

Jena Carlin for Taste of Home

Peanut Butter Banana Muffin Variations

• Drizzle with honey: We think a bit of honey on top of these muffins would be delicious.
• Swirl in some caramel: Swirl some caramel into the batter for a bolder flavor.

How to Store Peanut Butter Banana Muffins

Store these banana and peanut butter muffins in an airtight container at room temperature.

Can I freeze these muffins?

Yes, you can freeze peanut butter banana muffins. Place them on a baking sheet in the freezer until they’re frozen, then transfer them to an airtight container. Eat them within three months for the best results.

Peanut Butter Banana Muffin Tips

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Can you make a vegan version of these muffins?

Yes, you can. To make this peanut butter banana muffin recipe vegan, use your favorite dairy-free milk and egg substitutes, and either leave out the chocolate chips or use a dairy-free alternative.

How do you keep banana peanut butter muffins moist?

Muffins naturally lose moisture as time goes on, but to prevent this from happening (as much as possible), place paper towels on the top and bottom of the muffins before storing them in an airtight container. The paper towels will absorb the moisture and keep the muffins fresh.

Can you substitute other nut butters for the peanut butter?

Definitely. You can use hazelnut butter, almond butter, coconut butter or another nut butter, if you’d prefer.