Irresistible Peanut Butter Banana Muffins (Moist, Protein-Packed & Perfect for Breakfast)
If you’re looking for the perfect banana muffin recipe that’s moist, rich in protein, and completely irresistible, then these Peanut Butter Banana Muffins will blow your mind. They blend the natural sweetness of bananas with the creamy, nutty goodness of peanut butter and the soft, fluffy texture of bakery-style muffins.
For more baked treats like this, don’t miss our Strawberry Crunch Cheesecake or these soft Salted Caramel Chocolate Chip Cookies—both reader favorites on Brandi Recipes!
Whether you’re meal prepping for the week or looking for a quick high-protein snack, these muffins check all the boxes. Plus, they freeze beautifully and make for an energizing breakfast or lunchbox surprise.
Peanut Butter Banana Muffins
Ingredients You’ll Need
Dry Ingredients:
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1 ½ cups all-purpose flour (or whole wheat flour for a healthier twist)
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1 tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional, but adds warmth)
Wet Ingredients:
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3 ripe bananas, mashed (the spottier, the sweeter)
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2 large eggs
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½ cup creamy peanut butter (natural or classic)
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⅓ cup coconut oil (or melted butter)
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⅓ cup honey or maple syrup
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1 tsp vanilla extract
Add-ins (Optional but Recommended):
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½ cup dark chocolate chips or chunks
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¼ cup chopped walnuts or pecans
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1 tbsp peanut butter for drizzling on top
Directions: Step-by-Step
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Mash Bananas & Combine Wet Ingredients
In a large bowl, mash the bananas using a fork. Add eggs, peanut butter, melted coconut oil, honey, and vanilla. Whisk until smooth and creamy.
4. Combine Wet and Dry
Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix!
5. Add Extras
Fold in the chocolate chips or nuts if using. Reserve a few for topping.
6. Scoop & Fill
Use an ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill them about ¾ full.
7. Add Drizzle (Optional)
Warm 1 tbsp peanut butter slightly and drizzle over the tops of each muffin for a bakery-style look.
8. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
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Vegan Option: Replace eggs with flax eggs and use maple syrup instead of honey.
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Make it Gluten-Free: Substitute a 1:1 gluten-free flour blend.
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Add Protein: Stir in a scoop of vanilla or peanut butter protein powder.
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Low Sugar Tip: Skip the chocolate chips or use sugar-free chips.
Storage Instructions
These Peanut Butter Banana Muffins can be stored at:
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Room temperature: 3–4 days in an airtight container.
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Refrigerator: Up to 1 week.
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Freezer: Wrap individually and freeze for up to 3 months.
To reheat, pop in the microwave for 20–30 seconds or toast lightly for a crisp top.
Time & Yield
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 standard muffins
Tools Used
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Mixing bowls
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Fork or potato masher
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Whisk and spatula
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12-cup muffin tin
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Paper liners or nonstick spray
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Wire cooling rack
Why You’ll Love These Muffins
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High-protein breakfast option
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Naturally sweetened with bananas and honey
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Freezer-friendly and great for meal prep
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Packed with healthy fats from peanut butter
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Easy to customize with chocolate, oats, or nuts
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Frequently Asked Questions (FAQs)
Can I use crunchy peanut butter?
Yes, but it will create a slightly chunkier texture. For smooth muffins, stick to creamy.
What can I use instead of coconut oil?
Melted butter or a neutral oil like avocado oil works well.
Can I double the recipe?
Absolutely! Just make sure to rotate the pans halfway through baking for even results.
Discover More from Brandi Recipes
-
Strawberry Crunch Cheesecake – a fruity, no-bake dream
-
Salted Caramel Chocolate Chip Cookies – salty, sweet perfection
-
Best Blueberry Muffins Recipe – the ultimate bakery-style breakfast
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Liens utiles
Final Thoughts
These Peanut Butter Banana Muffins are more than just a treat—they’re a healthy, protein-rich breakfast that’s great for both kids and adults. With minimal prep time and customizable ingredients, they are the perfect balance of flavor, nutrition, and comfort.
Make a batch today and see why they’ve become a household favorite. And don’t forget to explore more delicious ideas on BrandiRecipes.com to keep your kitchen full of inspiration!
Peanut Butter Banana Muffins
Ingredients
Equipment
Method
- Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas. Add eggs, peanut butter, coconut oil, honey, and vanilla extract. Mix well.
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips or nuts if using.
- Divide the batter evenly among the muffin cups (fill about ¾ full).
- Drizzle peanut butter on top of each muffin if desired.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
peanut butter banana muffins, healthy breakfast muffins, high-protein snack, easy muffin recipe, kid-friendly snacks, gluten-free banana muffins Recipe Category: Breakfast, Snack
Recipe Cuisine: American
Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: ~220 per muffin (estimate)