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Peanut Butter Banana Muffins

Tender, fluffy muffins with creamy peanut butter swirled with sweet banana that make a perfect weekend staple and satisfying breakfast or snack option.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 1 cup whole milk
  • 1/2 cup creamy peanut butter
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Gather all ingredients at room temperature for better mixing consistency.
  2. Whisk flour, sugar, baking powder, and salt in a large bowl until evenly distributed.
  3. In a separate bowl, whisk together melted butter, egg, milk, peanut butter, mashed bananas, and vanilla extract. The mixture should be smooth with small banana chunks remaining for texture.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. You'll still see flour streaks – this prevents dense, tough muffins.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in center comes out with just a few moist crumbs.
  6. Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Mix dry ingredients the night before for effortless morning baking. Don't overmix the batter to avoid dense muffins. Use bananas with brown spots but still firm texture. Store at room temperature for 3 days, refrigerate for 1 week, or freeze individually wrapped for up to 3 months. Reheat in microwave for 15-20 seconds.