Peanut Butter Banana Muffins
User Reviews
4.4
Peanut Butter Banana Muffins
Description
Peanut Butter Banana Muffins use ripe bananas and creamy peanut butter as main ingredients to create a soft, moist muffin with a gentle sweetness from the honey and sugar. Baking powder provides lift, while a pinch of salt balances the flavors. Folding in semi-sweet chocolate chips adds both texture and pockets of melted chocolate throughout. The muffins are baked until domed and set, with an additional sprinkle of chocolate chips on top to enhance the appearance and flavor. Their moist crumb and peanut-banana combination suit morning or afternoon snacking well.
The added honey blends smoothly with the granulated sugar, contributing to the muffins' tender crumb. Using mashed ripe bananas not only adds moisture but also natural sweetness that complements the peanut butter's creamy texture. Chocolate chips provide sweet contrast and occasional melting pockets, giving varied texture. Baking them 15 to 18 minutes ensures they stay soft inside yet hold their shape with a slight crust on top.
The muffins are best served fresh or within a few days, as the banana and peanut butter flavors are most pronounced then. They make a satisfying breakfast or snack alongside a beverage like coffee or milk.
These muffins keep well stored airtight at room temperature for up to five days or frozen for four months. Conventional creamy peanut butters like Jif or Skippy are recommended, as natural-style peanut butters might affect texture. Mini chocolate chips may be used as a substitute if preferred.
Ingredients
- ¾ cup banana about 2 medium ripe bananas, mashed ripe
- ¾ cup peanut butter such as Jif or Skippy, creamy
- 2 egg large
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt or to taste
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note - This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
- To a large bowl add the bananas and mash them with a fork.
- Add the peanut butter, eggs, sugar, honey, and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined.
- Add 3/4 cup chocolate chips and fold them gently into the batter.
- Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
- Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
- Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow muffins to cool in the pan for about 10 minutes before removing.
Notes
- Use conventional creamy peanut butter for reliable texture; natural or separating types may alter outcome.
- Mini chocolate chips can substitute for regular chips if desired.
- Store muffins airtight on the counter for up to 5 days or freeze for up to 4 months; avoid refrigeration to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 202mg | 67% |
| Sodium | 283mg | 12% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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