4.4 from 423 votes
Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins combine mashed ripe bananas and creamy peanut butter with a touch of honey and sugar for sweetness. Semi-sweet chocolate chips are mixed in and sprinkled on top, adding bursts of chocolate flavor. The muffins bake up with a nice dome and moist texture from the bananas, making them a hearty snack or breakfast option. The recipe yields about nine large muffins, balancing rich peanut butter taste with the natural fruit sweetness.
Prep Time
10 mins
Cook Time
17 mins
Additional Time
10 mins
Total Time
37 mins
Servings:
9
servings
Calories:
413 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 413
% 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.