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Peanut Butter Banana Muffins have a surprise inside and are so fluffy and moist. These easy banana muffins are filled with creamy peanut butter and topped with caramelized peanuts.
Peanut Butter Banana Muffins are easy to make and perfect for breakfast, brunch, or as an afternoon snack. They are inspired by one of my favorite afternoon snacks – banana slices topped with peanut butter. Have you tried this yet? It’s so tasty and easy.
Who doesn’t love the combination of sweet and slightly salty?! Bananas and peanut butter go so well together! It doesn’t have to be chocolate and peanut butter all the time, this combination is as tasty. But you have to promise me to check out my Peanut Butter Brownie Bars after trying this recipe.
These muffins are stuffed with creamy peanut butter which makes them super delicious and they’re so moist because of all the bananas. Creaming the butter and sugar makes them super fluffy and tender. That’s how I love my muffins!
Julia’s Tips and Tricks
- Overripe bananas: You want to use over-ripened bananas with black spots for this recipe. They are easier to mash and sweeter. If your bananas aren’t ripe yet you can bake them in a 300°F oven for 30-40 minutes to make them softer and sweeter.
- Muffin Liners: Use muffin liners for this recipe! The muffins will come easier out of the pan and are easier to store. These muffins are super moist so they are more likely to stick to the pan when you don’t use liners.
- Mixing: Don’t overmix the batter! This is important for every muffin recipe. To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
- Cooling: Don’t let the muffins cool down in the muffin tin! The hot muffin tin will continue to bake the muffins and you might end up with drier muffins. Give the muffins a couple of minutes to cool off, then remove them and transfer them to a cooling rack.
More Banana Recipes
- Easy Banana Cake Recipe: This sheet cake has a delicious mascarpone frosting on top
- Double Chocolate Banana Muffins Recipe: These muffins are super chocolaty but they are actually healthier than normal bakery-style muffins
- Banana Nut Maple Muffins: These are topped with a walnut maple topping
- Banana Muffins with Cinnamon Streusel: These are a reader favorite! They are super fluffy and topped with streusel
- Banana Nut Bread
These recipes are all great for using over-ripened bananas! It doesn’t always have to be banana bread.
Tools Used in the Making of these Peanut Butter Banana Muffins:
Ice Cream Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Muffin Tin: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
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Peanut Butter Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour, (195g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups mashed bananas, about 3 bananas
For the Peanut Butter Filling:
- 1/2 cup peanut butter
- 1/3 cup powdered sugar
For the Peanut Topping:
- 1 tbsp butter
- 1/2 cup peanuts, chopped
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350°F (180°C) and line a 12-count muffin tin with muffin liners.
- In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugars. Beat at medium-high speed for about 4 minutes until pale and fluffy.
- Add the egg and vanilla extract, whisk until combined. Stir in the mashed bananas.
- Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix!
- In a small bowl combine peanut butter and powdered sugar. Mix until smooth.
- Spoon about 1 heaping tablespoon of batter into each muffin cup. Place on heaping tsp of filling on top. Divide remaining batter between the muffin cups.
- In a small pan over medium heat melt the butter. Then add chopped peanuts and maple syrup. Stir for about 1 minute then remove from heat. Top each muffin with a tsp of the topping.
- Bake muffins for about 20-25 minutes or until a skewer inserted into the center comes out clean with only a few crumbs attached. Let the muffin cool down for about 10 minutes in the pan then transfer them to a cooling rack.
Nutrition
Oh wow these are really yum when freshly cooked! I didn’t do the peanut topping cus I was lazy but the muffins turned out soft centred with a crunchy top. I put 40g less sugar and it was perfect amount of sweetness for us! This is gonna be my fav recipe for a while! Thanks for sharing 🙂