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Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!

Peanut Butter Banana Muffins
Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These easy muffins regularly appear on my breakfast table in my home whenever I have ripe bananas. Everyone loves them around here – if you try them, you’ll know why! More healthy banana muffin recipes are these Maple Pecan Banana Muffins, Cream Cheese-Filled Almond Flour Banana Muffins and Chocolate-Chocolate Chip Banana Muffins. And if you love peanut butter, try this peanut butter and jelly smoothie!

Peanut Butter Banana Muffins

Are banana and peanut butter a good option?

Peanut butter and banana are the perfect pair. I always add bananas to my peanut butter sandwiches, so adding peanut butter to banana bread batter makes total sense. If you’ve never tried them together before, the natural sweetness of ripe bananas goes great with your favorite peanut butter.

How ripe do bananas need to be for banana muffins?

The riper, the better! You want your bananas to be anywhere from yellow with lots of brown spots to black. Riper bananas are sweeter, which will give you sweeter muffins without adding more sugar.

What makes a muffin moist?

Here are a few tips for moist banana muffins.

  • Fruit: Baking with bananas and applesauce add moisture without increasing calories.
  • Fat: I only use two tablespoons of butter, but it helps these muffins from being dry.
  • Don’t overmix: Stir the ingredients just enough so there are no dry spots. Mixing too much will make your muffins tougher.

Should I refrigerate Peanut Butter Banana Muffins?

Yes, refrigerating your muffins will make them last longer. You can leave them out on the counter in an airtight container for one night, but after that, keep them in the fridge for up to five days. You can also freeze muffins for three or four months. Thaw them in the refrigerator or microwave them straight from frozen.

Peanut Butter Banana Muffins Variations:

  • Nut Butter: I use natural peanut butter, but regular works too. If you prefer cashew or almond butter, use that instead.
  • Filling: You can skip the PB in the middle, and if you want, you can try subbing it with chocolate chips, peanut butter chips, or Nutella.
  • Fruit: If you don’t have applesauce, swap it with extra mashed banana.
  • Spices: Add some cinnamon to the batter.

mashed bananaspeanut butter banana muffin batterHow To Make Low Fat Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins

4.86 from 27 votes
6
Cals:192
Protein:5.5
Carbs:24.5
Fat:9
Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!
Course: Breakfast, Brunch
Cuisine: American
Peanut Butter Banana Muffins
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Yield: 12 servings
Serving Size: 1 muffin

Ingredients

  • 3 medium extra ripe bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar, not packed
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 10 tbsp Creamy Peanut Butter, divided into 8 tablespoons and 2 tablespoons

Instructions

  • Preheat oven to 325°. Line a muffin tin with 12 liners.
  • Mash bananas in a bowl, set aside.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer.
  • Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture, then blend at low speed until combined. Do not over mix.
  • Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into the center of each muffin.
  • Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Last Step:

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Nutrition

Serving: 1 muffin, Calories: 192 kcal, Carbohydrates: 24.5 g, Protein: 5.5 g, Fat: 9 g, Saturated Fat: 2.5 g, Cholesterol: 5 mg, Sodium: 170 mg, Fiber: 2 g, Sugar: 9.5 g

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262 comments on “Peanut Butter Banana Muffins”

  1. Gina never disappoints. I substituted reconstituted PB2 for the peanut butter in the batter, added a little extra banana to compensate for the texture and they ended up being a little over four points each. Used regular peanut butter for the filling. Highly recommend.

  2. Delicious! My 4yo and 6yo gobbled them up for breakfast – I swapped in 1/4C coconut sugar for the brown sugar and used half oat flour and half whole wheat. These will be in my regular rotation now!

  3. I swapped oat flour for same amount of all purpose flour and they turned out great. Baked for same amount of time too. A nice change from banana bread when I have old bananas to use up. Thanks Gina!

  4. I made these muffins last night and they are already gone.  So good with a nice texture.  I added chocolate chips of course!

  5. Made these this morning with all purpose flour and reconstituted pb2. All other parts of the recipe I followed exactly. Unfortunately they didn’t taste at all like peanut butter. It must be the PB2. I never find that I taste peanut butter when I sub that into a recipe. I’m sure my results would’ve been much better with real peanut butter. I didn’t want to mess up the recipe rating since I altered the recipe so I still will give 5 stars.

  6. I’ve made this recipe now 3 times in 3 weeks, at my fiancée’s request no less! such a great recipe, fun to add in raisins or chocolate chips if you want, too! We make them on Sundays as a meal prep breakfast option and they keep very well through to Friday in the fridge! Pop them in the microwave for about 20-30 seconds and add a little butter, they’re incredible every day!!

    1. These are delicious. I may be bias since I am a peanut butter lover. No, that’s not true, these are just delicious. This is my 2nd time making them in 2 weeks. I made a few substitutions. I used: almond flour(can’t have gluten), Truvia Sweet Complete Calorie Free brown sugar( to cut down on the sugar and calories) , 1.5 tbsp of butter, P2B w/ a little Skippy Natural with honey and I made them in my air fryer. WONDERFUL. . Thank you Gina. Your recipes have saved me.

  7. Made these last night and they are AMAZING, only thing I did differently was to use gluten free all purpose flour. There are only three left, hopefully one will make it to morning for my breakfast. 

  8. Avatar photo
    Nancy Silberger

    Gina, If I use the WW Better than Peanut Butter spread would that change the points value? Thank you.

  9. Hello! These sound delicious- is there any way to make these eggless? My daughter has an egg allergy. Thanks!

    1. Avatar photo
      Joanne Mary P

      You could try Aquafaba. It’s the liquid in a can of chickpeas. I read three tablespoons equals one egg and two tablespoons equals  one egg white. I’ve used  the three tablespoons per egg to make a cheesecake and you couldn’t taste any bean flavor. I freeze the Aquafaba in one tablespoon portions using an old fashion ice cube tray. Once they are frozen, I keep them in a freezer bag. 

  10. Hello Gina,
    I want to make these tomorrow. Can I make with almond flour? Would it be the same quantity as the regular flour?

    Thanks

  11. I will describe what I did for those of you who can’t leave a recipe alone,especially when taking out every possible calorie. Three medium bananas is how much mashed? –about 1 cup mashed? Depends what source I have looked up. Never sure how much to use in recipes. I had two average size bananas and went with that as it was what I had, only about 6 oz total. Used white whole wheat flour, used fage nonfat plain yogurt instead of butter, swerve brown sugar replacement and used powdered peanut butter that I reconstituted for the peanut butter-48 grams. ( didn’t add more to the middle) I also goofed and used baking powder instead of soda. This was not my day for accuracy. But that said they were nice muffins–only got 11 about 100 calories each. So it must be a pretty forgiving recipe. I think I can do better when I try them again. I hate to rate it as I made so many substitutions, They were good as I made them, and I am sure even better if follow exact directions!