Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! I added a little extra peanut butter in the center for extra peanut butter flavor with every bite.

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!

Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These easy muffins regularly appear 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 Cream Cheese-Filled Almond Flour Banana Muffins and Chocolate-Chocolate Chip 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 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.

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.

More Muffin Recipes You’ll Love:

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!
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4.79 from 19 votes
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Peanut Butter Banana Muffins

6
192 Cals 5.5 Protein 24.5 Carbs 9 Fats
Total Time: 45 mins
Yield: 12 servings
COURSE: Breakfast, Brunch
CUISINE: American
Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!

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.

Nutrition

Serving: 1muffin, Calories: 192kcal, Carbohydrates: 24.5g, Protein: 5.5g, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 5mg, Sodium: 170mg, Fiber: 2g, Sugar: 9.5g
WW Points Plus: 4
Keywords: peanut butter muffins

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239 comments

  1. Is better n’peanut butter like PB2( a powder)?

  2. 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!

  3. Question: both peanut butter and Better Than (…) are spreads. PB2 is a powder. Do you have to adjust for that?