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
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!
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.
More Muffin Recipes You’ll Love:
- Maple Pecan Banana Muffins
- Pumpkin Cream Cheese Muffins
- Whole Grain Apple Nut Muffins
- Yogurt Chocolate Chip Muffins
- Gluten-Free, Dairy-Free Blueberry Oatmeal Muffins
Peanut Butter Banana Muffins
- 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
- 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.
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