Peanut Butter Banana Muffins are a delicious and healthy way to start your day or enjoy as a snack. These muffins are packed with the natural sweetness of ripe bananas and the rich, nutty flavor of peanut butter. They are moist, fluffy, and easy to make, making them perfect for breakfast, snack time, or even dessert!

Ingredients

• 2 large ripe bananas, mashed
• ½ cup creamy peanut butter (or chunky for added texture)
• ⅓ cup brown sugar (or honey for a natural sweetener)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour (or whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ¼ cup milk (dairy or non-dairy)
• ½ cup chocolate chips (optional)
• ¼ cup chopped peanuts (optional, for extra crunch)

Optional Add-Ins:

• 1 tablespoon chia seeds for extra fiber
• 2 tablespoons flaxseeds for added nutrition
• ½ cup oats for more texture

For Topping:

• Sliced bananas for garnish (optional)
• Additional chocolate chips or chopped peanuts for sprinkling

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, mash the bananas until smooth.
2. Add the peanut butter, brown sugar (or honey), eggs, and vanilla extract. Stir or whisk until well combined and smooth.

Step 3: Combine the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
2. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Step 4: Add Milk and Optional Mix-Ins

1. Stir in the milk until the batter is smooth.
2. Fold in the chocolate chips and/or chopped peanuts if desired.

Step 5: Fill the Muffin Cups

1. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
2. If desired, top each muffin with sliced bananas, extra chocolate chips, or chopped peanuts for garnish.

Step 6: Bake the Muffins

1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
2. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Serve

1. Serve the Peanut Butter Banana Muffins warm or at room temperature. Enjoy them plain or with a spread of peanut butter or honey for an extra treat!

Cooking Notes

• Bananas: Make sure to use ripe bananas with brown spots for maximum sweetness and flavor.
• Peanut Butter: You can use either creamy or chunky peanut butter depending on your preference. Natural peanut butter works too, but make sure it’s well-stirred to avoid separation.

Variations

1. Peanut Butter Banana Oat Muffins

Add ½ cup of oats to the batter for a heartier texture. You can also sprinkle some oats on top of the muffins before baking for a nice crunch.

2. Chocolate Peanut Butter Banana Muffins

For a chocolatey twist, stir in 2 tablespoons of cocoa powder into the dry ingredients and add ½ cup of chocolate chips to the batter.

3. Gluten-Free Peanut Butter Banana Muffins

Replace the all-purpose flour with gluten-free flour or almond flour to make these muffins gluten-free. You can also add 2 tablespoons of coconut flour for a more nutritious boost.

4. Peanut Butter Banana Nut Muffins

Add ½ cup of chopped walnuts or pecans to the batter for added crunch and nuttiness.

Keto Version and Low-Carb Adjustments

For a keto-friendly version:

• Use almond flour or a low-carb baking mix instead of all-purpose flour.
• Replace the brown sugar with a keto-friendly sweetener like erythritol or monk fruit.
• Opt for sugar-free chocolate chips and natural, unsweetened peanut butter.

Frequently Asked Questions (FAQs)

Q: Can I make Peanut Butter Banana Muffins ahead of time?
Yes! These muffins are great for meal prep. You can store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Q: Can I freeze the muffins?
Absolutely! Let the muffins cool completely, then store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or microwave them for a quick snack.

Q: Can I use almond butter instead of peanut butter?
Yes! You can substitute almond butter or sunflower seed butter for a peanut-free version. The flavor will be slightly different, but just as delicious.

Q: What can I serve with these muffins?
These muffins pair well with a cup of coffee or tea. You can also enjoy them with a dollop of Greek yogurt, a spread of honey, or even more peanut butter for a filling breakfast or snack.

Q: Can I make mini muffins instead?
Yes! To make mini muffins, simply divide the batter into a mini muffin tin and bake for 10-12 minutes, or until a toothpick comes out clean.

These Peanut Butter Banana Muffins are moist, flavorful, and packed with the perfect balance of sweetness from ripe bananas and nuttiness from peanut butter. Whether you enjoy them for breakfast, snack time, or dessert, these muffins are easy to make and can be customized to suit your taste. With optional add-ins like chocolate chips or nuts, there’s something for everyone!