Peanut butter banana muffins

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Introduction

These peanut butter banana muffins are a perfect harmony of sweet and savory, with a dense, moist crumb that makes them feel like a treat and a breakfast staple all at once. You’ll love how the natural sweetness of ripe banana complements the rich, nutty peanut butter, while the chopped peanuts add a delightful crunch. They come together quickly for a satisfying homemade bakery experience.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 9 muffins

Ingredients

• 200 g all-purpose flour
• 1 1/2 tsp baking powder
• ¼ tsp baking soda
• 1 tsp salt
• 120 g white granulated sugar
• 80 g unsalted butter (at room temperature)
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tbsp vegetable oil
• 80 g creamy peanut butter (unsweetened)
• 1 large egg (at room temperature)
• 120 g bananas (approximately 1 medium ripe banana (mashed))
• 30 ml whole milk
• 30 g roasted peanuts (chopped)

Instructions

1. Preheat your oven to 190°C (375°F) and line a muffin tin with 9 paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer or a whisk to cream together the white granulated sugar, room-temperature unsalted butter, and vegetable oil until light and fluffy, about 2-3 minutes.
4. Beat in the creamy peanut butter, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and the large egg until fully combined and smooth.
5. Mix in the mashed bananas and the whole milk until incorporated.
6. Gently fold in the chopped roasted peanuts.
7. Divide the batter evenly among the 9 prepared muffin liners, filling each about ¾ full.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Swirl Version: Before baking, add a small dollop of extra peanut butter to the top of each filled muffin cup and use a toothpick to swirl it gently into the batter for a marbled effect.
• Crunchy Top: Reserve half of the chopped peanuts and sprinkle them generously on top of the batter just before baking for an extra crunchy crust.
• Mini Muffins: Bake the batter in a mini muffin tin for bite-sized treats; reduce the baking time to about 12-15 minutes.
• Ice Cream Sandwich: Slice a cooled muffin in half horizontally and use it to sandwich a scoop of vanilla ice cream for a decadent dessert.

Tips for Success

• Use very ripe bananas with lots of brown spots for maximum natural sweetness and moisture.
• Ensure your butter and egg are at room temperature to achieve a smooth, well-emulsified batter that bakes evenly.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a toaster oven until heated through.

FAQ

Can I use natural, drippy peanut butter?

Yes, but the batter’s consistency and final texture may be slightly oilier and less structured compared to using a stabilized, creamy peanut butter.

My bananas aren’t ripe. Can I still use them?

It’s best to use ripe bananas for sweetness and moisture. You can speed up ripening by placing bananas in a brown paper bag overnight. Unripe bananas will result in less flavor and a denser texture.

Can I make this recipe without nuts for an allergy?

Yes, you can simply omit the chopped roasted peanuts. The muffins will still be delicious with the peanut butter flavor from the batter.

Why is there both baking powder and baking soda?

The baking powder provides the primary lift, while the baking soda reacts with the acidic components in the banana and peanut butter, contributing to browning and a tender crumb.

Can I use a different type of milk?

Yes, you can substitute the whole milk with any milk or milk alternative you have on hand, such as almond or oat milk. The fat content will slightly affect richness.

My muffins are browning too quickly. What should I do?

If the tops are browning too fast, loosely tent the muffin tin with aluminum foil for the last 10-15 minutes of baking to prevent burning while the centers finish cooking.