peanut butter banana muffins
Enjoy these delicious Peanut Butter Banana Muffins that make for a perfect breakfast or snack option. They are moist, flavorful, and packed with the goodness of bananas and peanut butter.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin (12-cup)
- optional muffin liners
- 1 spatula
- 1 oven
Ingredients
- 3 large ripe bananas, mashed
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C). If using muffin liners, place them in the muffin tin; otherwise, grease the tin lightly with cooking spray.
- In a large mixing bowl, combine the mashed bananas, peanut butter, granulated sugar, and brown sugar. Mix well until smooth.
- Add the eggs and vanilla extract to the banana mixture, and whisk until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can add chocolate chips or chopped nuts for extra flavor and texture.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.