Peanut Butter Banana Muffins (Printer-friendly)

Fluffy muffins packed with bananas and peanut butter, ready in 35 minutes for breakfast or snacks.

# What You Need:

01 - 1 1/2 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 2 large ripe bananas, mashed

06 - 1/2 cup creamy peanut butter

07 - 1/2 cup brown sugar, packed

08 - 1/4 cup vegetable oil or melted butter

09 - 2 large eggs

10 - 1 teaspoon vanilla extract

11 - 1/2 cup milk

12 - 1/2 cup chocolate chips or chopped peanuts

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.

03 - In a large bowl, mash bananas thoroughly. Add peanut butter, brown sugar, oil, eggs, and vanilla extract. Mix until smooth and incorporated.

04 - Stir milk into the wet mixture until fully combined.

05 - Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined—do not overmix or muffins will become tough.

06 - Gently fold in chocolate chips or chopped peanuts if desired.

07 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.

08 - Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

These muffins stay incredibly moist for days, thanks to those overripe bananas doing all the heavy lifting
The peanut butter isn't just an aftertaste—it's woven through every single bite like a warm hug

02 -

Over-mixing is the enemy here—those lumps are going to bake out into fluffy perfection
Room temperature ingredients mix together so much more smoothly than cold ones

03 -

Use an ice cream scoop for mess-free, perfectly portioned muffins every single time
Let them cool completely before storing, or the trapped steam will make them soggy