Soft, tender muffins loaded with peanut butter and banana make a great grab and go breakfast or special treat in the afternoon. These Peanut Butter Banana Muffins are made with whole wheat flour and oats to fill you up and fuel you through the day.
The delicious flavor combination of bananas and peanut butter, all mixed together in warm and fluffy muffin. There’s just one word for a creation like these peanut butter banana muffins…YUM! Muffins are one of the quickest ways to my heart. I think muffins may actually hold the first place prize for the most “homey” desserts.
I don’t know…there is just something about biting into a moist and tender muffin that just makes you feel cozy. Is it just me? I guess banana bread and pumpkin chocolate chip bread make me feel the same way!
What I’m trying to say is, if you need a good go-to muffin recipe to make the house smell delicious and your tastebuds sing praises, banana and peanut butter muffins are the way to go!
Why You’ll Love Peanut Butter Banana Muffins
- These easy muffins are a great on-the-go breakfast option. You can pack them in school lunches or work lunches too!
- This recipe uses fresh ingredients, whereas the boxed stuff typically has fake flavors that don’t taste as good. You’ll find that these muffins have an incredible flavor!
- Muffins are the best shareable treat. Bring them to parties or get-togethers, or make a big batch when you are hosting guests.
Ingredients for Banana and Peanut Butter Muffins
- White whole wheat flour – Whole wheat flour is the secret ingredient to make banana baked goods taste amazing! The heartier flavor of whole wheat pairs great with the sweetness of the bananas and the rich flavor of peanut butter.
- Old fashioned oats – Adding oats into your muffins gives them a nice homey flavor and adds a little variety of texture to keep things interesting.
- Milk – Any milk from whole milk to 1% will work when making banana and peanut butter muffins.
- Bananas – Don’t throw out those bananas that are a little mushy! They’re perfect to use in this recipe.
- Peanut butter – Just trust me on this, don’t use crunchy peanut butter. Smooth peanut butter is so much better for this recipe!
- Brown sugar – Brown sugar will give your muffins a slight caramel-like touch and a rich, deep flavor.
- White sugar – Sweeten these classic muffins with good ol’ granulated white sugar.
- Vanilla extract – Muffins are always made better when there is a little dash of vanilla extract poured into the batter!
- Vegetable oil – While vegetable oil is what I typically reach for when making baked goods, you can absolutely use a different type of oil or even sub in some melted butter.
- Baking soda and baking powder – Since there are many wet and dense ingredients in this recipe, using two rising agents will help the muffins to rise plenty and have the best fluffy texture.
- Egg – Allow the egg to come to room temperature before mixing it into the muffin batter. A room temp egg mixes more easily than a cold egg straight from the fridge.
- Salt – A little dash of salt helps balance the sweetness of bananas, peanut butter, brow sugar, and white sugar.
How to Make Peanut Butter Banana Muffins
- Preheat the oven to 375 degrees Fahrenheit and then prepare a muffin tin by spraying with non stick cooking spray or lining with muffin liners. Set it aside for later.
- Combine flour, oats, white sugar, brown sugar, baking soda, baking powder and salt. Stir until well combined.
- Beat the egg in a separate medium mixing bowl. Then add milk, oil, vanilla and mashed bananas and stir to combine.
- Slowly add the flour mixture to the banana mixture and then stir until just combined. It’s important not to over-stir at this stage!
- Divide the muffin batter into the 12 prepared muffin cups. Then, add a teaspoon of peanut butter to the top of each muffin cup.
- Use a knife or toothpicks to cut the peanut butter into the muffin batter.
- Bake the muffins for 17-20 minutes until done!
- Remove from the oven and allow to cool on a wire rack.
- Serve warm and enjoy!
How to Store Leftover Peanut Butter Banana Muffins
Store in an airtight container at room temperature for about two or three days. You can also refrigerate and freeze muffins to extend their life!
FRIDGE: Place leftover peanut butter banana oatmeal muffins in the fridge and store for up to a week.
FREEZER: Alternatively, you can freeze leftover muffins for up to 3 months. Either store them in an airtight container, or wrap each muffin individually in plastic wrap and place in a freezer safe bag.
What to Serve with Peanut Butter Banana Muffins
If you’re serving these muffins with breakfast, pair them with a hearty protein like sheet pan breakfast or breakfast crescent ring. Bacon egg muffins would be another great option, and great to take on the go! For an easy overnight breakfast option, make this crock pot egg bake.
A warm muffin always goes wonderfully with an afternoon cup of coffee too!
Can I add anything to these peanut butter banana muffins?
Modify this recipe by adding anything you want into the batter! Chocolate chips and chopped nuts would be super yummy. You can use chopped walnuts, pecans, or any other chopped nut for a bit of a crunch.
Add a brown sugar oatmeal crumble to the top of each muffin to make it more of a bakery style dessert!
- Before placing muffins into an airtight container, line the bottom with paper towels. This will help soak up any moisture from the muffins.
- Allow the muffins to sit in the hot muffin pan after baking. Once they are cool enough to handle, then you can remove them and transfer to a wire cooling rack.
- Don’t overmix the batter when you add the dry ingredients to the wet ingredients. Once it is just combined, it’s good to go!
This peanut butter banana muffins recipe is just to die for! Perfect for any occasion, any time of the year.
More Banana Recipes You’ll Love
- These Banana Bars are so dream and are really easy to make! You’ll love this simple recipe.
- Overnight Pecan Banana French Toast is another delightful breakfast treat that is always a hit.
- Throw bananas and strawberries into a blender with a few other ingredients and make this Strawberry Banana Smoothie.
- No Bake Banana Cream Pie is a classic recipe that the whole family can enjoy.
- 2 cups white whole wheat flour
- 1 cup old fashioned oats
- ¼ cup white sugar
- ½ cup brown sugar packed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 bananas mashed
- ¼ cup peanut butter
- Preheat oven to 375 degrees Fahrenheit. Prepare a muffin tin with non stick cooking spray or muffin liners. Set aside.
- In a medium bowl combine the flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until combined.
- In a different large bowl beat the egg. Add milk, oil, vanilla, and mashed bananas. Stir to mix ingredients until well combined.
- Add flour mixture to banana mixture and stir until just combined; do not over stir.
- Divide batter evenly between 12 muffin cups.
- Add a teaspoon of peanut butter to top of muffin and cut into batter with a knife or toothpick.
- Bake at 375 degrees Fahrenheit for 17-20 minutes or until tested done.