Delicious and moist Peanut Butter Banana Muffins, perfect for breakfast or a snack.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 muffins 1x
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ripe bananas, mashed
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the mashed bananas, peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, whisk together the baking soda, baking powder, salt, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
If using, fold in the chocolate chips gently.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
You can also add chopped nuts or dried fruit for added texture and flavor.
Enjoy your muffins warm or store them in an airtight container for up to 3 days.