Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins are soft, fluffy and full of peanut butter flavor, balanced by the natural sweetness of ripe bananas.
Servings: 18
Calories: 231kcal
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Muffin Trays
- Muffin Liners
Ingredients
- 1 cup over ripe banana mashed (about 4 small bananas)
- 250 grams all-purpose flour about 2 cups
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 100 grams granulated sugar about ½ cup
- ½ cup creamy peanut butter
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips more for the top if desired
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- Mash bananas in a large bowl, then add granulated sugar, peanut butter, vegetable oil, milk, eggs and vanilla extract. Mix well.
- With a spatula add in dry ingredients (flour, baking powder, and salt), until there are no dry streaks, then fold in chocolate chips.
- Divided evenly into 18 muffin cavities (I use a 3-tablespoon scoop to start then evenly divide any remaining batter).
- Bake for about 18 minutes or until golden brown.
- Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Notes
- Very Ripe Bananas: Use bananas that have lots of brown spots to bring the best sweetness and flavor.
- Don’t Overmix: Mix until just combined to keep the crumb tender, not dense.
- Room Temperature: Especially the peanut butter, it blends more smoothly.
- Fill Evenly: A cookie scoop helps portion batter for consistent baking.
- Let them Cool: They set as they cool, making them easier to remove from liners.
Nutrition
Calories: 231kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg
