Peanut Banana Muffins Recipe

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"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 3/4 cup peanut butter chips

Nutritional Facts

1 each: 240 calories, 11g fat (6g saturated fat), 38mg cholesterol, 293mg sodium, 32g carbohydrate (17g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Peanut Banana Muffins in Quick Cooking March/April 2004, p35

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jess464 User ID: 4422334 56548
Reviewed Oct. 17, 2014

"This is my favorite muffin recipe! So easy, and it is good with no matter what type of chips you add."

angieren User ID: 7765523 56546
Reviewed Apr. 16, 2014

"Really good. I added more bananas in order to add about 1/4 cup each of chia seeds and milled flax seed. And I substituted oil for the butter and used 1/2 cup of whole wheat flour instead of just white all purpose flour."

cindyost User ID: 2125334 56545
Reviewed Apr. 7, 2014

"This recipe is simple and tasty. I love the hint of peanut butter chips it adds, I would not change a thing."

baker841 User ID: 7651154 107421
Reviewed Feb. 3, 2014

"Healthified this recipe a tad, but overall good recipe. Subbed 1/2 whole wheat pastry flour for AP, 6 tbsp. peanut butter + 2 tbsp. canola for the melted butter, omitted PB chips (too much trans fat) and added mini semisweet chocolate chips instead for a treat. Will make these again!"

MY REVIEW User ID: 5774466 91183
Reviewed Nov. 13, 2012


vancik User ID: 1298357 56541
Reviewed Nov. 2, 2011

"I've used this recipe as a base hundreds of times over the years, and they always turn out amazing! I always tweak it and use 50/50 wheat flour and/or Splenda (to make them a bit healthier) along with 1 t. vanilla, 1/2 c. oatmeal and 1/2 c. applesauce. Sometimes I will cut down or omit the bananas and use canned pumpkin, strawberry/rhubarb or extra applesauce (chuck or flavored) depending on our mood. I'll also change up the chips to match the other flavors. We love them!"

GretchenInTexas User ID: 1052493 135466
Reviewed Apr. 18, 2010

"Really enjoyed the PB chips."

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