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Peanut Banana Muffins

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

"Loaded with peanut butter chips and banana flavor, these tender muffins are my husband's favorite," writes Susanne Penner of Steinbach, Manitoba.

Ingredients

  • 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 large egg
  • 1/2 cup butter, melted
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 3/4 cup peanut butter chips

Directions

  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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

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

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Reviews

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Average Rating:
  • burder
    Apr 2, 2020

    These are delicious! Found this recipe while looking for a recipe (other than banana bread) for overripe bananas. Easy and yummy! Kids love them as well!

  • jess464
    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
    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
    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
    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!

  • DarylEverett
    Feb 13, 2013

    No comment left

  • kennedy22
    Nov 13, 2012

    OUTSTANDING!!!

  • cookbookmom
    Feb 21, 2012

    No comment left

  • vancik
    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!

  • balletgirl818
    Sep 29, 2011

    No comment left