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Peanut Butter-Banana Muffins Recipe

Peanut Butter-Banana Muffins Recipe

These bite-size muffins make a great treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch YIELD:48 servings


  • 1 cup old-fashioned oats
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup fat-free milk
  • 3/4 cup mashed ripe bananas
  • 1/2 cup creamy peanut butter
  • 1/3 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 3/4 cup miniature semisweet chocolate chips
  • 1/3 cup packed brown sugar
  • 1/3 cup dry roasted peanuts, coarsely chopped
  • 1/3 cup miniature semisweet chocolate chips


  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  • 2. Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean.
  • 3. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 4 dozen.

Nutritional Facts

1 each: 80 calories, 3g fat (1g saturated fat), 4mg cholesterol, 71mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Reviews for Peanut Butter-Banana Muffins

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jcanter User ID: 1787073 189342
Reviewed Sep. 3, 2011

"I think this is a great recipe. I did not use the peanuts on top. I also added wheat germ and it tasted great, still. The quality of these only lasts for 2 days, so I freeze the extras and then pop them in the microwave for breakfast. I've made them as regular size muffins (cooked them a bit longer) and they were still good. Yummy!!"

JillyPforCY User ID: 5432772 119679
Reviewed Aug. 2, 2011

"I used peanut butter chips instead of the chocolate chips, and that was yummy!"

DAytes User ID: 751590 170810
Reviewed May. 2, 2011

"I absolutely love this recipe! I make a loaf of bread instead of mini muffins. I have made it for several people and always get great compliments. It truly is the best banana bread recipe I have ever tasted. Hearty, healthy and delicious you can't beat that!"

jamiefish User ID: 2598224 211438
Reviewed Apr. 16, 2011

"I tweaked the recipe a bit (a little healthier, but also didn't have everything I needed). I cut the sugar to 1/3 cup, replaced the egg with flaxmeal equivalent (1TB ground flax + 3 TB water), used 1/2 cup chips and topped each with a little wheat germ. The kids LOVED them, and so did we!!"

sj55 User ID: 1420676 189341
Reviewed Aug. 14, 2010

"We all thought the muffins were very good~I split the morsels making half w/ and half w/o and I will always from now on make it w/ the morsels~I also didn't put the topping on to cut down just a bit on the calories and they were very tasty that way~every little bit helps!"

Annie58 User ID: 96057 174698
Reviewed Jul. 27, 2010

"Even though I wouldn't make these again myself, I certainly wouldn't suggest others not try these muffins. They are moist and tasty. For me personally, there are a few too many ingredients and more importantly the calorie count is just a little on the high side for such a small serving. But if you can spare the calories and the time you might like to try these delicious little morsels!"

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