Are you ready to transform your boring breakfast routine into a mouthwatering morning adventure? Imagine biting into a soft, warm muffin that perfectly blends the creamy richness of peanut butter with the natural sweetness of ripe bananas. These incredible Peanut Butter and Banana Muffins are not just a recipe—they're a game-changing breakfast experience that will have your family begging for more! Perfect for busy mornings, weekend brunches, or a delightful snack, these muffins are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup peanut butter
- 2 ripe bananas, mashed
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or grease it with non-stick cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the 1 cup of peanut butter and 1 cup of sugar. Use a hand mixer or a whisk to blend them together until the mixture is smooth and creamy.
- Add the 2 mashed ripe bananas to the peanut butter and sugar mixture. Stir until well combined, ensuring that the bananas are fully incorporated.
- Crack the 2 eggs into the bowl and add 1 teaspoon of vanilla extract. Mix until the eggs are fully blended into the batter.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This helps to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious peanut butter and banana muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Choose super ripe bananas with dark spots for maximum natural sweetness and moisture.
- Use room temperature eggs and ingredients to ensure smoother batter and better rising.
- Don't overmix the batter—mix just until ingredients are combined to keep muffins tender.
- For extra indulgence, sprinkle chocolate chips or chopped nuts on top before baking.
- Check muffins a few minutes early to prevent overbaking, which can make them dry.
- Let muffins cool slightly in the tin to help them set and prevent crumbling.
- Store in an airtight container and warm briefly before serving for that fresh-from-the-oven taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 40mg
