Peanut Butter Banana Muffins

They’re perfect for quick breakfasts, afternoon snacks or an easy bake to tuck into lunchboxes. Make them on a Sunday and enjoy them all week, they stay moist and delicious stored properly.

For more delicious banana bakes try our 4-Ingredient Banana Bread or Pumpkin Banana Bread, especially warm with a pat of butter.

• Kid-Friendly: These muffins are great for snacks, lunchboxes or on-the-go breakfasts.
• Soft & Tender Texture: The combination of mashed bananas, oil and creamy peanut butter keeps these muffins incredibly moist.
• Freezer-Friendly: They store beautifully, making them ideal for meal prep or busy mornings.

You might have all these ingredients already at home, this one cannot be simpler to put together.

See the recipe card below for the exact quantities of each ingredient.

• Overripe Bananas: Add moisture, sweetness and classic banana flavor.
• Granulated Sugar: Sweetens the batter and helps with browning.
• Creamy Peanut Butter: Adds rich peanut butter flavor and contributes to a moist texture.
• Eggs: Bind the batter and help the muffins rise.
• Chocolate Chips (Optional): Add pockets of melty sweetness.

Grab your mixing bowl, muffin tin and liners, measuring cups and spoons to whip up these easy muffins.

• Almond Butter Muffins: Swap peanut butter for almond butter for a nutty twist.
• Chocolate Peanut Butter: Fold in extra peanut butter chips or swirl peanut butter across the tops before baking.
• Maple Sweetened: Replace part of the sugar with pure maple syrup for deeper flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend for an easy substitution.

With just 1 bowl these this peanut butter banana muffin recipe comes together simply.

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 (all purpose flour, baking powder, and salt), until there are no dry streaks, then fold in chocolate chips.

Divided evenly into 18 muffin cups (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.

Hint: Use bananas that have lots of brown spots to bring the best sweetness and flavor.

• Very Ripe Bananas: Brown-spotted bananas bring the best sweetness and banana 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.

If you love that classic peanut butter and jelly flavor, our Peanut Butter and Jelly Muffins are another cozy option to try.

Cranberry Sauce Bread

Croissant French Toast

Ham and Swiss Quiche

4 Ingredient Banana Bread

• Refrigerator: Store in an airtight container for 3-4 days.
• Freezer: Freeze cooled muffins in a freezer-safe bag for up to 3 months.
• Make Ahead: Bake the night before; they stay tender and moist by morning.

• Afternoon Snacks: Cranberry Sauce Muffins, Gluten Free Zucchini Bread, Cranberry and Lemon Muffins, Peanut Butter Banana Bread and Cranberry Sauce Bread.
• Warm Drinks: Pumpkin Chai Latte, Caramel Mocha or Irish Coffee with Baileys.

Yes, just stir it well so the oils are fully incorporated before adding to the batter.

Overmixing can lead to a tougher texture. Mix until just combined for the best results.

Reeses Peanut Butter Cookies

Chocolate Truffles

Honey Ham

Whipped Goat Cheese

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