Enjoy the classic pairing of banana and peanut butter in these Banana Peanut Butter Muffins, a cozy bake that’s perfect for breakfast or snacking. Ripe bananas keep the muffins moist while creamy peanut butter adds richness and depth of flavor. Easy to make and freezer-friendly, these muffins are a comforting, crowd-pleasing option for busy mornings or afternoon treats.
Recipe at a glance
- Recipe: Banana Peanut Butter Muffins
- Makes: 12 muffins
- Total Time: 40 minutes
- Difficulty: Easy
- Key Ingredients: Flour, Peanut Butter, Greek Yogurt, Eggs
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Ingredients
Find below the list of ingredients I used to make my Banana Peanut Butter Muffins recipe.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ground Cinnamon
- Ripe Bananas
- Large Eggs
- Brown Sugar
- Granulated Sugar
- Canola Oil
- Greek Yogurt
- Peanut Butter
- Chopped Peanuts (optional)
- Chocolate Chips (optional)
See recipe card for quantities.
How to make Banana Peanut Butter Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk mashed bananas, eggs, sugars, oil, Greek yogurt, peanut butter, and vanilla until smooth.
4. Add wet ingredients to dry and fold gently until just combined. Avoid overmixing. Fold in any optional mix-ins.
5. Divide batter evenly among muffin cups. Bake 18–22 minutes, until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to store the muffins
Store the muffins by allowing them to cool completely before transferring them to an airtight container. Keep the muffins at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness. Freeze the muffins for longer storage by placing them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven before serving.
You may also like
Explore more cozy, creative bakes if you enjoyed these Banana Peanut Butter Muffins. Try Spinach Banana Muffins or Carrot Cake Zucchini Muffins for veggie-packed options that stay just as moist and satisfying. Indulge in Chocolate Cottage Cheese Muffins for a protein-rich, chocolatey treat with a similar comforting feel. Bake a loaf of Cottage Cheese Banana Bread for another banana-forward recipe that’s perfect for slicing and snacking. Switch things up with Tomato Zucchini Muffins for a savory take on baking with vegetables.
Recipe
Banana Peanut Butter Muffins
Equipment
- 12-cavity Muffin Tin
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
Wet Ingredients
- 1 cup Ripe Bananas 2 bananas
- 2 large Eggs
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- ¼ cup Canola Oil
- ½ cup Greek Yogurt
- ½ cup Peanut Butter
- ⅓ cup Chopped Peanuts optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.2 cups All Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Ground Cinnamon
- In a separate bowl, whisk mashed bananas, eggs, sugars, oil, Greek yogurt, peanut butter, and vanilla until smooth.1 cup Ripe Bananas, 2 large Eggs, ½ cup Brown Sugar, ¼ cup Granulated Sugar, ¼ cup Canola Oil, ½ cup Greek Yogurt, ½ cup Peanut Butter
- Add wet ingredients to dry and fold gently until just combined. Avoid overmixing. Fold in any optional mix-ins.⅓ cup Chopped Peanuts
- Divide batter evenly among muffin cups. Bake 18–22 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
I followed this recipe and made a few small adjustments of my own, and I have to say — I truly loved it. I had never combined banana, peanut butter, and Greek yogurt in one bake before, and it created such a moist, tender texture with a really balanced flavor.
I actually baked mine as a loaf instead of muffins, but I used the base of this recipe and it worked beautifully. It felt wholesome, satisfying, and just comforting in the best way.
Thank you for sharing this — it’s a recipe I’ll definitely make again.