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These peanut butter banana muffins started as a way to use up the sad, overripe bananas sitting on my counter. But after they baked and I tried one, I knew they were so much more than just a “waste not, want not” recipe. They’re soft, spiced with cinnamon, and have just the right balance of peanut butter flavor without being overpowering. Plus, they’re naturally sweetened with honey, so they feel like a treat but not too indulgent. These PB banana muffins have quickly become a hit in my house, especially on busy mornings.
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Ingredients to Make Peanut Butter Banana Muffins
- Bananas: Use ripe or overripe bananas that are naturally sweeter. You’re looking for some that are spotty!
- Peanut butter: Use unsalted peanut butter. If you only have salted, then omit the added salt in the recipe.
- Honey: Used to naturally sweeten the peanut butter banana muffins.
- Eggs: To bind the ingredients together. To make it vegan, you can swap two flax eggs.
- All-Purpose Flour: If you’d like to make them a little healthier, you can swap half the flour for whole wheat flour.
- Baking powder and soda: Use aluminium-free baking powder if you can.
- Vanilla, cinnamon, and salt: If you’re a cinnamon fan, feel free to add an extra pinch.
Popular Additions
- Chocolate Chips: Fold in ½ cup of semi-sweet or dark chocolate chips for a little indulgence. Peanut butter and chocolate are always a winning combo!
- Chopped Nuts: Add ¼ cup of chopped peanuts, pecans, or walnuts for a bit of crunch and extra nutty flavor.
- Shredded Coconut: Toss in ¼ cup of unsweetened shredded coconut for a tropical twist that pairs surprisingly well with banana and peanut butter.
- Cocoa Powder: Replace 2 tablespoons of flour with cocoa powder for a chocolatey version of these muffins.
- Dried Fruit: Mix in ¼ cup of dried cranberries, raisins, or chopped dates for bursts of natural sweetness.
- Spices: Add a pinch of nutmeg or ginger alongside the cinnamon for a slightly spicier flavor profile.
- Peanut Butter Swirl: Reserve a tablespoon or two of peanut butter, warm it slightly, and swirl it on top of each muffin before baking for a pretty and flavorful finish.
How to Make Peanut Butter Banana Muffins
Tips for Making the Best PB Banana Muffins
- Swap the smooth peanut butter for crunchy peanut butter. It’s a great choice to add some texture to the muffins.
- Don’t over mix the batter. When you add the dry ingredients, mix them in by hand. If you over mix the batter, your muffins will not rise when they are baked in the oven and can be quite dense and chewy.
- Don’t over fill your muffin pan with the batter. The muffins rise when they bake, so fill the cups ¾ full so that they don’t overflow.
Frequently Asked Questions
Once cooled, transfer your peanut butter banana muffins to an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week.
Yes! These healthy muffins freeze well and will keep for up to 3 months. Freeze the muffins solid on a baking sheet before transferring to a freezer safe container or bag. Thaw frozen muffins at room temperature and you can heat them up in the microwave or oven if you ike.
Yes! Just scoop the batter into a mini muffin tin and reduce the baking time to about 12-14 minutes. Keep an eye on them, as they bake quickly.
Stick a toothpick into the center of a muffin—it should come out clean or with just a few crumbs. If there’s wet batter, give them another 1-2 minutes in the oven and check again.
More Muffin Recipes:
- Mini Banana Muffins
- Fresh Strawberry Muffins
- Zesty Lemon Blueberry Muffins
- Double Chocolate Muffins
- Sweet Potato Muffins
- Chai Muffins
- Healthy Muffins for Kids
- Banana Chocolate Muffins
- Blueberry Banana Muffins
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This peanut butter banana muffins recipe was originally published January 20, 2021 and has recently been updated with new photography, step-by-step images, recipe tips, and a slightly modified recipe to use all-purpose flour instead of oat flour. If you loved the gluten-free version of this muffin recipe you can still find it in the recipe video and recipe card below in the notes section!
Peanut Butter Banana Muffins
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 ripe bananas
- 2 eggs room temperature
- ⅔ cup creamy peanut butter room temperature
- ⅓ cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F and place parchment paper cups in a 12-count muffin tin.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl mash the bananas. Add the eggs, peanut butter, honey and vanilla. Whisk for about 2 minutes, or until smooth and well combined.
- Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Some lumps are ok.
- Scoop the batter into the muffin tin and divide evenly (they will be full). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Equipment
Notes
⅔ cup creamy peanut butter room temperature
3 tablespoons honey
2 large eggs
1 teaspoon vanilla
1 ¼ cup oat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions
Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
In a large bowl, beat the bananas with a hand mixer until well mashed.
Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can we replace the oat flour with all-purpose flour?
Yes, all-purpose flour will work!
I just realized I’m out of honey!! Is there anything else I can replace??
Hi Jen, you can use maple syrup or agave instead. Hope that helps!
Easy and quick so delicious.. I did add a few Lily chocolate chips 😋
Can’t go wrong with chocolate!
Assalam alaykum,
I wanted to ask if instead of the oat flour could we use a substitute like Almond flour because I do not have oat flour??? Also, there are some recipes that you use maple syrup could you substitute that with honey instead because I do not like maple syrup??? I also wanted to just add in here to tell you that my 9yr old son and I made the banana chocolate chip cookie yesterday and they were delicious and so fluffy but we added peanut butter to the mix to see how it would taste and it was sooo good!!!
Unfortunately I have yet to try this with almond flour. If you have oats, you can grind them down to oat flour. Yes, you can use honey instead of maple syrup. So glad you both enjoyed the cookies!!
I wanted to love these muffins, but I found them lacking sweetness, which I didn’t expect. I used frozen bananas and when I added them to the recipe I added the fruit only, and discarded the liquid that resulted after thawing. Could that have been my mistake?
Aside from that, I have to say I loved the texture. It was light and airy.
I’m not giving up on these, will try them again.
Hi Neelam, I don’t think the discarded liquid from your frozen bananas would have made them sweeter. The sweetness of these muffins depends on how ripe your bananas are and the sweetness of the honey and peanut butter you use. Next time, I would make sure to use very ripe bananas and add a little extra honey to make sure they’re sweet enough for you! You could always sprinkle a little sugar on top as well. Hope that helps!
Can you substitute the oat flour for gluten free flour? If so, is it cup for cup? 🙂
I have yet to try that! However, I think it should work.
If I add protein powder to these, should I and some liquid like almond milk
It depends on how much protein powder you add. If it’s just a few tablespoons, it should be fine. But if you add more than that, I would probably add some milk.
I wanted a sugar free recipe for my toddler so I substituted the sugar for 1/2 cup of raisins hydrated in hot water and blended with the other ingredients. It was enough to make it sweet. My daughter loved it!
That’s such a good idea! So glad she enjoyed it. I’m going to need to give that a try!