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Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!
Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These easy muffins regularly appear in my home whenever I have ripe bananas. Everyone loves them around here – if you try them, you’ll know why! More healthy banana muffin recipes are these Maple Pecan Banana Muffins, Cream Cheese-Filled Almond Flour Banana Muffins and Chocolate-Chocolate Chip Banana Muffins.
Peanut butter and banana are the perfect pair. I always add bananas to my peanut butter sandwiches, so adding peanut butter to banana bread batter makes total sense. If you’ve never tried them together before, the natural sweetness of ripe bananas goes great with your favorite peanut butter.
The riper, the better! You want your bananas to be anywhere from yellow with lots of brown spots to black. Riper bananas are sweeter, which will give you sweeter muffins without adding more sugar.
Here are a few tips for moist banana muffins.
Yes, refrigerating your muffins will make them last longer. You can leave them out on the counter in an airtight container for one night, but after that, keep them in the fridge for up to five days. You can also freeze muffins for three or four months. Thaw them in the refrigerator or microwave them straight from frozen.
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Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!
Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer.
Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into the center of each muffin.
Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
Serving: 1muffin, Calories: 192kcal, Carbohydrates: 24.5g, Protein: 5.5g, Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 5mg, Sodium: 170mg, Fiber: 2g, Sugar: 9.5g
Keywords: banana and peanut butter, banana muffins, make ahead breakfast, peanut butter muffins, snack
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