Search thousands of recipes reviewed by home cooks like you.

Peanut Butter Banana Flax Seed Muffins

Peanut Butter Banana Flax Seed Muffins

  • Prep

  • Cook

  • Ready In


The winning combination of peanut butter and banana scores big with these nut and dried fruit muffins.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet


  1. Heat oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
  2. Combine flour, sugar and peanut butter in large bowl with a fork until even crumbs form. Stir in walnuts. Reserve 1 cup for topping.
  3. Add flax seed, baking powder and salt to flour mixture. Stir in milk, bananas and egg until evenly moistened. Stir in dates. Divide evenly in muffin cups using a heaping 1/4 cup batter each. Sprinkle reserved crumb mixture on top.
  4. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
Rate recipe

Your rating




OMG! The absolutely best muffins I've ever had (and I've been making muffins weekly for over a year now). Don't expect some light and fluffy bakery style muffin. These are dense and velvety. If you don't LOVE peanut butter - don't bother. Oh, I did make the following substitutions: whole wheat instead of APF, brown sugar and only 1/2 cup, and natural peanut butter.


I am not usually a fan of brand sponsored recipes, but this one is delicious! It is dense, but that is how I like it! The crumble on top really makes this muffin excellent.


Love Love Love these!!! Used Splenda instead of sugar and used coconut instead of nuts because I was out of walnuts. Only problem with these is that I'll end up eating the whole batch very very quickly!! :)