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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

  • Prep

    10 m
  • Cook

    18 m
  • Ready In

    28 m
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ADDO

If you like peanut butter and banana together, these muffins are for you.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
  3. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
  4. Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
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Reviews

OHTAY
67

OHTAY

2/4/2004

After reading the reviews, I was more generous with the peanut butter and the bananas. (Plus, I used very overripe bananas for stronger flavor). I also added a few good shakes of cinnamon, and a dash of nutmeg. Walnuts and mini chocolate chips are also great in these muffins.

Cyndi
28

Cyndi

3/16/2009

These muffins are definitly missing something, they look beautiful though. I think they need a little more sugar, they just don't taste sweet enough. The peanut butter and banana flavor is there, next time I would double or even triple the sugar. Otherwise, it's a very good muffin.

NEgirl
27

NEgirl

5/10/2008

These muffins had so many mixed reviews...I thought I should just stick with making them close to how the recipe said. I did do as so many others suggested and upped the amount of both the pb and the banana to 3/4 cup. I did think about adding more flour, but no reviews had mentioned that so went ahead and baked the first batch. They turned out kind of flat and mushy, so added about 1/4 cup or less to the rest of the batter and the remaining muffins turned out great. The daycare kids didn't care for the texture the oatmeal gives the muffin, so will probably leave that out and add more flour in the future...maybe ww flour? These were even better the next day. Oh, almost forgot! I lightly drizzled these with a thin chocolate glaze (powdered sugar, cocoa, and milk)instead of making the topping...really added to the muffin.

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