Peanut Butter Banana Muffins

I can think of no better all-American snack than these peanut butter banana muffins. They’re fluffy and moist with a tender crumb and studded with chocolate chips, but not overly sweet. Everyone in your house will love these muffins!

You know those days when the baking itch strikes? You don’t care what you make but you know you want some sort of oven-baked treat. These peanut butter banana muffins are the answer to those days.

I can’t think of anything more quintessentially American either. Combining the universally loved banana bread vibe with peanut butter and then adding a handful of chocolate chips ensures every single person in your house will like this recipe.

They’re perfect for snacking, crumbling over a smoothie (try it paired with this chocolate pb smoothie) or yogurt bowl and of course, slathering with even more peanut butter if you slice them in half. The recipe is incredibly versatile too, which I’ll cover more below, so you can make a variety of substitutions based on what you have on hand, or your dietary preferences.

Who doesn’t love peanut butter smeared on a banana? Practically no one, which is exactly why this muffin combination will be well-loved and disappear fast.

What Ingredients You’ll Need To Make Them

The full list of ingredients with measurements is below in the recipe card, this is just a quick summary. Scroll down to the bottom of the post for details.

Bananas — Like any good banana muffin or bread, this recipes leans on using ripe or overly ripe bananas sitting on your counter. You can also use frozen bananas in this recipe just make sure to thaw and drain any excess water.

Sugar — The muffins use both brown sugar and granulated sugar, but you can swap in a liquid sweetener such as maple syrup or honey if you prefer for part of it.

Eggs — Two eggs help bind the ingredients together. Two eggs is the max I’ll attempt any egg replacements such as a chia or flax egg. You can try those in this recipe, I have not tested it but they will likely work out ok.

Peanut butter — Stick to a smooth, creamy peanut butter for this recipe. If you’re using natural peanut butter, make sure that the oils are stirred in thoroughly.

Vanilla — Extract or vanilla bean paste can be used for flavoring the muffins.

Baking powder and soda — Essentials for the perfect rise.

Coconut oil — Without oil, the muffins will come out a bit rubbery. Almost any oil can be substituted for coconut if preferred. Melted butter will also work.

Greek yogurt — You’ll want a plain, unsweetened Greek yogurt for this recipe. This adds a little boost of protein to the muffins and a soft, fluffy texture.

Flour — I’ve made these muffins with both regular all-purpose flour and gluten-free flour. It’s an easy swap to make the peanut butter banana muffins gluten-free and if you pick a 1:1 GF flour, you shouldn’t have any issues or need to tweak the recipe at all.

Chocolate — Here’s a chocolate lover’s hack — use a combination of chocolate chips and chopped chocolate for the perfect melty chocolate bites. Of course, the chocolate is optional altogether but if you’re adding it, using both types really amps up the indulgence of the muffins.

How To Make Peanut Butter Banana Muffins

This process is very simple. It’s a one-bowl recipe that starts with the wet ingredients, then incorporates the dry ingredients and folds in the chocolate before portioning into a muffin tin.

Variations and Substitutions

I’ve already gone over a few substitution ideas in the ingredient list above, but there are even more options beyond that.

• Make them dairy free by using a plant-based yogurt option such as coconut yogurt. Try to find a thick yogurt (like Culina) that mimics the texture of Greek yogurt.
• Add nuts for extra crunch. Walnuts, pecans or almonds all work well with the peanut butter banana flavor.
• Make them nut-free. If peanuts or any nut is off the table, you can swap in sunflower seed butter or pumpkin seed butter. If you just don’t like peanut butter (like my weirdo mother), feel free to use almond butter, cashew butter (my favorite) or any other creamy nut butter.
• Stuff them! This is probably my favorite variation. In addition to incorporating the peanut butter into the muffin batter, stuff a small spoonful in the middle of each muffin (like in these peanut butter stuffed black bean cookies). Spoon half the batter into a tin, place a dollop of pb on top, then top with the remaining batter.
• Add cinnamon. Spice always complements peanut butter and banana well. A dash of cinnamon is a nice flavor boost in these muffins.
• Swap some of the chocolate for cacao nibs. Like in this rugelach recipe and these superfood brownies, cacao nibs are a healthier chocolate option while also offering some added texture. I wouldn’t replace all the chocolate with them, but you can do half and half for a less sweet muffin.

Storing Banana Peanut Butter Muffins

This recipe makes a dozen full-sized muffins so you’ll likely have some leftover. They muffins can be kept in an air-tight container at room temperature for up to 4 days.

They also freeze very well and will last up to 3-4 months in the freezer. Defrost them in the fridge if you have the time or microwave them for a quicker option.

More Banana Baked Goods

If you make your own almond milk at home, you’re probably always looking for new ways to use the leftover almond pulp. These banana nut almond pulp muffins are one of my favorite ways to use it up.

Banana pancakes are nothing new, but these banana nutmeg pancakes are a yeasted batter which cook up insanely thick and fluffy and the subtle nutmeg flavor is perfection paired with banana.

Breakfast bakes are one of my favorite things to make when I have a little extra time in the morning. This banana chocolate chip breakfast bake is protein packed and tastes like a healthy cake!