Peanut Butter Banana Muffins (Moist & Bakery-Model)
These irresistible peanut butter banana muffins couldn’t be simpler to make, with one bowl and minimal substances. They’re tremendous moist, crammed with ripe bananas, creamy peanut butter, and studded with chocolate chips. Bake a batch and preserve half within the freezer!
Moist, Bakery-Model Peanut Butter Banana Muffins
My mouth was watering the entire time these peanut butter banana muffins had been baking within the oven. The longest 20 minutes of my life! I made a chai latte to distract myself, and in the end, these muffins got here out moist, delicate, and fluffy, crammed with wealthy peanut butter taste and spice. Additionally, pockets of melty chocolate all through. The ready was value it.
I really like banana nut muffins and Morning Glory muffins, and these are simply as particular and SO straightforward to make. In case you’re sitting with a bunch of overripe bananas, peanut butter banana muffins are the proper manner to make use of them up.
What Makes This a Good Muffin Recipe?
- A moist and tender crumb that stays moist. This one does, thanks to grease!
- One bowl. As a result of who desires a pile of dishes to scrub… ever?!
- Tall, puffed-up muffin tops. No fancy tips, only a excessive oven temperature is vital.
- Wealthy peanut butter taste. Peanut butter banana bread lovers, these muffins are for you!
Components Wanted
Listed here are the simple substances to assemble when making this peanut butter banana muffins recipe. Scroll to the recipe card for the printable recipe with precise quantities.
- Bananas – Deplete any ripe, spotty bananas on the counter. They’re the perfect for baking, as they’re sweeter and simpler to mash.
- Maple Syrup – Or honey.
- Greek Yogurt – Common plain yogurt or bitter cream is an efficient substitute.
- Egg – Greatest delivered to room temperature.
- Peanut Butter – Make certain to make use of easy or creamy peanut butter, and never the crunchy sort. I take advantage of natural peanut butter. Keep away from peanut butter that wants “stirring” because the oil tends to separate.
- Impartial Oil – This may be avocado oil, vegetable oil, canola oil, and so on.
- Baking Soda and Powder – Examine that your leavening hasn’t expired, as a result of the muffins might not rise correctly.
- Spices – Floor cinnamon and nutmeg for a touch of cozy, spicy banana bread vibes.
- Flour – Measured utilizing a kitchen scale or the spoon-and-level methodology for accuracy. Don’t scoop straight into the bag, or you could add an excessive amount of.
- Chocolate Chips – As a result of all muffins are higher with chocolate. I don’t make the foundations.
My Secret to Bakery-Model Muffins
Get the oven good and sizzling. Muffins depend on excessive warmth to rise shortly and create bakery-style domes. Generally, I’ll begin my muffins at the next temperature after which decrease it (like in my banana bread muffins recipe). However, most of the time, I’ve discovered this “bake excessive, then low” methodology isn’t vital so long as the oven is absolutely preheated to 375ºF when the muffins go in. Use an oven thermometer to make certain it’s come to temperature.
Often Requested Questions
The precise quantity depends upon the scale. I used about 3 medium-sized bananas to make 1 cup when mashed.
You should use any peanut butter so long as it’s easy and no-stir. Keep away from pure peanut butters that separate from the peanut oil, as they make the muffins greasy.
Most muffins are baked when a toothpick caught into the middle of a muffin comes out clear, or with a couple of moist crumbs hooked up.
As an alternative of chocolate chips, you’ll be able to add ⅓ cup of chopped pecans, walnuts, or fruit, like blueberries or raspberries.
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Prep. Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners.
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Mash the bananas. In the meantime, add the bananas to a big bowl and mash them utilizing a fork.
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Add the moist substances. To the bananas, add the maple syrup, Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir till effectively mixed.
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Add the dry substances. Fold within the flour and stir till simply mixed. Fold within the chocolate chips.
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Bake the muffins. Fill the paper liners with the batter to ¾ full. You’ll be able to add some further chocolate chips on high. Bake the muffins for 20-25 minutes, or till a toothpick inserted into the middle comes out clear.
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Cool, then serve. Let the muffins cool within the pan for about 5 to 10 minutes, then switch them to a wire rack to chill utterly earlier than serving.
- As an alternative of chocolate chips, you should use caramel bits.
- Use easy peanut butter, not the crunchy sort.
- Make certain your bananas are barely overripe with spots on them. These are sweeter than these in good situation.
- As an alternative of maple syrup, you should use honey.
Energy: 215kcal | Carbohydrates: 27g | Protein: 6g | Fats: 10g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Trans Fats: 0.03g | Ldl cholesterol: 15mg | Sodium: 153mg | Potassium: 238mg | Fiber: 2g | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
Dietary information is an estimate and offered as courtesy. Values might differ in line with the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
Find out how to Make Peanut Butter Banana Muffins
- Make the muffin batter. You’ll begin by mashing up the bananas utilizing a fork or potato masher. Then, stir within the maple syrup (or honey), Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, spices, and salt.
- Add the dry substances. Subsequent, fold within the flour, adopted by the chocolate chips. Watch out to not overmix.
- Fill the pan. Whereas the oven heats to 375ºF, divide the muffin batter between the lined wells of a muffin pan. Purpose to fill every about ¾ full. I prefer to sprinkle a couple of further chocolate chips on high.
- Bake. Bake these peanut butter banana muffins for 20-25 minutes. After a toothpick comes out clear, cool the muffins on a wire rack.
Storage and Freezing
- To retailer. I switch the cooled muffins to an hermetic container lined with a paper towel. The paper towel helps take in extra moisture and retains the bottoms of the muffins from turning into soggy. These peanut butter banana muffins are at their freshest inside 3-4 days of baking.
- Freeze. Freezing is a good way to increase the shelf life of those muffins. Retailer them in a freezer bag with as a lot air pressed out as potential. Freeze for as much as 2 months. They’ll thaw shortly at room temperature, good to seize out of the freezer when a craving strikes!
