posted in Breakfast & Brunch

Peanut Butter Banana Muffins

Here’s a super simple recipe for breakfast baking:  Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Ohhhhh, it’s that time again.  That time when we have a bunch of over-ripe bananas sitting around on the counter and we don’t really want to make banana bread… yet again.  Let’s make muffins instead!

Peanut Butter Banana Muffins Recipe

I really love banana bread, but I probably love muffins even more.  The fact that you can wrap them individually and pop them into the freezer for eating sporadically is very appealing to me.  If a whole loaf of banana bread is staring me in the face… well, then I’m gonna stuff my face until it’s gone.

Peanut Butter Banana Muffins Recipe -

These banana muffins have peanut butter in them and a sprinkle of chocolate chips too.  They’re the perfect treat for weekend baking– because then you’ll get to eat them for breakfast whenever you want in the weeks to come.

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Peanut Butter Banana Muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup (2/3 stick) butter, at room temperature
  • 1/3 cup peanut butter (smooth or chunky)
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 1/2 cup mashed ripe banana (about 1 1/2 medium)
  • 1/2 cup mini chocolate chips (+ additional to sprinkle on top of the batter)


  1. Preheat the oven to 375 degrees F.  Line a muffin tin with muffin papers.
  2. In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
  3. In a large bowl, use an electric mixer to combine the butter, peanut butter, brown sugar and white sugar.  Beat for 2 minutes, or until well-combined.  Mix in the egg, vanilla, yogurt and banana.
  4. Add the dry ingredients and the 1/2 cup chocolate chips and mix just until combined (over-mixing will result in tough muffins).
  5. Divide the batter between the 12 muffin cups (3/4 full) and sprinkle with a few additional chocolate chips.
  6. Bake 25 to 27 minutes, or until the muffins are golden brown and the tops are springy.
  • Muffins may be stored (covered) at room temperature for up to 3 days.  They may also be frozen!
SOURCE: (adapted from Great Coffee Cakes, Sticky Buns Muffins & More)

Here are a few more banana muffin recipes you might enjoy:

6 Responses to “Peanut Butter Banana Muffins”

  1. postedJun 4, 2016 7:43 AM
    Natalie R

    These look perfect! Bonus that they freeze well, means I can hide a stash for myself 🙂 Does it matter what kind of yogurt I use? Greek / regular, nonfat / full fat?

  2. postedJun 6, 2016 4:48 AM

    Hi Lori-
    I always seem to have extra bananas to use in our house & banana bread with mini chocolate chips is a staple, but when I saw this recipe with peanut butter, I just had to make them.  They turned out great-the peanut butter does not over whelm the muffins at all.  My family says this is a winner!
    Thank you for a new recipe.

  3. postedOct 11, 2016 2:15 PM
    Grace G.

    Are you mixing in the dry ingredients and chocolate chips with the electric mixer or stirring in?

    • postedOct 12, 2016 9:19 PM

      either way is fine. Just don’t over-mix!

  4. postedJan 19, 2017 10:24 PM

    Has anyone tried this recipe in gluten free version? Thinking of subbing the flour for cup 4 cup gf flour.

    • postedJan 20, 2017 4:54 PM

      I have great luck with Cup4Cup flour- I think it would work out great!

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