Peanut butter banana muffins are a perfect combination of banana bread and peanut butter! Plenty of peanut butter in the middle!
peanut butter banana muffin
Sunday mornings are a little better when you make these delicious moist peanut butter muffins. Everyone loves it around here. Try it and you’ll see why. Healthier banana muffin recipes are these Maple Pecan Banana Muffins, Almond Flour Banana Muffins with Cream Cheese, and Chocolate Chocolate Chip Banana Muffins. If you love peanut butter, try this peanut butter and jelly smoothie!
Are bananas and peanut butter a good option?
Peanut butter and bananas are a perfect match. I always add bananas to my peanut butter sandwiches, so it made sense to add peanut butter to his banana bread dough. The natural sweetness of ripe bananas pairs well with your favorite peanut butter.
How ripe should bananas be for banana muffins?
The more ripe it is, the better! Bananas vary in color from yellow with lots of brown spots to black. Ripe bananas are sweeter and you can make sweeter muffins without adding sugar.
What makes muffins moist?
Here are some tips for moist banana muffins.
- fruits: Baking with bananas and applesauce adds moisture without adding calories.
- thick: I only use 2 tablespoons of butter, but it keeps these muffins from drying out.
- Do not overmix: Stir the ingredients thoroughly so that there are no dry spots. Overmixing will make the muffins tough.
Do Peanut Butter Banana Muffins Need to be Refrigerated?
Yes, refrigerating the muffins will make them last longer. You can leave it on the counter in an airtight container overnight, but then store it in the refrigerator for up to 5 days.You can also freeze the muffins for 3 to 4 months. Thaw in the refrigerator or thaw frozen in the microwave.
Peanut Butter Banana Muffin Variations:
- Nut butter: I use natural peanut butter, but regular butter is fine. If you prefer cashew butter or almond butter, use that instead.
- filling: You can also skip the PB in the middle. You can also base it with chocolate chips, peanut butter chips, or Nutella if you prefer.
- fruits: If you don’t have applesauce, substitute mashed bananas.
- spices: Add cinnamon to the dough.
More muffin recipes you’ll love:
peanut butter banana muffin
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Peanut butter banana muffins are a perfect combination of banana bread and peanut butter! Plenty of peanut butter in the middle!
- 3 Moderate super ripe banana
- 1/3 cup sugar-free applesauce
- 1 1/4 cup Unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon butter, softened
- 1/3 cup light brown sugar, unpacked
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- Ten tablespoon creamy peanut butter, divided into 8 and 2 tablespoons
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Preheat oven to 325°. In a muffin tin he lines 12 liners.
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Mash the bananas in a bowl and set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. set aside.
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Cream the butter and sugar in a large bowl with an electric mixer.
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Add the egg whites, banana, applesauce, vanilla and 8 tablespoons peanut butter and beat on medium speed until thickened. Scrape down sides of bowl.
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Add flour mixture and mix on low speed. Do not overmix.
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Pour batter into muffin tins halfway and add remaining 1/2 teaspoon of peanut butter to center of each muffin.
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Top each muffin with remaining batter and bake on center rack for 25 minutes or until center comes clean with a toothpick.
Serving: 1muffin, calorie: 192kcal, carbohydrate: 24.5g, protein: 5.5g, thick: 9g, saturated fat: 2.5g, cholesterol: Fivemg, sodium: 170mg, fiber: 2g, sugar: 9.5g
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