Peanut Butter Banana Muffins
Posted Jul 01, 2026
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These peanut butter banana muffins are moist and buttery with a perfect crumb. This easy one-bowl banana peanut butter muffin recipe is a perfect breakfast for special occasions or busy mornings.
If you have some overripe bananas that need to be put to good use, try making these peanut butter banana muffins!
Peanut butter and banana is such a classic breakfast flavor combination – and these are absolutely perfect. They’re buttery and moist with just the right amount of sweetness and tons of peanut butter and banana flavor.
These peanut butter banana muffins are easy to make in one bowl. They’re perfect for a busy morning breakfast or a special brunch.
Peanut Butter Banan Muffins: Ingredients & Substitutions
- Salted butter. You can replace up to ¼ cup of the butter with unsweetened applesauce or canola oil.
- Sour cream. Greek yogurt works well in place of sour cream, and adds extra protein.
- All-purpose flour. Use gluten-free all-purpose baking flour to make these muffins gluten-free.
- Sugars. You can replace the sugars with unrefined coconut sugar or organic cane sugar.
How to Make Peanut Butter Banana Muffins
Let’s walk through this recipe together step-by-step, and don’t forget to watch the video!
Start by greasing your muffin pans. Pro tip: every time I bake muffins I spread them out across the pans – meaning I only put muffin batter in every other muffin well (as shown below) – because it helps them rise better. Since this recipe makes 12 muffins, grease 6 wells in each muffin tin and preheat your oven.
Then, mash the bananas in a large bowl.
Add the melted butter, sour cream, eggs, vanilla, and peanut butter and stir until incorporated.
Then, stir in the sugars until dissolved.
Next, add the dry ingredients – flour, baking soda, baking powder, salt, and cinnamon – and stir until there are no lumps or pockets of flour in the batter. You will, of course, have small pieces of banana which is good and normal!
If desired, at this point you can add mix-ins like chocolate chips, peanut butter chips, dried fruit, nuts, etc.
Then, fill 12 wells in your prepared muffin pans with batter to the top. Bake the peanut butter banana muffins in the preheated oven for about 15 minutes, or until they have risen, the tops are set, and a cake tester inserted in the center comes out clean.
Let the muffins cool in the pan on a wire rack for 10 minutes, then use a spoon or knife to release the edges of the muffins from the wells and transfer them to a wire rack to cool completely.
Serve
Serve these peanut butter banana muffins slightly warm with a slather of cinnamon honey butter, or extra peanut butter and sliced bananas. We love to serve these with a delicious banana smoothie (or any of our favorite smoothie recipes), or some savory breakfast options like the best omelette or baked bacon.
Store/Freeze
To store, let the muffins cool completely. Then store them in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Reheat the muffins in the oven set to warm or in the microwave.
Peanut Butter Banana Muffins Recipe FAQS
Yes, natural peanut butter works really well in this recipe.
They should be pretty ripe for the best flavor, lots of brown spots or mostly brown. The riper they are, the sweeter the muffins will be.
Yes, use gluten-free all-purpose baking flour.
Substitute coconut oil or vegan butter for the salted butter, and dairy-free sour cream or yogurt for the sour cream.
Yes! Just make sure to reduce the baking time by 5-7 minutes.
If you would rather make bread, try my peanut butter banana bread recipe – which is what I used to create these muffins.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Peanut Butter Banana Muffins Recipe
Video
Ingredients
- 3 bananas (overripe, mashed – about 1 ¼ cups mashed)
- ½ cup salted butter (melted)
- ¾ cup creamy peanut butter
- ¼ cup sour cream (or greek yogurt)
- 2 eggs (beaten)
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Grease 6 wells in each of 2 standard muffin pans, set aside.
- In a large bowl, mash the bananas.
- Then add the melted butter, peanut butter, sour cream, eggs and vanilla to the bananas and stir to combine.
- Add granulated sugar and brown sugar and stir or whisk until the sugars are dissolved.
- Add flour, baking powder, baking soda, sea salt and cinnamon and stir until incorporated and there are no lumps/pockets of flour.
- If desired, stir in 1 cup of mix-ins like chocolate chips, dried fruit, nuts, peanut butter chips, etc.
- Fill 12 wells with batter to the top – 6 in each pan (this allows for muffins to rise).
- Bake in preheated oven for 14-17 minutes, or until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean or with some moist crumbs.
- Let cool in the muffin pan on a wire rack for 10 minutes, then use a spoon or knife to release the muffins from the wells and transfer them to a wire rack to cool completely.
Notes
- Salted butter. you can replace up to ¼ cup of the butter with unsweetened applesauce or canola oil.
- Sour cream. greek yogurt works well in place of sour cream, and adds extra protein.
- All-purpose flour. use gluten-free all-purpose baking flour to make these muffins gluten-free.
- Sugars. you can replace the sugars with unrefined coconut sugar or organic cane sugar.
- Store/Freeze
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
