PEANUT BUTTER AND BANANA MUFFINS
These Peanut Butter and Banana Muffins are super easy to make and a great way to use bananas. We love them with a little butter on them and a cup of coffee.
IF you are a fan of breakfast muffins, try these Cheesy Sausage Muffins! Easy to make and reheat really well.
❤️WHY WE LOVE THIS RECIPE
Peanut Butter and Banana Muffins for breakfast with coffee is a favorite with my family. We use lots of peanut butter at my house. I can’t seem to keep in this staple. The kids will love them with milk as a snack, too. They keep great and can be reheated in the microwave for a quick treat anytime.
🍴KEY INGREDIENTS
- All-purpose flour
- Baking powder
- Baking soda
- Butter
- Eggs
- Bananas, mashed
- Honey
- Sour cream
- Peanut butter (I used crunchy can use smooth, too)
- Vanilla extract
🍽️HOW TO MAKE
These muffins are easy to make and doesn’t take a lot of prep work, which is always a plus!
COOKING STEPS
Step 1
Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended.
Step 2
Add flour mixture and mix. Spray a 12 cup muffin tin with cooking spray. Fill cups within 1/4 inch of top.
Step 3
Bake in preheated 350 degree oven 25 to 30 minutes until brown on top. I did sprinkle a little sugar on the top for texture. Makes 12 muffins.
⭐TIP
Do not over mix your muffins, it can lead to them being very dry. We don’t use muffin liners but you can if you prefer.
OTHER MUFFIN RECIPES
STORING, REHEATING & SERVING SIZE
We store these in an airtight container, reheat in the microwave and this recipe makes 12 muffins.
Peanut Butter and Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 stick butter or 1/2 cup or 8 tablespoons softened
- 2 eggs
- 2 overly ripe bananas mashed
- 1/3 cup honey
- 3/4 cup sour cream
- 1/3 cup peanut butter I used crunchy can use smooth, too
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, baking powder and baking soda, set aside. Beat butter, eggs, bananas, honey, sour cream, peanut butter and vanilla with mixer until well blended.
- Add flour mixture and mix. Spray a 12 cup muffin tin with cooking spray. Fill cups within 1/4 inch of top.
- Bake in preheated 350 degree oven 25 to 30 minutes until brown on top. Makes 12 muffins.
Notes
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I will bake these today and think of Elvis
Thank you so much for this recipe! My kids and husband can’t get enough of these. I have lost count how many batches I’ve made now. They talked me into adding chocolate chips so its like a dessert now! Last night i made 2 batches since we had company. The 1st batch was gobbled up before the 2nd batch made it out of the oven! The kids asked me to make more tonight for their breakfast tomorrow, but I ran out of honey and sour cream. I’m substituting non-fat yogurt and maple syrup. I can’t wait for these to get out of the oven to test if the substitution will work….fingers crossed. Thanks again for this wonderful recipe.
I am supposed to eat bananas because of my meds, but,especially in the summer, they go too soft. So, I tried this recipe this past weekend. Very nice and tender, moist. However, they are quite … tasteless. To me, they aren’t as good as my other uses of bananas.
And yes, I used chunky PB, really good sour cream and butter and very fresh eggs. I’ve frozen the rest of the batch, but when they are gone, I won’t make them again
Sorry, this recipe did not work for you Andrea. Not everyone is going to like every recipe. Did you add the honey? You didn’t mention it in your comment. Have a great day.
Nice recipe, I doubled it and made into loaf pans. I like that it’s not too sweet, kids liked it too. Thanks
I will have for dessert tonight
I’m going to the store today!!
My kids and I will be making them today. 🙂