Best Peanut Banana Muffins Recipes

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
• In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
• Bake in preheated oven for 18 minutes, until golden brown. Serve warm.

PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
• In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
• Add wet ingredients to dry ingredients and mix until well combined.
• Line the muffin tin with liners and evenly pour mixture into the cups.
• Bake for 15 minutes.
• For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
• Top muffins with peanut butter drizzle and crushed peanuts (optional).
• Enjoy!

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat the oven to 375°F.
• In a large bowl, mix together the flour, brown sugar, baking powder and salt.
• In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
• Lucy Waverman's Fast & Fresh Cookbook.

PEANUT BUTTER-BANANA MUFFINS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the egg, milk, bananas, peanut butter, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined miniature muffin cups three-fourths full. For topping, in a small bowl, combine the brown sugar, peanuts and chocolate chips. Sprinkle over muffins. Bake at 350° for 10-13 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEANUT BUTTER BANANA CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir first 4 ingredients in small bowl to blend. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in medium bowl to blend. Beat in flour mixture. Divide batter among muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

PEANUT BANANA MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, butter and bananas. Stir into dry ingredients just until moistened. Fold in chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA PEANUT BUTTER CHIP MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°F.
• Spray 12 muffin cups with vegetable spray.
• In large bowl or food processor, combine sugar, oil, peanut butter, banana, egg and vanilla; mix until well blended. In another bowl combine flour, baking powder and baking soda; add to batter and mix just until blended. Stir in yogurt and chocolate chips.
• Fill muffin cups half-full. Bake for 15 to 20 minutes, or until tops are firm to the touch and cake tester inserted in the center comes out dry.

HEALTHY PEANUT BUTTER BANANA MUFFINS

Steps:

• Stir together cereal and milk; let stand 5 minutes.
• Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened.
• Spoon into greased muffin pans, filling two-thirds full.
• Sprinkle streusel topping evenly over batter.
• Bake at 350 for 25-30 minutes.
• Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar.
• Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.

NIF'S PEANUT BUTTER BANANA MUFFINS

Steps:

• Spray muffin tin with nonstick spray and preheat oven to 375°F.
• Combine eggs, honey, oil, water, bananas, vanilla and peanut butter in a large bowl and mix well with a hand mixer.
• Combine flour, baking powder, baking soda and salt in a medium bowl. Fold dry ingredients into wet ingredients and stir 20 times.
• Spoon batter evenly into muffin tin. Bake 20-25 minutes, until toothpick inserted comes out dry.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Heat oven to 375°F.
• Grease 12 medium muffin cups, or line with paper baking cups.
• Combine flour, oats, brown sugar and baking powder.
• Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened.
• Fill muffin cups 3/4 full.
• Combine topping ingredients; sprinkle evenly over batter.
• Bake 16 to 18 minutes or until golden brown.
• Serve warm.

PEANUT BUTTER-BANANA BREAKFAST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Grease 10 cups of a 12-cup muffin pan or line with paper liners.
• Combine the wet ingredients in a medium-sized bowl.
• Add the flour, sugar, baking powder, cinnamon and salt.
• Stir until just combined.
• Add the chocolate chips, mixing lightly.
• Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
• Bake in the centre of the preheated oven for 20 to 25 minutes or until golden and the top springs back when lightly pressed.
• Cool in the pan.

BANANA NUT PEANUT BUTTER MUFFINS

Steps:

• Heat oven to 350.
• Grease or line 12 muffin cups.
• In medium mixing bowl,combine flour,sugar,baking powder& the salt.
• Add egg, milk, oil& banana,stirring just until combined.
• Stir in the pb chips& pecans.
• Fill themuffin cups 2/3 full with mixture.
• Bake 20-25 minutes or until light brown.

PEANUT BUTTER-BANANA NUT MUFFINS MY WAY

Steps:

• Preheat oven to 375 degrees F. Line muffin pan with paper liners or spray with nonstick cooking spray.
• In a large bowl, mix the sugar, oil, peanut butter, banana, egg, and vanilla until well blended.
• In a separate bowl, mix the flour, baking powder, cinnamon and baking soda, then add to batter, stir until just mixed. Stir in yogurt, chocolate chips and walnuts (optional).(If you use crunchy peanut butter or not),
• Fill muffin cups 1/2 way with mixture and bake until tops are firm and toothpick inserted in the center comes out clean, about 15-18 minutes.
• **Additional Information: * I have even doubled the recipe...It works just fine. (I always use Extra-Crunchy 'Skippy' peanut butter.) **If you want to lower the carbs. by 5g you could use 1/3 cup of sugar and 1/3 cup sugar substitute i.e.: Splenda granulated sugar. Keep in mind that this will change the texture of the muffins slightly.

FLOURLESS PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat your oven to 350F and prepare a muffin tin with 12 paper liners. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired. Scoop the batter, using a ¼ cup, into each muffin liner. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden. Allow to cool for 15 minutes before removing from the pan. Serve immediately, or store in a sealed container in the fridge for up to a week! Notes Adding fresh raspberries or dried fruit will make these taste like a 'peanut butter and jelly' muffin! Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!

PEANUT BUTTER-BANANA MUFFINS

Steps:

• Heat oven to 375°F.
• Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.