Homemade Peanut Butter Banana Muffins Recipe

Peanut Butter Banana Muffins prove that banana bread and peanut butter are a perfect match. Moist and flavorful, these muffins are filled with extra peanut butter in the center for a rich, nutty surprise in every bite.

Peanut Butter Banana Muffins

These muffins make Sunday mornings (or any morning) better—they’re tender, naturally sweet from ripe bananas, and have a creamy peanut butter center. They’re a go-to on the breakfast table whenever bananas start to ripen. Serve them with yogurt and fresh fruit, a smear of extra peanut butter, or a small side of cottage cheese for a balanced start to the day.

Why This Works!

I love the combination of banana and peanut butter—it’s both familiar and comforting. Ripe bananas contribute natural sweetness and moisture, while peanut butter adds richness, a savory balance, and an indulgent texture. These muffins are versatile and kid-friendly, and they freeze and reheat well, making them ideal for meal prep.

• Use ripe bananas: They add maximum sweetness and moisture.
• Family favorite: Most kids and adults love the peanut butter surprise at the center.
• Make ahead: Bake a batch and freeze extras for quick snacks or breakfasts.
• Dietary notes: This recipe is vegetarian and can be adapted to dairy-free or vegan by swapping butter for a plant-based alternative and using a vegan egg substitute if desired.

If you make these muffins, share your photos on social media and tag the account where you follow recipes — it’s always fun to see how folks personalize them.

Ingredients

Below are the ingredients you’ll need to make these peanut butter banana muffins. Exact amounts and full instructions are in the recipe card further down.

• Extra ripe bananas – mashed for natural sweetness and moisture
• Unsweetened applesauce – adds moisture and reduces the need for butter
• Unbleached all-purpose flour – forms the base of the batter
• Baking soda – helps the muffins rise
• Salt – enhances flavor
• Butter, softened – adds richness (can be swapped for dairy-free butter)
• Light brown sugar, not packed – adds sweetness and a touch of molasses flavor
• Large egg whites – provide structure without extra yolk fat
• Vanilla extract – adds warmth and depth
• Creamy peanut butter – divided between batter and the center filling

How To Make Peanut Butter Banana Muffins

This is an overview of the steps to make these muffins. Follow the full recipe measurements in the recipe card below for best results.

1. Preheat the oven to 325°F and line a 12-cup muffin tin with liners.
2. Mash the bananas in a bowl and set aside.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, cream the softened butter and light brown sugar with an electric mixer until combined.
5. Add the egg whites, mashed bananas, applesauce, vanilla, and 8 tablespoons of the peanut butter. Beat at medium speed until the mixture is thick and uniform, scraping down the sides as needed.
6. Stir in the flour mixture at low speed until just combined; avoid overmixing.
7. Fill each muffin cup halfway with batter, then place about 1/2 teaspoon of the remaining peanut butter into the center of each cup.
8. Top with the remaining batter to cover the filling. Bake on the center rack for about 25 minutes, or until a toothpick inserted near the center comes out clean.

Are banana and peanut butter a good option?

Yes—banana and peanut butter are a classic combination. Ripe bananas provide natural sweetness and moistness that pair beautifully with the savory, creamy texture of peanut butter. Together they create a satisfying flavor contrast that works in sandwiches, smoothies, and baked goods like these muffins.

How ripe do bananas need to be for banana muffins?

The riper the bananas, the better. Choose bananas that are heavily spotted or even mostly brown—their concentrated sugars will give the muffins natural sweetness and better banana flavor without adding extra sugar.

What makes a muffin moist?

Several elements keep muffins tender and moist:

• Fruit: Mashed bananas and applesauce add moisture without extra fat or calories.
• Fat: A small amount of butter or oil adds richness and prevents dryness.
• Minimal mixing: Combine ingredients just until no dry streaks remain—overmixing develops gluten and makes muffins tough.

Storage

Store muffins at room temperature in an airtight container for up to one day. To extend freshness, refrigerate them for up to five days. For longer storage, freeze tightly wrapped muffins for up to three months and thaw in the refrigerator or microwave briefly from frozen.

More Muffin Recipes You’ll Love

• Maple Pecan Banana Muffins
• Pumpkin Cream Cheese Muffins
• Whole Grain Apple Nut Muffins
• Yogurt Chocolate Chip Muffins
• Gluten-Free, Dairy-Free Blueberry Oatmeal Muffins