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Peanut Butter Muffins

Peanut butter muffins are soft, moist baked treats with a rich, nutty flavor and a slightly crusty top. Made with simple ingredients like ripe bananas, peanut butter, and oats, they offer a comforting, nostalgic aroma and tender crumb that’s perfect for breakfast or a quick snack. Their rustic appearance and fudgy centers make them as inviting to look at as they are to eat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter preferably natural with just peanuts and salt
  • 1 cup sugar can substitute with honey or maple syrup
  • 2 large eggs or flax eggs for vegan option
  • 1 teaspoon vanilla extract optional but recommended for warmth
  • 1 cup mashed ripe bananas about 2 medium bananas
  • 1 1/2 cups all-purpose flour or gluten-free blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon optional but adds warmth
  • Optional to taste chopped nuts or chocolate chips for added texture and flavor

Equipment

  • Mixing bowls
  • Muffin tin
  • Paper liners or baking spray
  • Whisk or spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with baking spray to prevent sticking.
  2. In a large mixing bowl, combine the peanut butter and sugar. Whisk or stir until smooth and slightly fluffy, releasing a toasty peanut aroma.
  3. Add the eggs one at a time, beating well after each addition. The batter should become glossy and thickening nicely.
  4. Stir in the vanilla extract and mashed bananas until evenly incorporated, which will give the batter a soft, speckled appearance and a fruity aroma.
  5. Sift the flour, baking soda, and cinnamon into the wet ingredients. Gently fold until just combined; the mixture will be thick and slightly sticky, with a nutty smell starting to fill your kitchen.
  6. If using, fold in chopped nuts or chocolate chips for extra crunch and flavor.
  7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. The batter should mound slightly over the edges, with a matte, thick surface.
  8. Bake for 15-18 minutes, until the tops are golden and cracked, and a toothpick inserted in the center comes out clean. Your kitchen will fill with a warm, nutty smell as the muffins develop a slight crust.
  9. Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer to a wire rack to cool completely, which helps set the crumb and keeps the tops from becoming soggy.
  10. Once cooled, serve these muffins warm or at room temperature. They’re delicious on their own or with a smear of extra peanut butter or honey for added indulgence.

Notes

For extra flavor, sprinkle a pinch of flaky sea salt on top before baking. Store in an airtight container for up to 2 days or freeze for longer storage. Reheat gently in the oven for a fresh-out-of-the-oven experience.