Peanut Butter Banana Muffins

These peanut butter banana muffins are easy to make and include chopped peanuts and mini chocolate chips in the batter. 

 

They are topped with a sprinkling of chopped peanuts and sparkling sugar for additional crunch. 

The batter for these muffins is super creamy. Between the ripe bananas, creamy peanut butter, and the chocolate chips, these muffins are a wonderful breakfast or after school treat. 

How to Make these Peanut Butter Banana Muffins:

First, whisk together flour, baking powder, baking soda, and salt, and set aside. 

Next, mix together butter and peanut butter until they are completely blended. Make sure your butter is very soft so that everything blends together. 

Once the butter and peanut butter are blended, beat in both brown sugar and granulated sugar, and then an egg and some vanilla. Meanwhile combine some plain yogurt and the banana in another bowl. 

Add the flour mixture in thirds and the banana mixture half at a time, in between the addition of the flour. 

Finally, once you have your batter, stir in chopped peanuts and mini chocolate chips, sprinkle the tops with more peanuts and sparkling sugar, and bake for about 25 minutes. 

P.S. If you like the combo of nut butters and banana, be sure to try Banana Nutella Bread as well. If you love bananas and chocolate, there's always double chocolate chip banana muffins. So good. 

Be sure to use full fat "regular" peanut butter for a moist crumb. Buy a couple of bananas in advance, and wait a couple of days for them to become very ripe on your counter. They add extra sweetness to the muffins along with the sugars. 

To scoop the batter into the muffin cups, I used a #16 cookie scoop, which is the equivalent to 1/4 cup of batter for each muffin. 

There's something about the combination of peanut butter, bananas, and chocolate that is so wonderful. And with the added yogurt, these muffins will stay moist and tender. 

Serve these warm for breakfast with a serving of fruit and you'll be satisfied until lunch. Reheat leftovers in the microwave for 15 seconds for warm and tender muffins filled with melty chocolate chips. 

Store for up to three days in an air tight container. You can also freeze them individually wrapped. 

Welcome to this month's Muffin Monday, where we get together and share recipes for delicious muffins. 

• Apple Pie Muffins from A Day in the Life on the Farm
• Banana Apple Muffins from Jolene's Recipe Journal
• Cranberry Orange Muffins from Palatable Pastime
• Lemon Poppyseed Muffins from Food Lust People Love
• Peanut Butter Banana Muffins from Karen's Kitchen Stories (you are here!)
• Pear Almond Muffins from Zesty South Indian Kitchen
• Pumpkin, Pecan, and Cinnamon Chip Muffins from Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Peanut Butter Banana Muffins

Yield: 15 servings

Author: Karen's Kitchen Stories

These peanut butter banana muffins are easy to make and include chopped peanuts and mini chocolate chips in the batter.

Ingredients

• 191 grams (6 3/4 ounces / 1 1/2 cups) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, very soft
• 1/3 cup smooth peanut butter
• 1/2 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup plain yogurt
• 1/2 cup mashed ripe banana (about 1 1/2 medium bananas)
• 1/3 cup chopped salted roasted peanuts
• 1/2 cup mini semi sweet chocolate chips
• 4 teaspoons sparkling sugar

Instructions

1. Heat the oven to 375 degrees F and line 15 cavities of muffin pans with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer or a large bowl, beat the butter and peanut butter with the paddle attachment until fully combined. Beat in the sugars and mix on medium for two minutes. Add the egg and vanilla and beat for one minutes. 
4. In a small bowl, mix the yogurt and banana until combined. 
5. Add 1/3 of the flour mixture to the peanut butter mixture and mix on low. Add 1/2 of the banana mixture and mix on low. Add 1/3 of the flour mixture and mix briefly, the rest of the banana mixture and mix briefly, and finish with the rest of the flour mixture. Do not over mix. 
6. Reserving 2 tablespoons of the chopped peanuts for topping the muffins, fold the rest of the peanuts and all of the chocolate chips into the batter. 
7. Portion the batter with a level #16 cookie scoop (1/4 cup) among the muffin cavities and top each with a few chopped peanuts and sparkling sugar. 
8. Bake for 25 to 27 minutes. Cool on a wire rack. 

Nutrition Facts

Calories

222.82

Fat (grams)

10.78

Sat. Fat (grams)

4.55

Carbs (grams)

29.06

Fiber (grams)

1.44

Net carbs

27.62

Sugar (grams)

16.48

Protein (grams)

4.52

Sodium (milligrams)

177.48

Cholesterol (grams)

23.59

https://www.karenskitchenstories.com/2021/10/peanut-butter-banana-muffins.html

Karen's Kitchen Stories

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Recipe adapted from Great Coffee Cakes, Sticky Buns, Muffins, & More: 200 Anytime Treats and Special Sweets for Morning to Midnight by Carole Walter (2007). There are so many wonder recipes for baking in this book.