These peanut butter banana muffins are super moist banana muffins that have both peanut butter and chocolate chips. They are great to make when you have extra ripe bananas around. It is a great recipe if you want a delicious quick breakfast.

Bite missing from peanut butter banana muffins.

These peanut butter banana muffins are the perfect match between banana and peanut butter. They have a delicious soft texture that will make you want to come back later for an afternoon snack, too! Next time you have extra banana to use you will think of muffins instead of banana bread!

For other breakfast treats, try Mini Cinnamon Rolls, Chocolate Zucchini Bread, and Cookie Dough Cinnamon Rolls.

Why This Recipe Works

  • Banana and peanut butter flavor- Peanut butter and banana flavor are a combination that just works. It is the perfect flavor for starting your day right.
  • Moist muffin- These are perfectly moist and tender muffins that make you want to keep eating them until they are gone.
  • Easy muffins- This is an easy recipe, broken down into 8 simple steps so even first time muffin bakers can have delicious a homemade muffin!
Top view of peanut butter banana muffins.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
  • Eggs- Pull the large eggs out 2 hours before using.
  • Baking powder + Baking soda- Both are used to give the muffins a better rise.
  • Unsalted butter- The butter needs to be melted and then cooled before use. If it is too warm it will affect the texture.
  • Brown sugar- I used light brown sugar, but dark brown sugar will work too.
  • Semisweet chocolate chips- You can substitute in dark chocolate chips, but I do not recommend using milk chocolate chips as they will be too sweet.
  • Bananas- If you don’t have overripe bananas you can use whatever bananas you have.
  • Peanut butter- For this recipe I recommend creamy peanut butter not crunchy peanut butter so it mixes in more smoothly. I also don’t recommend natural peanut butter as it can have a different texture.

Step By Step Instructions

Here is how to make and bake these peanut butter banana muffins.

STEP 1: Prep. Preheat the oven to 425ยฐF. Next, line two 12 cup muffin pan with muffin liners (if you don’t have 2 muffin tins you will need to prep it again after your first batch). Only place liners in every other cup for a total of 6 liners per pan to help the muffins bake and rise.

STEP 2: Dry ingredients. Mix the all purpose flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Mash the three bananas on a plate using a potato masher or fork now.

STEP 3: Beat butter and sugar. Use a mixer and large bowl to beat the melted butter, brown sugar, and peanut butter on high speed for 2 minutes.

STEP 4: Combine. Add the sour cream, vanilla extract, mashed bananas, and eggs. Mix them in on medium speed until combined. Then, pour in the dry ingredients and chocolate chips. Mix them on low speed until combined.

Wet ingredients in a bowl.
Muffin batter in a glass bowl.

STEP 5: Scoop. Use a large cookie scoop (2TBSP or 2 oz) to scoop the batter. You should have a heaping scoop in each liner filling each to the top with batter.

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STEP 6: Top muffins. Sprinkle coarse sugar over the muffins. Finally, add extra chocolate chips on top.

STEP 7: Bake. Bake 1 baking tray at a time. Bake for 8 minutes at 425ยฐF then, reduce the heat to 375ยฐF for another 6-8 minutes. The muffins are done baking when a toothpick inserted into the middle comes out clean.

STEP 8: Cool. Let the muffins sit in the hot pan for 10 minutes before transferring them to a cooling rack to cool completely.

Muffin batter in a muffin pan.
Baked muffins in a pan.

Expert Baking Tips

  • Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
  • Bake 6 muffins at a time, to get a bigger rise and larger dome. A bigger rise also gives them a better texture.
  • It is incredibly easy to over mix muffin batter. As soon as it is combined, stop mixing.
  • Resting the batter for 30 minutes helps the muffins get a higher rise.
Muffin cut in half.

FAQ

What is the secret to fluffy muffins?

Make sure that the dairy ingredients are at room temperature before using. Also, the sour cream will help the muffins be very fluffy.

Why are my muffins dry?

Dry muffins have to do with over baking or over measuring too much flour. If your oven runs hot, check the muffins early.

Can I use a mini muffins pan?

Yes you can! You will have to reduce your bake time compared to regular size muffins.

Why do you only put 6 muffins in your 12 muffin pan?

Separating the muffins only using alternating muffin cups allows the air to get to the muffins evenly. This will also allow them to bake faster than a full 12 muffins. This extra room will give your muffins a larger rise and incorporate more air for an better texture.

Storing and Freezing

Store these banana peanut butter muffins in the fridge in an airtight container. Store up to 5 days.

Freezing

The banana peanut butter muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.

Thaw frozen muffin for 1-2 hours before eating.

Stack of two peanut butter banana muffins.

Other Muffin Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Bite missing from peanut butter banana muffins.
5 from 5 reviews

Peanut Butter Banana Muffins

These peanut butter banana muffins are super moist banana muffins that have both peanut butter and chocolate chips. They are great to make when you have extra ripe bananas around.
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Ingredients
 
 

  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Brown sugar, packed light or dark
  • 1/2 cup Peanut butter, creamy
  • 1/4 cup Sour cream, or greek yogurt room temperature
  • 1 tsp Pure vanilla extract
  • 3 Ripe medium bananas, equal to 3/4th cup
  • 2 Large eggs, room temperature
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips, plus more to top the muffins
  • Coarse sugar in the raw, To top the muffins

Instructions
 

  • Preheat the oven to 425โ„‰. Line two 12-cup muffin pan with muffin liners (or just one pan at a time) Fill every other cup with a muffin liner, 6 liners per pan. This helps the bake and rise.
  • In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside. Mash the three bananas on a plate using a potato masher or a fork.
    2 cups All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1 tsp Ground cinnamon, 1/2 tsp Salt, 3 Ripe medium bananas
  • In a large mixing bowl using a mixer, beat the melted butter, brown sugar, and peanut butter on high speed for 2 minutes.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/2 cup Peanut butter
  • Add in the sour cream, vanilla, mashed banana, and eggs. Mix on medium until combined.
    1/4 cup Sour cream, 1 tsp Pure vanilla extract, 2 Large eggs
  • Pour in the dry ingredients and chocolate chips. Mix on low speed until combined.
    1 cup Semi-sweet chocolate chips
  • Use a large cookie scoop to scoop the batter. It should be a heaping scoop into each liner. It should be full to the top with batter.
  • Sprinkle coarse sugar over the muffins. Add extra chocolate chips on top.
    Coarse sugar in the raw
  • Bake for 8 minutes at 425โ„‰. The, reduce the heat to 375โ„‰ for another 6-8 minutes. Muffins are done baking when a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack to cool.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 292kcal, Carbohydrates: 31g, Protein: 5g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 209mg, Potassium: 163mg, Fiber: 2g, Sugar: 14g, Vitamin A: 235IU, Vitamin C: 0.04mg, Calcium: 63mg, Iron: 2mg
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