These Banana Peanut Butter Muffins are so moist… and with just a hint of peanut butter… they’re the perfect start to a morning on the run. Why buy fast food breakfasts when you can whip up a batch of these the night before and enjoy them on the run the next morning. Not only healthy because they’re chock full of banana and peanut butter… they’re a whole lot less expensive than buying a quick muffin to-go somewhere.
This recipe is similar to my Banana Muffins but with the addition of peanut butter and buttermilk… the addition of buttermilk makes these muffins so moist and tasty… originally I also threw in some white chocolate chips… but they melted into the muffin… the taste was good… but no visible chips… so I replaced them with vanilla extract.
I use very, very ripe bananas… they’re almost black in large spots …. these bananas are very soft and mashable… the banana flavor can’t be any better.
I highly recommend using paper muffin cups to line the muffin tin… they look much prettier that way.
I hope you try this wonderful little recipe for a slightly different spin on a Banana Muffin.
Recipe: Banana Peanut Butter Muffins
All you need:
4 medium bananas, very ripe
6 tablespoons butter, melted
2 eggs, slightly beaten
1 teaspoon vanilla
¾ cup buttermilk
¾ cup sugar
½ cup smooth peanut butter
1 ¾ cup flour
1 ¾ teaspoons baking powder
½ teaspoon baking soda
All you need to do:
Preheat the oven to 350 degrees F.
Prepare muffin tins paper cups (or spray with cooking oil).
In a large mixing bowl, mash the bananas with a fork until fairly smooth.
Add the melted butter and stir completely with the fork.
Add the sugar, egg and vanilla, peanut butter ...mix completely.
Sprinkle the baking powder and baking soda over the batter, mix completely.
Add the flour and mix until the flour is completely mixed into the batter.
Fill the muffin cups in a prepared muffin tin. Fill each about ¾ full.
Bake 20-25 minutes (or until a pick inserted into the center of a muffin comes out clean).
This should make approximately 20 muffins.
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