Peanut Butter Banana Muffins Recipe - Allrecipes.com
Peanut Butter Banana Muffins Recipe
  • READY IN 28 mins

Peanut Butter Banana Muffins

Recipe by  

"If you like peanut butter and banana together, these muffins are for you."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
  3. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
  4. Bake in preheated oven for 18 minutes, until golden brown. Serve warm.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 18 mins
  • READY IN 28 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2004

After reading the reviews, I was more generous with the peanut butter and the bananas. (Plus, I used very overripe bananas for stronger flavor). I also added a few good shakes of cinnamon, and a dash of nutmeg. Walnuts and mini chocolate chips are also great in these muffins.

 
Most Helpful Critical Review
Mar 16, 2009

These muffins are definitly missing something, they look beautiful though. I think they need a little more sugar, they just don't taste sweet enough. The peanut butter and banana flavor is there, next time I would double or even triple the sugar. Otherwise, it's a very good muffin.

 
May 10, 2008

These muffins had so many mixed reviews...I thought I should just stick with making them close to how the recipe said. I did do as so many others suggested and upped the amount of both the pb and the banana to 3/4 cup. I did think about adding more flour, but no reviews had mentioned that so went ahead and baked the first batch. They turned out kind of flat and mushy, so added about 1/4 cup or less to the rest of the batter and the remaining muffins turned out great. The daycare kids didn't care for the texture the oatmeal gives the muffin, so will probably leave that out and add more flour in the future...maybe ww flour? These were even better the next day. Oh, almost forgot! I lightly drizzled these with a thin chocolate glaze (powdered sugar, cocoa, and milk)instead of making the topping...really added to the muffin.

 
Feb 28, 2006

I usually only try 4-5 start recipes, but I saw that the bad ratings this recipe got was for being too heavy and chewy, and not enough sweet, but that was what I was looking for. I made a few changes: instead of brown sugar I used regular sugar, a cup of oatmeal, only one banana (I was worried a little bit about this but because I’m not crazy over bananas I actually felt the taste!) two teaspoons of vanilla and one cup of peanut butter. It came out sweeter then I expected and overall it was pretty good!

 
Mar 22, 2005

These were so moist and delicious! I really don't see where all the bad reviews are coming from. I'm glad I didn't listen to them and decided to go ahead anyway. I did what another reviewer said and doubled the amount of peanut butter and bananas. Sooo good! The peanut butter taste isn't well pronounced but it adds to the moistness of the muffin. It was almost like cake! Will definitely make this again!

 
Apr 11, 2003

I thought these muffins were very good - a unique flavour, and very easy to prepare. I've made them more than once.

 
Apr 28, 2008

These are good muffins with a few changes. Since other reviewers said that there wasn't enough peanut butter and banana flavor, I used about 3/4 cup of each instead. They turned out great for me. But since I did make the changes that is the reason I gave them 4 instead of 5 stars. Thanks for the recipe~

 
Apr 11, 2003

These are really flavorless. You can't taste the banana at all, and only a vague hint of peanut butter.

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 164 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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