These Banana & Peanut Butter Muffins are light and fluffy with the delicious combination of peanut butter and bananas. Great for breakfast on the go!
A great way to use up blackening bananas
Who doesn’t have a few old bananas lurking around? As I have mentioned before in my Peanut Butter & Chocolate Banana Bread post, I certainly always seem to.
It is such a waste to throw them away so I always try to find a use for them. That is why I wanted to come up with another way to use up those pesky old bananas. If peanut butter isn’t for you, try my Chocolate & Banana Muffins.
Banana Bread is lovely, but sometimes you don’t have an hour to leave something in the oven for. These Banana & Peanut Butter Muffins take half the time but are still just as fluffy and tasty!
As they are muffins, they are more easily portable which makes them perfect for breakfast on the go.
Using wholemeal flour for added texture
I have added some wholemeal flour to these muffins which is slightly more coarse than ordinary plain flour. I think this works well in the muffins along with the crunch of the peanut butter.
It is also a healthier type of flour which makes me feel like I’m not being as naughty as I stuff muffins into my mouth! Wholemeal flour does tend to provide a drier texture which is why I have used a mix.
Feel free to just use plain flour if you would prefer.
Freeze these muffins for breakfasts during the week
Another advantage of these Banana & Peanut Butter Muffins are that they freeze really well. This recipe makes 12 muffins and unless you’re making them for a lot of people, you may not eat them quickly enough before they start going past their best.
This is why I like to freeze the muffins by individually wrapping them in cling film and then putting them all in a large freezer bag.
You can then take one out and defrost it overnight or even in a couple of hours and you have a tasty moist muffin ready to eat.
You do need a large muffin liner for these and not one of the smaller cupcake liners. Muffins are meant to be large and proud so don’t worry about filing the muffin liners to the top.
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Banana & Peanut Butter Muffins
These Banana & Peanut Butter Muffins are light and fluffy with the delicious combination of peanut butter and bananas. Great for breakfast on the go!
Ingredients
- 125 g margarine
- 100 g light brown sugar
- 50 g dark brown sugar
- 2 eggs
- 150 g plain flour
- 100 g wholemeal flour
- 2 tsp baking powder
- pinch of salt
- 250 g bananas mashed
- 130 g crunchy peanut butter
- 2 tbsp milk
Instructions
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Preheat the oven to 160ºC (fan assisted or 180ºC non fan) and add muffin liners to a muffin tin
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Beat the margarine and sugar together for at least 5 minutes until pale and fluffy
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Add the eggs and mix again
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Add the flours, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite
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Mash the bananas roughly with a fork and add them to the mix along with the peanut butter and milk. Mix until combined
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Divide the mix between the 12 muffin liners and bake in the oven for 25-30 minutes or until a cocktail stick comes out clean and the muffins are light brown
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Allow to cool for around 10 minutes before removing from the tin and leaving to cool on a wire rack
Recipe Notes
Nutritional information is given as a guide only and my vary.
Linking to 
Mandy says
Yum, I really love peanut butter in a bake – must try these!
Eb Gargano | Easy Peasy Foodie says
Oh what a fab grab and go breakfast – packed full of nutritiousness and I bet they are DELICIOUS! I love how making them as muffins reduces the cooking time and makes them more portable – genius! Thanks for linking up to #CookBlogShare. Eb x
Jo says
When do you add the milk?
Cat says
Really sorry! You add the milk when you add the bananas. I’ve updated the recipe now, thanks 🙂
Nickki says
I love peanut butter and banana together. These muffins look delicious!
Cat says
Thanks, such a yummy flavour combo.
Angela / Only Crumbs Remain says
What a gorgeous flavour combo Cat, and perfect that they freeze so well. They look really tempting Cat, and I love the colours and layout of your images too 🙂 Thankyou so much for sharing with #BakingCrumbs,
Angela x
Cat says
Thank you 🙂 I’ve been working on my food styling as well as my photography. x
Jenny Paulin says
yum – these look very moreish, and what a great colour they are too. Love the bursts of yellow I the photos with your silicone cup cases too. thank you for linking to #Bakeoftheweek x
Cat says
Thanks 🙂 I’ve been working on my photography this year x
Jacqui Bellefontaine says
I know a lot of people who would love these.
Amanda says
Love the wholemeal flour, I’ve been stocking up on my breakfast bakes for a while, can’t wait to add these to the list! 🙂 xo
Cat says
Thanks 🙂 x
jenny walters says
These sound very yum.I too seem to constantly have too ripe bananas in my fruit bowl!They ruin the whole look!Will def try these x
Cat says
Haha I’m glad I’m not the only one!x
Chloe Edges says
Brilliant I’ve been looking for something epic to do with my black bananas! And i love peanut butter so these are a goer!
Curly says
I have a number of options because we always have them in my house! Sound perfect for you!
Elaine says
Made these today as had a couple of too ripe for me to eat bananas as I prefer under ripe. Had no crunchy peanut butter so just used the smooth.
They were delicious and so light. Will definitely be my go to banana recipe!! Thanks Curly! X
Curly says
Crunchy adds a nice texture but smooth works just as well. Really pleased you liked them 🙂