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Cupcakes & Muffins

Banana & Peanut Butter Muffins

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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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5 from 2 votes
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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! 

Course Muffin
Cuisine American
Keyword Peanut Butter, Muffins, Banana
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Calories 291 kcal
Author Curly

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

  1. Preheat the oven to 160ºC (fan assisted or 180ºC non fan) and add muffin liners to a muffin tin

  2. Beat the margarine and sugar together for at least 5 minutes until pale and fluffy
  3. Add the eggs and mix again
  4. Add the flours, baking powder and salt and stir into the butter until the flour is nearly combined, but not quite
  5. Mash the bananas roughly with a fork and add them to the mix along with the peanut butter and milk. Mix until combined
  6. 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
  7. 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.

Nutrition Facts
Banana & Peanut Butter Muffins
Amount Per Serving
Calories 291 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 28mg9%
Sodium 164mg7%
Potassium 307mg9%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 16g18%
Protein 6g12%
Vitamin A 426IU9%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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25 Comments

Previous Post: « Hot Cross Bun Bread & Butter Pudding
Next Post: Cheese & Marmite Palmiers »

Reader Interactions

Comments

  1. Mandy says

    April 12, 2018 at 12:44 pm

    Yum, I really love peanut butter in a bake – must try these!

    Reply
  2. Eb Gargano | Easy Peasy Foodie says

    April 13, 2018 at 6:08 pm

    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

    Reply
  3. Jo says

    April 14, 2018 at 1:27 pm

    When do you add the milk?

    Reply
    • Cat says

      April 14, 2018 at 6:31 pm

      Really sorry! You add the milk when you add the bananas. I’ve updated the recipe now, thanks πŸ™‚

      Reply
  4. Nickki says

    April 16, 2018 at 2:23 pm

    I love peanut butter and banana together. These muffins look delicious!

    Reply
    • Cat says

      April 16, 2018 at 6:43 pm

      Thanks, such a yummy flavour combo.

      Reply
  5. Angela / Only Crumbs Remain says

    April 22, 2018 at 9:46 am

    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 πŸ™‚ Thankyou so much for sharing with #BakingCrumbs,
    Angela x

    Reply
    • Cat says

      April 24, 2018 at 12:33 pm

      Thank you πŸ™‚ I’ve been working on my food styling as well as my photography. x

      Reply
  6. Jenny Paulin says

    April 23, 2018 at 7:59 pm

    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

    Reply
    • Cat says

      April 24, 2018 at 12:31 pm

      Thanks πŸ™‚ I’ve been working on my photography this year x

      Reply
  7. Jacqui Bellefontaine says

    April 25, 2018 at 11:29 am

    I know a lot of people who would love these.

    Reply
  8. Amanda says

    April 25, 2018 at 6:30 pm

    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! πŸ™‚ xo

    Reply
    • Cat says

      April 25, 2018 at 9:57 pm

      Thanks πŸ™‚ x

      Reply
  9. jenny walters says

    April 26, 2018 at 7:12 am

    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

    Reply
    • Cat says

      April 26, 2018 at 8:38 pm

      Haha I’m glad I’m not the only one!x

      Reply
  10. Chloe Edges says

    April 18, 2020 at 10:06 pm

    5 stars
    Brilliant I’ve been looking for something epic to do with my black bananas! And i love peanut butter so these are a goer!

    Reply
    • Curly says

      April 18, 2020 at 10:12 pm

      I have a number of options because we always have them in my house! Sound perfect for you!

      Reply
  11. Elaine says

    May 6, 2020 at 2:38 pm

    5 stars
    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

    Reply
    • Curly says

      May 6, 2020 at 8:40 pm

      Crunchy adds a nice texture but smooth works just as well. Really pleased you liked them πŸ™‚

      Reply

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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