Peanut Butter Banana Muffins

These soft, homemade peanut butter banana muffins are loaded with all the flavors of a delicious banana bread with a hint of peanut butter. There also topped with dried banana chips and Reese's peanut butter chips, which adds an extra crunchy, peanut buttery topping that takes these muffins to a whole new level.

Course Breakfast

Cuisine American

Keyword banana muffins, homemade muffins, peanut butter banana muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings Muffins

Calories 327kcal

Author Jennifer

Ingredients

½ cup butter, softened 1 stick
1 cup granulated sugar
2 large eggs beaten
3 ripe bananas mashed
½ cup creamy peanut butter
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup dried banana chips
½ cup peanut butter chips

Instructions

Preheat oven to 425F degrees. Spray 12 muffin cups with non-stick cooking spray. Set aside.
In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined.
Add mashed bananas and creamy peanut butter, mix until combined.
Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX!
Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Press dried banana chips and peanut butter chips into each muffin. Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool on wire rack for at least 10 minutes before enjoying.

Notes

Store muffins in a covered container at room temperature for 3 days. Muffins can be frozen up to 3 months.

Nutrition