Easy Peanut Butter Banana Muffins (Use All-Purpose or Freshly Milled Flour)
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Peanut butter and bananas are one of those timeless combinations that just work. These muffins are soft, fluffy, and full of flavor. They are the kind of treat you can enjoy in the morning with a cup of coffee or as a quick snack when you need something filling but still a little sweet.
I baked mine with freshly milled soft white wheat flour, and the texture turned out perfectly light. If you do not mill your own flour, no worries. All-purpose flour will give you wonderful results too.
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Lately I have been on a bit of a muffin kick. I have made Sourdough Pumpkin Muffins, Sourdough Raspberry Chocolate Chip Muffins, and these delicious Peanut Butter Banana Muffins! There is just something so cozy about pulling a pan of warm muffins from the oven and setting them on the counter to cool. These peanut butter banana muffins quickly became my favorite, for real. The nutty richness of the peanut butter pairs so well with the natural sweetness of ripe bananas. It is comfort food in muffin form.
Why these muffins are worth baking
- Quick and simple. The batter stirs together in minutes and the muffins bake up in under 20 minutes.
- Banana rescue. Ripe bananas are put to good use here. The spottier they are, the better the flavor.
- Light and fluffy. A short blast of high heat gives them a nice rise before finishing at a lower temperature, leaving them soft and tender inside.
- Family friendly. My crew devours these, and they never last more than a day on the counter.
Ingredients you will need
Here is everything that goes into these muffins:
- Bananas – Ripe, speckled bananas bring sweetness and moisture.
- Oil – A neutral oil like avocado or vegetable works best.
- Milk – Any kind of milk will do, dairy or non-dairy. (We are a raw milk family)
- Egg – Helps bind the muffins. A flax egg can be swapped in if needed.
- Vanilla extract – Adds warmth and depth.
- Sugar – White sugar keeps things light, though brown sugar works if you want a richer flavor.
- Peanut butter – Creamy is best. If using natural peanut butter, stir well before adding.
- Flour – I used soft white wheat flour that I milled fresh, but all-purpose works just as well.
- Baking soda and salt – For lift and balance.
How to make them
- Preheat your oven to 425°F and line a muffin pan.
- Mash the bananas in a large bowl. Stir in the oil, milk, egg, and vanilla.
- Mix in the sugar and peanut butter until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently stir the dry ingredients into the wet. A few lumps are fine and you do not want to overmix.
- Divide the batter between the muffin cups. Bake for 5 minutes at 425°F, then reduce the oven to 350°F and bake another 12–15 minutes until a toothpick comes out clean.
Make them your own
These muffins are delicious as-is, but here are a few fun twists:
- Add chocolate chips or chopped chocolate (this is now my go-to!)
- Sprinkle cinnamon into the batter for a warm, cozy flavor.
- If using all-purpose, swap part of the flour with whole wheat for extra nutrition. I love using freshly milled flour in these muffins. I use the Nutrimill, and my readers can get $20 off — I’ll share more about it below!
- Drizzle with a simple peanut butter glaze to make them feel like dessert.
Storing and freezing
Once cooled, tuck the muffins into an airtight container. They will keep well on the counter for 2 to 3 days. You can also freeze them for up to 3 months. Just thaw overnight in the fridge or rewarm for a few seconds in the microwave when you are ready to eat. I tend to make a double batch and then freeze some for the work week when I want my afternoon cold brew coffee and a sweet snack.
Easy Peanut Butter Banana Muffins (Use All-Purpose or Freshly Milled Flour)
Ingredients
- 1 cup mashed ripe banana (about 3 medium)
- 1/3 cup avocado or vegetable oil
- 1/2 cup cup milk (dairy or non-dairy)
- 1 large egg room temperature
- 1 tsp vanilla extract
- 3/4 cup sugar
- 3/4 cup creamy peanut butter
- 1 1/2 cup cups flour (freshly milled soft white wheat or all-purpose)
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 425°F. Line a muffin pan.
- In a large bowl, mash bananas. Stir in oil, milk, egg, and vanilla.
- Add sugar and peanut butter and mix until smooth.
- In a separate bowl, whisk flour, baking soda, and salt.
- Stir dry ingredients into wet ingredients until just combined.
- Divide into muffin cups. Bake for 5 minutes at 425°F, then lower heat to 350°F and bake 12–15 minutes or until a toothpick comes out clean.
Notes
- Use very ripe bananas for the best flavor.
- Natural peanut butter works if stirred well.
- Muffins freeze beautifully.
The Tools I Use To Make These Muffins
One of my favorite parts about baking is having tools that make life easier and results better. For these peanut butter banana muffins, I rely on a few staples in my kitchen that I use all the time.
Freshly Milled Flour: I love using my Nutrimill grain mill to make fresh flour right in my kitchen. It adds so much flavor and keeps things wholesome. My readers can get $20 off Nutrimill grain mills and other products when they purchase through my link. It’s such a simple upgrade that makes baking feel extra special.
Other Baking Essentials:
- Mixing bowls that are both beautiful and practical
- Muffin tins that make perfectly shaped muffins
- Tea Towels that add an earthy feel to your kitchen
- Trivets that hold vintage charm
- Aprons are a great thing for bakers because they help keep your clothes “flour-free”
- I also love parchment paper muffin liners. I feel they make a cozy presentation, especially when gifting to friends and family.
Using the right tools isn’t required to make these muffins, but they do make the process more enjoyable and smooth. I really like sharing the things I love, and it makes me so happy when my readers get to try them too!
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Cozy Dinner Ideas
There’s just something about the smell of bananas and peanut butter baking away in the oven that feels like comfort in its truest form. These muffins are simple, nourishing, and just sweet enough to make mornings (or afternoons) feel a little brighter.
Whether you’re baking them up for your family, tucking a few in the freezer for busy days, or enjoying one warm with a cup of coffee, I hope they bring as much joy to your kitchen as they do to mine.
Happy baking, friend.
XO,
Bri
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