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A muffin tin is filled with freshly baked peanut butter banana muffins with parchment paper liners ready to enjoy with a glass of cold milk for the perfect cozy treat.

Easy Peanut Butter Banana Muffins (Use All-Purpose or Freshly Milled Flour)

Bake soft and fluffy peanut butter banana muffins with ripe bananas and your choice of freshly milled wheat or all-purpose flour. A cozy, easy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Calories: 284
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425°F. Line a muffin pan.
  2. In a large bowl, mash bananas. Stir in oil, milk, egg, and vanilla.
  3. Add sugar and peanut butter and mix until smooth.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Stir dry ingredients into wet ingredients until just combined.
  6. 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.