Hello, breakfast! These peanut butter banana muffins are a wholesome way to start your day and I add an unexpected ingredient to make them tender and moist.
It took me a little bit of time to come up with the perfect formula when developing these peanut butter banana muffins. I wanted to add more sweetness and moisture, but adding extra bananas wasn’t cutting it. Then it hit me: carrots! The shredded carrot in this recipe adds a natural sweetness and a boost of moisture, making the muffins incredibly tender without being overly dense or soggy. And unlike Carrot Cake Blender Muffins, you're not really going to notice their flavor since the peanut butter and banana are the stars here.
Why These Peanut Butter Banana Muffins Are the Perfect Quick Breakfast
I have a feeling these PB and banana muffins will be on frequent rotation in your house once you give them a try. Here’s what makes them so darn good:
- Breakfast-worthy. Let’s be real, most muffin recipes are just cupcakes without the frosting. They really don’t have very much staying power to fuel you through your morning. But these peanut butter banana muffins have a lot going for them with the carrot and bananas, peanut butter, and whole wheat flour.
- Great for freezing. I love a good recipe that I can make in bulk and freeze for later. These muffins are perfect for that! They freeze beautifully so you can let them thaw on the counter overnight or even pop them in the microwave for a quick breakfast. (These Gluten-Free Banana Bread Muffins are good for freezing too!)
- Moist and tender. The combination of carrots, bananas, and peanut butter makes these muffins incredibly moist and tender, overcoming whole wheat flour’s tendency to make baked goods dense and dry.
What You’ll Need
Here’s a quick rundown of the ingredients you’ll need to make these delicious, easy muffins! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Peanut butter – This adds a nice richness and tender crumb, and of course, it adds that signature peanut butter flavor too.
- Mashed banana – Use very ripe bananas for the most sweetness and banana flavor.
- Eggs
- Maple syrup – Honey would also work here.
- Vanilla extract
- Whole wheat flour – I love that whole wheat flour has a subtle nuttiness, which plays well with the peanut butter flavor in these muffins.
- Baking soda
- Ground cinnamon – Adds warmth and coziness.
- Sea salt
- Shredded carrot – Shred the carrot yourself; store-bought shredded carrot is often dry.
How to Make Peanut Butter Banana Muffins
Follow these simple steps to make your own peanut butter banana muffins!
- Prepare. Preheat your oven to 350ºF and line or grease your muffin pan.
- Make the batter. Beat the wet ingredients in a bowl, then add the dry ingredients. Fold in the carrots.
- Bake. Divide the batter into the prepared pan and bake for 16 to 18 minutes, or until the muffins are golden brown and fluffy.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Tips and Variations
Here are some additional tips and tasty variations to make your peanut butter banana muffins perfect!
- Add some decadence. Chopped dark chocolate or mini chocolate chips are always a welcome addition to muffins. (I love them in these Banana Protein Muffins too!)
- Glaze them. I love using melted Coconut Butter as a glaze for muffins (it’s what I use for these Gluten-Free Lemon Poppy Seed Muffins), but you can also make a traditional glaze with powdered sugar and milk.
- Don’t overmix. Stir just until the dry ingredients are incorporated into the wet ingredients. This keeps your muffins from being dense and tough.
How to Store
- Room temperature: These muffins can be stored at room temperature for up to 3 days in an airtight container.
- Refrigerator: If you want them to last longer, store them in an airtight container in the refrigerator for up to 1 week. Just make sure to bring them back to room temperature before serving.
- Freezer: You can also freeze these muffins for up to 3 months. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them overnight on the counter before enjoying, or warm them in the microwave.
More Muffin Recipes
Peanut Butter Banana Muffins
Ingredients
- 1 cup smooth unsweetened peanut butter
- ½ cup mashed banana
- 3 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup shredded carrot (about 1 large carrot)
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with paper liners or thoroughly grease the cups.
- Beat together the wet ingredients.
- Add the dry ingredients and mix to form a batter. Fold in the shredded carrots.
- Scoop 1/4 cup of batter into each muffin tin.
- Bake for 16 – 18 minutes until fluffy and golden brown. Cool for 5 minutes in the pan then move to a wire rack and cool completely.
Nutrition
