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Peanut Butter Banana Muffins - featured image

Back to School Peanut Butter Banana Muffins

  • Author: Lucia
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Description

Easy, freezer-friendly peanut butter banana muffins that are moist, protein-packed, and perfect for busy school mornings. Made with pantry staples and ready in under 40 minutes.

Ingredients

Scale
  • 2 large ripe bananas (about 1 cup mashed)
  • ½ cup (128g) peanut butter (creamy or crunchy)
  • 2 large eggs
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup chocolate chips, ½ cup chopped walnuts/pecans, or 2 tablespoons chia seeds

Instructions

  1. Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with parchment.
  2. In a large bowl, mash the ripe bananas with a fork until smooth.
  3. Add melted butter, peanut butter, eggs, granulated sugar, brown sugar, and vanilla to the bananas. Whisk vigorously until the mixture is glossy and smooth.
  4. Add flour, baking powder, baking soda, and salt. Stir until just combined; do not overmix. A few lumps are okay.
  5. Gently fold in optional add-ins like chocolate chips or nuts if using.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing or freezing.

Notes

Use very ripe, black bananas for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. For freezing, wrap each cooled muffin individually in plastic wrap to prevent freezer burn. Reheat frozen muffins in the microwave for 20-30 seconds.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 14
  • Sodium: 150
  • Fat: 8
  • Saturated Fat: 3
  • Carbohydrates: 24
  • Fiber: 2
  • Protein: 5

Keywords: peanut butter banana muffins, freezer breakfast, back to school recipes, easy muffins, kid-friendly breakfast, healthy muffins, meal prep

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Find it online: https://mydinnerideas.com/back-to-school-peanut-butter-banana-muffins-easy-freezer-recipe/