Peanut Butter Banana Muffins

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May 21, 2026

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These irresistible peanut butter banana muffins couldn’t be easier to make, with one bowl and minimal ingredients. They’re super moist, filled with ripe bananas, creamy peanut butter, and studded with chocolate chips. Bake a batch and keep half in the freezer!

Freshly baked peanut butter banana muffins in a muffin pan.

Moist, Bakery-Style Peanut Butter Banana Muffins

My mouth was watering the whole time these peanut butter banana muffins were baking in the oven. The longest 20 minutes of my life! I made a chai latte to distract myself, and at long last, these muffins came out moist, soft, and fluffy, filled with rich peanut butter flavor and spice. Also, pockets of melty chocolate throughout. The waiting was worth it.

I love banana nut muffins and Morning Glory muffins, and these are just as special and SO easy to make. If you’re sitting with a bunch of overripe bananas, peanut butter banana muffins are the perfect way to use them up.

What Makes This a Perfect Muffin Recipe?

A moist and tender crumb that stays moist. This one does, thanks to oil!
One bowl. Because who wants a pile of dishes to clean… ever?!
Tall, puffed-up muffin tops. No fancy tricks, just a high oven temperature is key.
Rich peanut butter flavor. Peanut butter banana bread lovers, these muffins are for you!

Moist, tender peanut butter banana muffins stacked on a plate.

Ingredients Needed

Here are the easy ingredients to gather when making this peanut butter banana muffins recipe. Scroll to the recipe card for the printable recipe with exact amounts.

Peanut butter banana muffins ingredients wth text labels overlaying each ingredient.

Bananas – Use up any ripe, spotty bananas on the counter. They’re the best for baking, as they’re sweeter and easier to mash.
Maple Syrup – Or honey.
Greek Yogurt – Regular plain yogurt or sour cream is a good substitute.
Egg – Best brought to room temperature.
Peanut Butter – Make sure to use smooth or creamy peanut butter, and not the crunchy kind. I use organic peanut butter. Avoid peanut butter that needs “stirring” as the oil tends to separate.
Neutral Oil – This can be avocado oil, vegetable oil, canola oil, etc.
Baking Soda and Powder – Check that your leavening hasn’t expired, because the muffins may not rise properly.
Spices – Ground cinnamon and nutmeg for a hint of cozy, spicy banana bread vibes.
Flour – Measured using a kitchen scale or the spoon-and-level method for accuracy. Don’t scoop directly into the bag, or you may add too much.
Chocolate Chips – Because all muffins are better with chocolate. I don’t make the rules.

My Secret to Bakery-Style Muffins

Get the oven good and hot. Muffins rely on high heat to rise quickly and create bakery-style domes. Sometimes, I’ll start my muffins at a higher temperature and then lower it (like in my banana bread muffins recipe). But, more often than not, I’ve found this “bake high, then low” method isn’t necessary as long as the oven is fully preheated to 375ºF when the muffins go in. Use an oven thermometer to be sure it’s come to temperature.

Peanut butter banana muffins stacked on a plate, with a bite missing from one muffin, revealing the chocolate chips inside.

Frequently Asked Questions

How many bananas will I need?

The exact number depends on the size. I used about 3 medium-sized bananas to make 1 cup when mashed.

What’s the best peanut butter to use?

You can use any peanut butter as long as it’s smooth and no-stir. Avoid natural peanut butters that separate from the peanut oil, as they make the muffins greasy.

How can I tell when the muffins are done?

Most muffins are baked when a toothpick stuck into the center of a muffin comes out clean, or with a few moist crumbs attached.

What else can I add to these muffins?

Instead of chocolate chips, you can add ⅓ cup of chopped pecans, walnuts, or fruit, like blueberries or raspberries.

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How to Make Peanut Butter Banana Muffins

Mashed bananas in a bowl. — Mash the bananas.

Wet peanut butter banana muffin batter ingredients combined in a bowl. — Mash the bananas.

Make the muffin batter. You’ll start by mashing up the bananas using a fork or potato masher. Then, stir in the maple syrup (or honey), Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, spices, and salt.

Dry ingredients added to wet muffin batter in a bowl. — Add the flour.

Chocolate chips added to peanut butter banana muffin batter in a bowl. — Add the flour.

Add the dry ingredients. Next, fold in the flour, followed by the chocolate chips. Be careful not to overmix.

Peanut butter banana muffin batter portioned into the lined wells of a muffin pan. — Fill the muffin pan.

Baked peanut butter banana muffins in a muffin pan. — Fill the muffin pan.

Fill the pan. While the oven heats to 375ºF, divide the muffin batter between the lined wells of a muffin pan. Aim to fill each about ¾ full. I like to sprinkle a few extra chocolate chips on top.
Bake. Bake these peanut butter banana muffins for 20-25 minutes. After a toothpick comes out clean, cool the muffins on a wire rack.

Peanut butter banana muffins studded with chocolate chips and arranged on a cooling rack.

Storage and Freezing

To store. I transfer the cooled muffins to an airtight container lined with a paper towel. The paper towel helps absorb excess moisture and keeps the bottoms of the muffins from becoming soggy. These peanut butter banana muffins are at their freshest within 3-4 days of baking.
Freeze. Freezing is a great way to extend the shelf life of these muffins. Store them in a freezer bag with as much air pressed out as possible. Freeze for up to 2 months. They’ll thaw quickly at room temperature, perfect to grab out of the freezer when a craving strikes!