Need an easy breakfast for the kids? Check out these Peanut Butter Banana Muffins! They’re not just soft and delicious but also packed with whole wheat flour and oats. A wholesome choice for breakfast or an energizing afternoon treat. They blend the creamy taste of peanut butter with the sweetness of banana, making every bite delicious. Great for on-the-go mornings or lazy afternoons!
These incredible peanut butter banana muffins will be your new breakfast obsession! They are made entirely from scratch, but you’ll find that the recipe is really easy. In fact, I bet your kids would have an absolute blast helping you make them.
On busy mornings, I love to have so items that I can reach for as a grab-n-go breakfast. When I’m trying to get all of the kids out of the door with backpacks, lunch kits, teeth brush, and bed head combed out, breakfast can be the last thing on my mind. But if I have a big batch of peanut butter banana oatmeal muffins or pancake bites, the kids can grab one to eat in the car!
Just go ahead and double the recipe and make extras. You’ll thank me later!
Why You’ll Love Banana and Peanut Butter Muffins
- This recipe only takes a little over a half hour to make. You won’t give up much time in your day and you’ll have freshly baked muffins for a couple days!
- You can easily modify and adapt this recipe to fit dietary preferences. Banana and peanut butter are healthy ingredients that will work with other healthy ingredients like low fat milk.
- These are actually quite a filling treat since there are so many hearty ingredients. A great afternoon snack!
Ingredients for Peanut Butter Banana Muffins
- White whole wheat flour – Whole wheat flour has a more hearty flavor and really makes these muffins taste extra amazing. It’s my secret to the most perfect banana muffins!
- Old fashioned oats – Oats are key to making the best. A little extra variety in texture is really nice!
- Milk – Use whole milk, 2% milk, or 1% milk to add a little moisture to these peanut butter banana oatmeal muffins.
- Bananas – Need a use for those mushy bananas that no one wants to eat, but aren’t really bad yet? This is the best way to repurpose them. Just mash em up and mix them into a delicious muffin batter.
- Peanut butter – Add a creamy peanut butter center swirl to these moist and fluffy banana muffins.
- Brown sugar – Using both brown sugar and white sugar helps create a variety of flavor in these muffins. Brown sugar always make a rich and deep flavor!
- White sugar – Sweeten these muffins with some granulated white sugar.
- Vanilla extract – These muffins definitely benefit from a little splash of vanilla extract, so don’t leave it out!
- Vegetable oil – Feel free to replace the vegetable oil with any other cooking oil or even some melted butter.
- Baking soda and baking powder – There are a lot of wet ingredients in this muffin recipe. So I used two rising agents to help the muffins to rise and make a great fluffy texture.
- Egg – My favorite baking tip…let the egg come to room temperature before mixing it in with all of the other ingredients.
- Salt – Using some salt will help balance all of the sweetness in this recipe.
How to Make Banana and Peanut Butter Muffins
- Preheat your oven to 375 degrees Fahrenheit and then line a muffin tin with cupcake liners or spray with non stick cooking spray. Then set it aside.
- In a large bowl, combine flour, oats, white sugar, brown sugar, baking soda, baking powder and salt. Stir well so that the ingredients are thoroughly incorporated.
- Next, grab a separate medium mixing bowl and beat the egg. Then add milk, oil, vanilla and mashed bananas to the egg and stir to combine.
- Slowly add the dry ingredients to the wet ingredients and then stir until the batter is just combined. Don’t over-stir!
- Divide the muffin batter among the cups of the previously prepared muffin tin. Then, plop a teaspoon of peanut butter into the top of the batter in each cup.
- Use a butter knife or some toothpicks and cut the peanut butter into the muffin batter.
- Bake the muffins for 17-20 minutes until done! They should bounce back in the middle.
- Then, remove them from the oven and allow to cool on a wire rack.
- Serve warm and enjoy!
What to Serve with Peanut Butter Banana Muffins
Sending a freshly baked treat in your kids lunch? I’ve got tons of great ideas for lunch boxes so you don’t have to brainstorm them up all on your own. You can send them with some air fryer english muffin pizzas too! Ham and cheese rollups are always a hit at lunch time and would go great as the main dish before a dessert of a muffin!
Serve an after school snack of ants on a log, followed by a freshly baked muffin.
How to Store Leftover Muffins
Leftover muffins can be stored at room temperature, in the fridge, and also in the freezer. Place in an airtight container and store at room temperature for two to three days.
FRIDGE: If stored in an airtight container, leftover peanut butter banana oatmeal muffins will last in the fridge for up to a week.
FREEZER: Store leftovers in an airtight container, or wrap each muffin individually in plastic wrap and place in a freezer safe bag. Then freeze for up to 3 months.
How can I modify or adapt this recipe?
You can really add anything you’d like, as long as you don’t overload the batter. Chocolate chips and peanut butter chips would be quite yummy! But keep in mind, the more sweetness you add, the richer the muffins will be.
For a crunchy texture change, add some chopped pecans or chopped walnuts to your peanut butter banana muffins. Oh, and make these muffins bakery-style by adding a streusel to the top!
- Make this into an extra kid-friendly treat by pouring the batter into a mini muffin tin. Just add less peanut butter swirl to the muffin cups.
- When storing muffins, line the container in paper towels to catch any excess moisture and keep the muffins from becoming too moist.
- Don’t remove the muffins from their tin until they are cool enough to easily handle. Then you can safely transfer them to a wire cooling rack to cool completely!
Double or triple this peanut butter banana muffins recipe and then freeze half. Then you’ll never be without a fresh muffin!
More Easy Recipes You’ll Love
- Easy Cinnamon Roll Waffles will be your new weekend breakfast favorite.
- Running out of easy lunch ideas? Make some Air Fryer Pizza Bagels!
- Frozen Yogurt Bites are another great after school snack idea.
- Make a refreshing beverage with this Italian Soda recipe.
Peanut Butter Banana Muffins
- 2 cups white whole wheat flour
- 1 cup old fashioned oats
- ¼ cup white sugar
- ½ cup brown sugar packed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 bananas mashed
- ¼ cup peanut butter
- Preheat oven to 375 degrees Fahrenheit. Prepare a muffin tin with non stick cooking spray or muffin liners. Set aside.
- In a medium bowl combine the flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until combined.
- In a different large bowl beat the egg. Add milk, oil, vanilla, and mashed bananas. Stir to mix ingredients until well combined.
- Add flour mixture to banana mixture and stir until just combined; do not over stir.
- Divide batter evenly between 12 muffin cups.
- Add a teaspoon of peanut butter to top of muffin and cut into batter with a knife or toothpick.
- Bake at 375 degrees Fahrenheit for 17-20 minutes or until tested done.