Banana muffins are another way to use up overripe bananas. I have been trying to create a good peanut butter banana muffins recipe for a while now. I finally got a winner.
I am extremely pleased with how this batch turned out, and they are extra delicious with the cinnamon chips. Cinnamon chips might just be a new obsession of mine.
Banana Muffins with Peanut Butter
Due to Mike’s recent banana obsession, I am finding myself with many overripe bananas. There’s a small time-frame in which bananas are the proper ripeness for Mike.
After they get too yellow, he’s no longer interested. Fine by me since I am having fun creating different banana bread recipes and goodies.
If you need a GF recipe, try these gluten free banana chocolate chip muffins for a moist and fluffy option. There are just so many ways to use up ripe bananas!
Peanut Butter Muffins Ingredients
Here’s what you need to make this muffin recipe. The measurements are in the recipe card below.
- Overripe bananas
- Coconut oil: You can also use butter.
- Vanilla bean paste: You can also use vanilla extract.
- Baking soda
- Sea salt
- Peanut butter
- Quick oats
- Cinnamon chips: Feel free to use chocolate chips or nuts instead.
Banana Muffin Directions
Step One: Get Ready
Preheat your oven to 350 degrees F and prepare a muffin pan by lining it with cupcake liners or spraying it with nonstick cooking spray.
Step Two: Make the Muffin Batter
Mash the bananas in a bowl. I like to use my
Melt the coconut oil and add it to the mashed bananas. You can also use butter instead of coconut oil.
Mix in the agave, egg, vanilla, peanut butter, salt, and baking soda and continue to mix.
Slowly add in the flour and oats. Mix well to combine.
Stir in the cinnamon chips.
Step Three: Bake
Pour the batter into the muffin pan, filling each cup about 3/4 of the way.
Bake for 22-25 minutes. Check with a toothpick. Do not over bake.
Peanut Butter Banana Muffin Recipe Notes and FAQ
Do I have to use cinnamon chips?
No, I only used cinnamon chips because they are new to me and I love them. Feel free to use chocolate chips, nuts, or anything else you like in muffins.
Do not over bake.
The first batch I made I baked a little too long at 30 minutes. They were still good, but a little dry. The second batch was perfect at 25 minutes. Definitely do not over bake.
- 2 overripe bananas
- 1/3 cup coconut oil
- 1/2 cup agave
- 1 egg
- 1 tsp vanilla bean paste
- 1 tsp baking soda
- pinch of pink Himalayan sea salt
- 1 cup flour
- 3/4 cup peanut butter
- 1/2 cup quick oats
- 1/2 cup cinnamon chips
- Preheat oven to 350 degrees.
- Mash bananas in a bowl. I add mine to my mixer most of the time.
- Melt coconut oil and add to bananas. (You can use butter instead)
- Mix in the agave, egg, vanilla, peanut butter, flax, salt and baking soda.
- Slowly add in the flour and oats. Mix well.
- Stir in cinnamon chips.
- Pour batter into lined muffin tins. Fill about 3/4 of the way.
- Bake for 22-25 minutes. Check with a toothpick. Make sure not to over bake.
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Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 153mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 4g
Nutrition facts are an estimate only.
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