peanut butter muffins

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!

Peanut Butter Banana Muffins

bananas

apple sauce

all purpose flour

tsp baking soda

tsp salt

butter

brown sugar

tsp vanilla extract

peanut butter (divided into 8 tablespoons and 2 tablespoons)

Preheat oven to 325°. Line a muffin tin with 12 liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer.

Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well.

Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Tender, flavorful, and packed with protein, these Peanut Butter Muffins can have any add-in your family likes and they store well for days (or longer in the freezer). They&#039;re great to prep ahead and enjoy all week.

Favorite Peanut Butter Muffins

whole wheat flour

sugar ((or maple syrup))

baking powder

baking soda

peanut butter ((I use natural-style peanut butter))

milk

applesauce

eggs ((lightly beaten))

vanilla extract

chocolate chips

strawberries

blueberries ((add 1 teaspoon cinnamon if desired))

banana ((add 1 teaspoon cinnamon if desired))

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

In a medium bowl, stir together the flour, sugar, baking powder, and baking soda.

In another bowl, stir together the peanut butter, milk, applesauce, eggs, and vanilla.

Gently stir the flour mixture into the peanut butter mixture to make a uniform batter.

Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.

Divide batter among the prepared muffin tin, using a little over ¼ cup batter in each cup.

Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.

These muffins slapped. So yum! My husband and toddler approved. I added a couple extra spoonfuls of sugar, chocolate chips, strawberry pieces and blueberries in each muffin. Def will be making again.

I make these exclusively for myself…never offered them to my toddler lol. I’ve made these at least 5 times and keep them in the freezer. They are the perfect snack for me around 2 PM. I do mine with chocolate chips. Mine always take about 5 minutes extra, it may have to do with my peanut butter. I use Good and Gather “natural creamy.” Thank you for such a great recipe.

Hi! I subbed gfJules flour to make these gluten free, and used Just Egg instead of real eggs for an egg-allergic child. They turned out great! A lot of batter with these changes, so they baked a little longer, but very moist and delicious.

I did use a natural peanut butter that contains a touch of salt, but I wanted them to be saltier. How much salt would you recommend adding if using low- or no-salt PB? Hoping to push it toward PB cookie saltiness but don’t want to overdo it. 

Thank you!!

Based on your comments for mini muffins, specifically the cook time, if we reduce the time by 10-12 minutes, we are then only baking for about 4-6 minutes which seems way too short. I generally only do mini muffins for my toddler so curious what time I should do for these.

This is delicious! My picky kids didn’t care for it much but husband and I loved it and devoured most of it, within a couple of days :)

These are amazing! I didn't have applesauce so I used mashed banana (1/4 cup) and was short on chocolate chips, so I used a 1/2 cup of mini chips instead of 1 whole cup. There were perfect! We took them outside and shared with all the neighbors. I'm sad they are all gone, but glad we could share haha! Will make them again!

I love this recipe. It is like a peanut butter cookie in muffin form. So yummy and moist! They do not last long at my house.

So delish! My toddler also struggles with bready textures and she loves these. Your recipes are wonderful, I’m so thankful for you and the work you do!

My 2.5 yo and I made these last night. It was perfect! Recipe is easy to follow (we made as is in the mini muffin pan) and plenty for the little guy to do. We had a great time making these together. He chose chocolate chips to mix-in and they were obviously delicious! We served a few with dinner and will use the rest for breakfast/lunches during the week.

You don&#039;t have to be a kid to love these Peanut Butter and Jam Muffins.  No matter what your age, this satisfies that craving.  It is important to use jam or preserves in these muffins as  jelly has a tendency in the heat of the oven to run out.  The thicker jams and preserves stay put.

Peanut Butter and Jam Muffins

all-purpose flour (280 grams)

salt

brown sugar (150 grams)

vanilla

peanut butter (114 grams)

buttermilk*

strawberry jam

Preheat the oven to 350°F   Spray Texas muffin or regular muffin cups with a non-stick baking release well.  Set aside.

Whisk the flour, baking powder, baking soda and salt together.  Set aside.

In the bowl of an electric mixter, beat the oil, brown sugar, egg and vanilla to combine.  Add the peanut butter, mix well..

Add the flour in three parts, starting and ending with flour.  Add the buttermilk alternately in two parts.  

Spoon 1/3 cup of the muffin batter into each jumbo muffin cup.  Dollop 1 tablespoon jam in the center of each.  Top with another 1/3 cup of  batter.  With the back of a spoon make sure to seal the jam to the side of the cups by pressing the batter to the edge of the cups.  This is a rather sticky batter so wetting the spoon and shaking off the excess water helps to spread it. 

Bake for 25 minutes.  They will rise over the top and be a beautiful medium golden brown.

If using regular size muffin cups, use a scant 3 tablespoon batter for the top and bottom.  Use 1 1/2 teaspoon jam in the center of the bottom of the muffin batter.

Bake for about 15 to 20 minutes.

6 large muffins or 12 regular size muffins.  These freeze very well.  To thaw them, place them in a 350 degree oven for 15 minutes for jumbo, 10 for regular..  

Top 3 peanut butter muffins recipes from across the web

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Peanut Butter Banana Muffins

Favorite Peanut Butter Muffins

Peanut Butter and Jam Muffins

Top 3 peanut butter muffins recipes from across the web

The most viewed peanut butter muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Banana Muffins

Favorite Peanut Butter Muffins

Peanut Butter and Jam Muffins

The most viewed peanut butter muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine