There’s something undeniably comforting about the smell of peanut butter and banana muffins baking in the oven.
I still remember the first time I blended everything into one smooth, creamy batter—it was almost too easy!
These peanut butter banana muffins come together in minutes, and every bite is soft, sweet, and filled with melty chocolate chips.
Whether it’s a busy weekday or a lazy Sunday, these are the kind of muffins that make the whole kitchen smell like home.
Why You’ll Love This Recipe
Blender-easy – Toss everything in and blend. No mess, no stress!
Naturally sweet – Bananas, honey, and maple syrup bring flavor and balance.
Protein-packed – Thanks to creamy peanut butter and eggs.
Kid-approved – The chocolate chips seal the deal every time.
Gluten-free & flourless – Wholesome and allergy-friendly!
What You’ll Need (Ingredient Highlights)
Ripe bananas – For natural sweetness and moisture
Creamy peanut butter – Gives these muffins richness and structure
Eggs – Help bind and lift the batter
Maple syrup + honey – A duo of unrefined sweetness
Vanilla extract – Adds warmth and depth
Baking soda – Ensures a fluffy texture without flour
Mini chocolate chips – Melty bits of joy in every bite
Pro Tips Before You Start
Use spotty bananas—they’re sweeter and mash better.
Blend just until smooth to avoid overmixing.
Don’t skip the mini chips—regular size can sink.
Slightly underbake for ultra-moist muffins.
Let them cool in the pan to finish setting.
How to Make Peanut Butter Banana Muffins
Step 1: Prep the oven and muffin pan
Preheat your oven to 375°F (190°C).
Grease a 12-cup muffin pan with nonstick spray and set it aside.
Step 2: Blend the wet ingredients
In a blender, add the bananas, eggs, peanut butter, maple syrup, honey, vanilla extract, and baking soda.
Blend on high until the mixture is smooth and creamy, about 2 minutes.
Step 3: Add chocolate chips
Pour the blended batter into a bowl and gently fold in the mini chocolate chips using a spatula.
Step 4: Fill the muffin cups
Divide the batter evenly among the muffin cups, filling each one about ¾ full.
Step 5: Bake to perfection
Bake for 12–15 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
Slightly underbake if you prefer a moist center.
Step 6: Cool before serving
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
What to Serve It With
These muffins are perfect with a cold glass of milk, a hot latte, or even a smoothie for breakfast.
I also love having them as a pre-workout snack with a drizzle of extra peanut butter on top!
Variations / Substitutions
Use almond butter instead of peanut butter
Add chopped walnuts or pecans for crunch
Mix in a dash of cinnamon for warmth
Swap maple syrup for agave or extra honey
Use dairy-free chocolate chips to keep it lactose-free
Storage & Leftovers
Let muffins cool completely, then store in an airtight container:
Room Temp: Up to 3 days
Fridge: Up to 5–6 days
Freezer: Freeze for up to 2 months; thaw overnight or microwave for 30 seconds to reheat
FAQs
Can I make these without a blender?
Yes! Just mash the bananas well and mix everything by hand.
Are these muffins gluten-free?
They are! No flour needed—just peanut butter and eggs do the job.
Can I use crunchy peanut butter?
You can, but the texture will be a bit thicker and less smooth.
How do I know when they’re done baking?
Insert a toothpick—it should come out mostly clean with a few crumbs.
Can I use regular chocolate chips?
You can, but mini chips distribute more evenly in each bite.
Can I reduce the sweetness?
Yes, feel free to reduce the honey or maple syrup to your taste.
How many muffins does this make?
This recipe yields 12 regular-sized muffins.
Final Thoughts
These peanut butter banana muffins are the ultimate grab-and-go treat.
They’re simple, nutritious, and indulgent enough to feel like dessert.
Whether you’re baking for breakfast, snacks, or lunchbox fillers, this recipe always hits the spot!
Peanut Butter Banana Muffins
Ingredients
Method
- Preheat oven to 375°F. Grease a 12-cup muffin tin with cooking spray.
- Add bananas, eggs, peanut butter, maple syrup, honey, vanilla, and baking soda to a blender.
- Blend until smooth and creamy, about 2 minutes.
- Pour into a bowl and fold in the chocolate chips.
- Divide batter among the muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes, or until the tops are set and a toothpick comes out mostly clean.
- See full steps with tips & photos → https://theboatshedcafe.com/peanut-butter-banana-muffins/
