Peanut Butter Banana Muffins (with mini peanut butter cups)

peanut banana muffins

Peanut butter and banana is a classic combination, so I thought I’d try it in the form of a muffin. This creation is inspired by Grandma Harper’s much loved Banana Chocolate Chip Muffin recipe, a well-worn recipe card in our house. I had a bag of PC mini peanut butter cups, so I used those instead of chocolate chips, added peanut butter into the batter and topped the muffins with chopped peanuts. What can I say? I love peanuts and peanut butter. The result is a perfectly delicious muffin, fluffy and tender– I only wish I’d thought of it sooner.

Peanut Butter Banana Muffins

makes 12 regular sized muffins

1 1/2 cups mashed ripe banana (about 3)

4 Tbsp vegetable oil or melted butter

4 Tbsp peanut butter (use whatever you have on hand, I used a pure peanut butter, no additives)

1 egg

1 tsp vanilla

1/2 cup granulated sugar

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup PC mini peanut butter cups (or any other kind of chocolate chip if unavailable)

1/4 cup chopped peanuts (optional)

Preheat oven to 350 F. Line muffin tin with baking cups or grease well. Place muffin tin on baking sheet.

Beat together first six ingredients. (banana, oil, peanut butter, egg, vanilla and sugar). In separate bowl, mix together flour, baking soda, baking powder and salt. Add to banana mixture, stirring and folding gently until just combined. Fold in mini peanut butter cups. Divide batter equally among muffin cups, then sprinkle with chopped peanuts, if using. Bake for 20-25 minutes, until tester comes out clean. Let cool. Enjoy!

mix first 6 ingredients together

In separate bowl, mix together flour, baking soda, baking powder and salt. Add to banana mixture, stirring and folding gently until just combined. Fold in mini peanut butter cups.