Peanut Butter Banana Muffins

UPDATED 2020

I had never tried putting peanut butter in muffins. I like banana on my peanut butter sandwich, so the combination intrigued me. And as I hoped, it makes a good muffin.

I used the basic muffin recipe from the The Yellow Farmhouse Cookbook as the foundation for the recipe.  If you want a sweeter muffin, add more sugar to the batter, or sprinkle sugar on top before baking.

---Barbara

Banana Peanut Butter Muffins

(adapted from The Yellow Farmhouse)

Makes 12 muffins

1 stick of butter, melted and cooled

2 large eggs, lightly beaten

1 t. vanilla extract

3 cups of flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/4 cup buttermilk

1/2 cup plus 1 T. sugar

2 - very ripe, mashed bananas

1/2 cup peanut butter

Heat oven to 375 degrees.  Grease a 12-cup muffin tin.  Whisk together melted butter, eggs, and vanilla in a large bowl.  Separately, whisk together the flour, baking powder, baking soda and salt. 

Combine the dry ingredients with the eggs and butter until about half mixed.

Mash the bananas and combine with peanut butter. I combined 2 mashed bananas with about 1/3 to 1/2 cup of peanut butter.

Then add the rest of the ingredients on top ---the buttermilk, the sugar, the mashed bananas mixed with the peanut butter. 

Quickly fold them together without over mixing.  This is the secret for getting good texture for your muffins.

Divide into 12 muffins.  I used a 1/3 measuring cup and had extra batter, so I evened it up among them all.  They are on the large side for muffins.

Bake for 25 - 28 minutes.  Mine took 27 minutes.  Test with a toothpick if you aren't sure.

They should be browned on the tops but moist on the inside.

Let them cool in the pan for 5 minutes then remove.

They are best served hot.  

B