Print

Easy Peanut Butter Banana Muffins Recipe for Make-Ahead Lunchboxes

peanut butter banana muffins - featured image
Print Recipe

These Easy Peanut Butter Banana Muffins are a quick, flavorful, and moist snack perfect for make-ahead lunchboxes. They balance peanut butter richness with natural banana sweetness and hold up well for days.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1/2 cup (120g) peanut butter, creamy or chunky
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup (70g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk, any kind
  • Optional: 1/4 cup (30g) chopped nuts (walnuts or pecans)
  • Optional: 1/4 cup (45g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large mixing bowl, mash 3 ripe bananas with a fork until mostly smooth but with a few small lumps.
  3. Stir in 1/2 cup (120g) peanut butter to the mashed bananas until evenly combined.
  4. Beat in 2 large eggs, 1/3 cup (70g) brown sugar, 1 teaspoon vanilla extract, and 1/4 cup (60ml) milk until smooth and homogenous.
  5. In a separate bowl, sift or whisk together 1 3/4 cups (220g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet banana-peanut butter mixture using a spatula until just combined; do not overmix.
  7. Fold in optional chopped nuts or chocolate chips if using.
  8. Spoon batter evenly into the prepared muffin cups, filling each about 3/4 full.
  9. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; muffins are done when toothpick comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for best sweetness and moisture. Do not overmix batter to avoid tough muffins. If muffins brown too quickly, tent with foil halfway through baking. Cool muffins completely before packing to prevent sogginess. Muffins taste better the next day as flavors meld. For vegan version, use flax eggs and plant-based milk.

Nutrition

Keywords: peanut butter banana muffins, easy muffins, make-ahead lunchbox snacks, healthy muffins, quick muffins, peanut butter snacks, banana recipes

Find it online: https://flurpchef.com/easy-peanut-butter-banana-muffins-recipe-for-make-ahead-lunchboxes/