Peanut Butter Banana Muffins
I still remember the first time I served these Peanut Butter Banana Muffins at a dinner party, and the room went quiet. It wasn’t the usual polite silence; it was the kind where people are too busy eating to speak. That moment taught me that a humble muffin, when treated with the right care, can steal the spotlight from any main course.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Difficulty: Easy
Why You’ll Love This Peanut Butter Banana Muffins
- Restaurant-Quality Presentation: With a glossy peanut butter glaze and a sprinkle of sea salt, these muffins look like they came straight from a patisserie window.
- Deep, Layered Flavour: The combination of ripe bananas and creamy peanut butter creates a rich, nutty sweetness that feels indulgent without being heavy.
- Perfectly Moist Crumb: Thanks to a clever technique using yoghurt, every bite is tender and soft, lasting for days without drying out.
- Impressive Yet Approachable: You don’t need a pastry chef’s training to achieve that golden, domed top that makes guests think you slaved for hours.
- Versatile for Any Occasion: Whether it’s a brunch centrepiece or an afternoon tea treat, these muffins adapt beautifully to any setting.
Ingredients You’ll Need
- 250 g plain flour
- 150 g caster sugar
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 3 very ripe bananas (about 300 g peeled weight)
- 120 ml smooth peanut butter (no added sugar or salt)
- 2 large eggs
- 80 ml sunflower oil
- 80 ml full-fat natural yoghurt
- 1 teaspoon vanilla extract
- For the glaze: 60 g icing sugar, 2 tablespoons smooth peanut butter, 2-3 tablespoons milk
- Flaky sea salt for finishing
Tip: The riper your bananas, the sweeter and more aromatic your muffins will be. Look for skins that are heavily spotted with brown — that’s when the natural sugars are at their peak.
How to Make Peanut Butter Banana Muffins
- Preheat and prepare. Set your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases. The paper should be slightly taller than the tin — this helps the muffins rise into a beautiful dome shape.
- Mash the bananas. In a large bowl, mash the bananas with a fork until they resemble a chunky purée. You want some small lumps remaining — they’ll melt into the batter and create pockets of intense banana flavour. The smell at this stage should be sweet and fragrant.
- Combine the wet ingredients. Add the peanut butter, eggs, oil, yoghurt, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and glossy, with a pale caramel colour. It should look like a thick, creamy sauce.
- Mix the dry ingredients. In a separate bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, and salt. Sifting ensures no lumps and aerates the flour for a lighter texture. The mixture should feel fine and powdery between your fingers.
- Fold the batter together. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently, just until no streaks of flour remain. The batter will be thick and slightly lumpy — that’s exactly what you want. Overmixing will make the muffins tough, so stop as soon as it comes together. The batter should look rustic and slightly sticky.
- Fill the cases. Divide the batter evenly among the 12 cases, filling each about three-quarters full. For a restaurant-style finish, use a spring-loaded ice cream scoop — it gives perfectly even portions. The surface of the batter should be slightly domed.
- Bake to golden perfection. Place the tin in the centre of the oven and bake for 18-22 minutes. At the 18-minute mark, check them: the tops should be golden brown and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with a few moist crumbs. The kitchen should smell like toasted peanuts and caramelised banana.
- Cool completely. Transfer the muffins to a wire cooling rack. Let them cool for at least 30 minutes before glazing. If you glaze them while warm, the icing will melt into a sticky mess rather than forming that elegant, glossy drip.
- Make the glaze and finish. In a small bowl, whisk together the icing sugar, peanut butter, and milk until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Spoon a small amount onto each muffin and let it cascade down the sides. Immediately sprinkle with a pinch of flaky sea salt. The contrast of the sweet, salty, and nutty aromas is irresistible.
Tips From My Kitchen
- Use room temperature ingredients. Cold eggs or yoghurt can seize the batter, leading to dense muffins. Take everything out of the fridge 30 minutes before you start. This allows the fats to emulsify properly, creating a tender crumb that feels airy on the tongue.
- Don’t skip the yoghurt. The acidity in the yoghurt reacts with the bicarbonate of soda to create extra lift, while the fat keeps the muffins moist for days. I learned this trick from a pastry chef friend who uses it in her scones — it’s a game-changer for texture.
- Weigh your bananas after peeling. Banana sizes vary wildly, and using too much can make the batter soggy. I always peel and mash first, then weigh. If I’m short, I add a tablespoon of milk; if I have too much, I save the extra for a smoothie. This precision ensures the muffins rise evenly every time.
- Let the batter rest for 5 minutes. After folding, let the batter sit on the counter for 5 minutes. This allows the starches to hydrate and the leavening agents to activate. The result is a more uniform crumb and a taller dome — essential for that impressive visual.
- Glaze just before serving. If you’re making these for guests, glaze them no more than an hour before serving. The glaze stays glossy and the salt remains crisp. I make this at least once a week — it’s become a family favourite — and we always glaze right before we sit down.
- Use a piping bag for the glaze. For a truly professional finish, transfer the glaze to a small piping bag and snip off the tip. This gives you control over the drizzle pattern and prevents messy drips. It’s a small touch that makes a huge difference on the plate.
Equipment You’ll Need
- Stand mixer or hand mixer
- Baking tray
- Parchment paper
- Wire cooling rack
- 12-hole muffin tin
- Muffin paper cases
- Large mixing bowls
- Fine-mesh sieve for sifting
- Spring-loaded ice cream scoop (optional but recommended)
- Small piping bag for the glaze
What to Serve With Peanut Butter Banana Muffins
- A pot of strong filter coffee or a creamy latte to balance the sweetness
- A light fruit salad with berries and mint for a fresh contrast
- A chilled glass of Rose Lemonade Mocktail for a sophisticated brunch pairing
- A dollop of Greek yoghurt or clotted cream alongside each muffin
- Sliced fresh banana and a drizzle of honey on the side for extra indulgence
Still hungry for ideas? You might also love Creamy Peanut Butter Overnight Oats Recipe To Try, Moist Banana Bread Muffins Breakfast from our sister kitchens.
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
Absolutely, though the texture will be slightly different. Crunchy peanut butter adds little bits of roasted peanut throughout the batter, which can be lovely for a more rustic feel. Just be aware that the glaze, which relies on a silky consistency, is best made with smooth peanut butter to avoid clogging the piping bag.
How do I store these muffins and how long do they last?
Store them in an airtight container at room temperature for up to 3 days. If you’ve glazed them, place a piece of baking paper between layers to prevent sticking. They also freeze beautifully for up to 2 months — just wrap each muffin individually in cling film and thaw at room temperature before serving.
Can I make these muffins dairy-free or vegan?
Yes, with a few simple swaps. Replace the yoghurt with a plant-based alternative like coconut yoghurt, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of the eggs. The texture will be slightly denser but still delicious. Use a dairy-free milk in the glaze as well.
Why did my muffins sink in the middle after baking?
This usually happens when the oven temperature is too low or the muffins are underbaked. Ensure your oven is properly preheated and avoid opening the door during the first 15 minutes of baking. Also, check that your baking powder and bicarbonate of soda are fresh — expired leavening agents lose their strength.
Can I add chocolate chips or nuts to the batter?
Definitely. Fold in 100 g of dark chocolate chips or 80 g of chopped roasted peanuts just before filling the cases. This adds another layer of texture and flavour. For a truly decadent twist, try swirling in a tablespoon of Nutella before baking — the result is reminiscent of our Nutella Swirl Brownies but in muffin form.
Peanut Butter Banana Muffins
Moist and flavorful muffins made with ripe bananas and creamy peanut butter, topped with a peanut butter glaze and a sprinkle of flaky sea salt.
Ingredients
Method
- Preheat and prepare. Set your oven to 190°C (170°C fan). Line a 12-hole muffin tin with paper cases. The paper should be slightly taller than the tin — this helps the muffins rise into a beautiful dome shape.
- Mash the bananas. In a large bowl, mash the bananas with a fork until they resemble a chunky purée. You want some small lumps remaining — they'll melt into the batter and create pockets of intense banana flavour. The smell at this stage should be sweet and fragrant.
- Combine the wet ingredients. Add the peanut butter, eggs, oil, yoghurt, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and glossy, with a pale caramel colour. It should look like a thick, creamy sauce.
- Mix the dry ingredients. In a separate bowl, sift together the flour, sugar, baking powder, bicarbonate of soda, and salt. Sifting ensures no lumps and aerates the flour for a lighter texture. The mixture should feel fine and powdery between your fingers.
- Fold the batter together. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently, just until no streaks of flour remain. The batter will be thick and slightly lumpy — that's exactly what you want. Overmixing will make the muffins tough, so stop as soon as it comes together. The batter should look rustic and slightly sticky.
- Fill the cases. Divide the batter evenly among the 12 cases, filling each about three-quarters full. For a restaurant-style finish, use a spring-loaded ice cream scoop — it gives perfectly even portions. The surface of the batter should be slightly domed.
- Bake to golden perfection. Place the tin in the centre of the oven and bake for 18-22 minutes. At the 18-minute mark, check them: the tops should be golden brown and spring back when lightly pressed. A skewer inserted into the centre should come out clean or with a few moist crumbs. The kitchen should smell like toasted peanuts and caramelised banana.
- Cool completely. Transfer the muffins to a wire cooling rack. Let them cool for at least 30 minutes before glazing. If you glaze them while warm, the icing will melt into a sticky mess rather than forming that elegant, glossy drip.
- Make the glaze and finish. In a small bowl, whisk together the icing sugar, peanut butter, and milk until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Spoon a small amount onto each muffin and let it cascade down the sides. Immediately sprinkle with a pinch of flaky sea salt. The contrast of the sweet, salty, and nutty aromas is irresistible.
Notes
Use very ripe bananas for the best flavor. Do not overmix the batter to keep muffins tender. Let muffins cool completely before glazing.
These Peanut Butter Banana Muffins have become my secret weapon for entertaining — they look like they belong on a café counter, yet come together in under an hour. I used to struggle with this dish until I discovered the yoghurt technique, and now I can’t imagine making them any other way. The combination of a glossy peanut butter glaze, a sprinkle of sea salt, and that tender, banana-scented crumb is simply unforgettable. I’d love to hear how they turn out for you — drop a comment below and let me know your favourite way to serve them.
