Peanut Butter Banana Muffins
Prep time
Cook time
Total time
Simple peanut butter banana muffins for breakfast on the go or an after-school snack.
Serves: 20 muffins
  • 2 ½ cups all-purpose or pastry flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 2-3 ripe bananas
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 cup milk
  • ¾ cup peanut butter
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • raw sugar, for sprinkling (optional)
  1. Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, salt and cinnamon in a medium sized bowl and set it aside. In another medium sized bowl, beat your bananas, then add in your sugars and egg. Mix in your milk, scraping down the sides of the bowl as needed, then your peanut butter, then your oil, then your vanilla, scraping down the bowl after each is incorporated.
  2. Grease and/or line 20 muffin cups (this recipe did not quite make 24 muffins for me) and scoop batter into each one, filling just below the top of each muffin cup. Sprinkle with a generous amount of raw sugar, if you like, then bake for 20-25 minutes, until golden and set.
  3. Allow the muffins to cool for 10 minutes or so before removing from the tins. These will keep well at room temperature, covered, for up to 3 days.
Recipe by The Crepes of Wrath at