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    You are in: Home / Recipes / Peanut Butter Banana Muffins Recipe
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    Peanut Butter Banana Muffins

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on June 13, 2008

      Wonderful recipe! These muffins are very moist - I probably used about 3/4 cup of banana because that is what I needed to use up. The flavour is great, not too sweet. My husband had one while still warm & complained that it had no flavour. But, once cooled they are really, really good & filling!!

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    • on February 10, 2008

      Awesome muffins, first time Ive made peanut butter muffins and I didnt know what to expect. They were very moist. I ran out of vegetable oil and subbed melted butter worked out fine. Next time I make these I want to try grinding the oats a little. I love the crumb topping, these muffins stay very moist for a few days. Mine baked up in 15 minutes. Thanks for a new taste experience.

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    • on February 08, 2008

      This is one of the best muffins that I've EVER made! I left off the topping for calorie conservation; but didn't miss it! SOOO very good--tasty--and just the right amount of banana to peanut butter flavor. YUMMO! Made for Muffin Love in Cooking Photos.

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    • on July 14, 2003

      My kids loved these muffins. I added 1 cup of chocolate chips to the batter and I think that really put the over the top. Will be making these often.

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    • on April 02, 2013

      I found these ok. Not very sweet, so I'm glad I added a few choco chips. Maybe I'll like them better once they cool, like Debbb said? Anyway, thanks for sharing!

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    • on August 20, 2012

      Excellent recipe! I double it and used half milk and half greek yogurt. I also left off the topping and added chocolate chips. Super tasty and I loved how well they rose!!

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    • on March 02, 2010

      Very yummy! It was the first time I was trying to make a quick bread with peanut butter and I must say, I'm impressed. However, I never found 1 tbsp of baking powder to work well, so I stuck to my usual - 1 tsp of baking powder, 1/2 tsp of baking soda. And because of the baking soda (it needs acidity), I replaced the milk with buttermilk. I made it into a loaf and baked about 40 mins.. I omitted the topping but it was still really yummy! Thank you so much!

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    • on June 28, 2009

      I really enjoyed these muffins, but don't care for the topping. It tastes too much like raw oats to me. I'll definitely make these again, but with either no topping or a plain streusel topping.

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    • on April 26, 2009

      Ahhh, interesting little muffin you have here! All the flavors are subtle and quite nice. I did not use the topping but did add maybe 1/2 cup mini chocolate chips. I also used 1/2 whole wheat flour. All who tasted them loved them.

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    • on March 31, 2008

    • on March 19, 2005

      Wow! A very delicious and rich muffin. Did not need the extra addition of chocolate chips which I added on a whim. Not overly peanut buttery, but the peanut butter certainly added richness. An excellent muffin!

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    • on April 24, 2004

      A good muffin. Not too sweet. The topping is a very nice addition. Easy to mix up, but a little on the heavy side.

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    • on April 07, 2004

      Very good but a little on the heavy side. I added 1/2 tsp baking soda and substituted butter milk for the milk and it turned out beautiful.

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    Nutritional Facts for Peanut Butter Banana Muffins

    Serving Size: 1 (928 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 237.4
     
    Calories from Fat 102
    43%
    Total Fat 11.4 g
    17%
    Saturated Fat 2.5 g
    12%
    Cholesterol 18.3 mg
    6%
    Sodium 181.2 mg
    7%
    Total Carbohydrate 28.6 g
    9%
    Dietary Fiber 2.0 g
    8%
    Sugars 10.0 g
    40%
    Protein 6.5 g
    13%
    Detailed Nutrition Values About Nutrition Info

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