Peanut Butter Banana Muffins

I love me a muffin for breakfast!  In fact, it’s one of our family’s favorite things to eat in the morning.  My kids love them with milk, and I love them with coffee.  Want to know what the perfect breakfast would be?  My Peanut Butter Banana Muffins with my Maple Sausage Balls 🙂 .


Peanut Butter Banana Muffins

  • Author: Mix and Match Mama
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: dozen muffins 1x


The perfect bite for breakfast!  You can even top them with a dollop of jam for something extra delicious.



  • 1 cup of sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 very ripe bananas, lightly mashed
  • 1 cup of creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups of all purpose flour
  • ½ teaspoon baking soda
  • a pinch of salt
  • strawberry jam to garnish, optional


  1. Preheat oven to 350 degrees.
  2. Place cupcake liners in a muffin tin (use two tins if making more than one dozen).  Set aside.
  3. In a mixing bowl, beat sugar, vegetable oil and egg with an electric mixer.  Beat in mashed banana and then your peanut butter and vanilla.  Set bowl aside.
  4.  In a second mixing bowl, whisk together with a fork your flour, baking soda and salt.
  5.  Pour banana mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).  Next, divide batter between the muffin tin and bake 18 to 20 minutes or until a toothpick inserted in the middle comes out clean.
  6.  Allow muffins to cool 10 minutes before removing from the pan to finish cooling.
  7. You can enjoy them as is or add a dollop of jam to the tops


I always use homemade freezer jam. It’s very easy to make, lasts up to a year in the freezer and always delicious!

You can enjoy them as is…

…with a dollop of…


Enjoy, friends! xo

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  • Charmaine Ng | Architecture & Lifestyle Blog August 29, 2019 at 4:44 am

    This recipe is calling me, definitely going to be making these muffins with my leftover bananas this week! ❤️✨

    Charmaine Ng | Architecture & Lifestyle Blog

  • Erika Slaughter August 29, 2019 at 4:59 am

    Okay…we’re making these on Saturday! Sound delish!

  • Narci August 29, 2019 at 6:20 am


    • Michelle August 29, 2019 at 7:19 pm

      Going to make these but will add mini chocolate chips too the batter instead of topping with jam.

  • Dana August 29, 2019 at 8:47 am

    Can these be frozen?

    • Mix and Match Mama August 29, 2019 at 8:53 am

      I haven’t tried freezing these, so I don’t want to tell you one way or the other.

  • Carole August 29, 2019 at 11:50 am

    That recipe Scale is EVERYTHING!!!

  • Beth Dunham Swindig August 29, 2019 at 11:21 pm

    The new format for your recipes is great. I will be saving this for some time soon although I am currently craving a pumpkin muffin since fall is almost here!!

  • Sage L. August 30, 2019 at 4:42 am

    Made these last night, we all LOVED them! Thank you!

  • Lisa September 6, 2019 at 9:14 pm

    I made these and they are so great! Love that the banana and peanut butter mean some protein for my kids 🙂 also used flax seed in place of egg because my daughter is allergic. They still came out delicious! Thank you!