Easy, delicious Peanut Butter Banana Muffins. Add chocolate chunks for a real treat, or just a smear of your favorite jam for a PB&J snack!
Adelaide has been baking again. She’s still a big fan of the Chocolate Peanut Butter Banana Bread, but recently, she’s taken a fancy to muffins.
There have been a lot of muffins around here, but the favorite recipe that she keeps coming back to are these Peanut Butter Banana Muffins. I’m sensing a bit of theme here. I guess she snows what she likes!
It helps that we always seem to have a few bananas turning black in the pantry.
But even with a lot of peanut butter banana recipes coming out of the kitchen, no one around here is complaining. It’s actually become such a routine for her to come home and head to the kitchen now that her siblings just expect that Ada will be in charge of their afternoon snack.
For her birthday a few weeks ago, Ada received a pair of sunglasses. She’s been wearing them pretty much non-stop (indoors, at night!) and they have the funny side effect of making her act, well, a little bit royal.
The other day, I overheard this exchange between Ada and Eila:
- Ada, lounging with her feet up and her sunglasses on in the living room
- Eila: Ada, take off your sunglasses. It’s not like you’re famous.
- Ada: Actually, I am famous.
- Eila: For what?!
- Ada: My baking. I’m famous for banana bread.
- Eila: You still don’t need sunglasses in the house.
- No response from Ada, but she did reapply her lip gloss.
And so, I now bring you Ada’s famous Peanut Butter Banana Muffins!
Easy Peanut Butter Banana Muffins
If you don’t count the clean up time (ahem), nine year old Adelaide can make a batch of these Easy Peanut Butter Banana Muffins in about 30 minutes, from start to finish!
For the muffins pictured here, Adelaide used 1 cup of whole wheat flour and 1 cup of unbleached all purpose flour.
For the oil, she used 1 tablespoon of room temperature coconut oil, but you could easily use canola, butter, or even olive oil too.
If you ask Ada, the chocolate chunks are crucial. But, if chocolate’s not your thing, I won’t tell Ada!
You could easily add some nuts, or not. And you can certainly put a great big smear of jelly on one of these Peanut Butter Banana Muffins and gobble it right up!
Ada in the Kitchen
As always, I love to hear your feedback. However, if you make these Peanut Butter Banana Muffins and love them, it would send Ada over the moon to hear from you!
Leave her a comment below or tag us on social media (@somethewiser and #somethewiserfood) so she can see just how famous she is.
- 2 cups flour (we used a mix of whole wheat and all purpose)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/2 cup all natural peanut butter (no sugar added)
- 1 egg
- 1 tablespoon oil (coconut, canola, or butter)
- 2 very ripe bananas, mashed
- optional: 1/2 to 1 cup chocolate chips or chunks
- Preheat oven to 400 degrees Fahrenheit. Grease a standard muffin tin, or use paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, combine the remaining ingredients (excluding the chocolate chips if using) and whisk until smooth.
- Make a well in the center of the flour and pour in the banana peanut butter mixture. Stir just until combined, being careful not to over mix. If using, fold in the chocolate chips.
- Scoop about 1/3 cup of batter into each muffin tin cup. Bake for 15 minutes or until muffins are golden and spring back when lightly pressed.
- Remove from pan and cool on wire rack.
Serving Size:1 muffin
Amount Per Serving: Calories: 296 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 17mg Sodium: 271mg Carbohydrates: 45g Fiber: 4g Sugar: 13g Protein: 9g