Peanut Butter Banana Muffins | Barefeet in the Kitchen

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Tender and moist Peanut Butter Muffins are possible with just a scoop of sour cream and a couple of bananas.

These muffins are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack, or even for dessert.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

After numerous attempts to find a perfectly moist peanut butter muffin in the past, I finally found the secret ingredient in my friend Jenny’s Healthier Banana Peanut Butter Muffins.

These muffins are adapted from her recipe and thanks to the addition of a banana, they turn out wonderfully every single time we make them.

We’ve been enjoying these Peanut Butter Banana Muffins on a regular basis ever since my youngest son was born. (That’s over 10 years ago now! Wow.)

The bananas don’t add an overwhelming banana flavor, but the moisture they provide for these muffins is priceless.

The sour cream and the banana help create a very moist muffin that freezes quite well and as an added bonus they reheat beautifully at a later date.

Peanut Butter Chocolate Chip Muffins - get the recipe at barefeetinthekitchen.com

Peanut Butter Chocolate Chip Muffins

These are the first Peanut Butter Muffins I have found that freeze well, without drying out. That is a huge success in my book!

While I love them best with chocolate chips, they’re also terrific without the chocolate!

We love having muffins tucked into the freezer for mornings when there isn’t a lot of time for breakfast. They reheat beautifully in about 30 seconds.

Peanut Butter Banana Muffins - with chocolate chips!

Along with these muffins, the Hawaiian Muffins are kid favorites every time I make them.

Don’t forget to try pumpkin muffins, blueberry bran muffins, and zucchini muffins too!

Peanut Butter Chocolate Chip Banana Muffins

Kitchen Tip: I use this muffin tin, these liners (best deal ever!), and this scoop to make this recipe.

Peanut Butter Banana Muffins Recipe

  1. Preheat oven to 350°F. Mix together; bananas, eggs, sour cream, butter, sugar and peanut butter in a large mixing bowl.
  2. Add the flour, salt, baking powder, and baking soda. Stir until just combined; then add chocolate chips.
  3. Scoop into greased or lined muffin tins. Bake for 20-25 minutes or until a toothpick comes out clean from center. 

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Servings: 15 muffins

  • Preheat oven to 350°F. Mix together; bananas, eggs, sour cream, butter, sugar, and peanut butter in a large mixing bowl.

  • Add the flour, salt, baking powder, and baking soda. Stir until just combined; then add chocolate chips.

  • Scoop into muffin tins. Bake for 20-25 minutes or until a toothpick comes out clean from center. Enjoy!

These muffins are also great with half whole wheat flour (I used freshly ground hard white wheat) and half all-purpose flour.

Calories: 311kcal · Carbohydrates: 39g · Protein: 5g · Fat: 15g · Saturated Fat: 8g · Cholesterol: 45mg · Sodium: 253mg · Potassium: 148mg · Fiber: 2g · Sugar: 23g · Vitamin A: 318IU · Vitamin C: 2mg · Calcium: 51mg · Iron: 1mg

{originally published 5/25/11 – recipes notes and photos updated 1/11/21}

Peanut Butter Chocolate Chip Muffins are a kid favorite! get the recipe at barefeetinthekitchen.com



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