Peanut Butter-Banana Muffins

35 12 servings, 1 muffin (69 g) each
Recipe By
(15) 10 Reviews
Prep Time
Total Time

12 servings, 1 muffin (69 g) each

These delicious muffins are a great way to use up over-ripe bananas. Wonderful for breakfast or coffee break.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add banana mixture to dry ingredients; stir just until moistened.
  • Spoon into 12 muffin cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. before removing from pan to serve.

Make Ahead

Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.


  • 12 servings, 1 muffin (69 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (69 g) each
Calories 200
% Daily Value
Total fat 9g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 240mg
Carbohydrate 26g
Dietary fibre 2g
Sugars 11g
Protein 5g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cooking204 |

    Can't find temperature to cook at

  • cdfriesen |

    These were a bit on the sweet side - OK with a cup of coffee.

  • DenineH |

    The peanut butter smell is delicious both while cooking and afterward but you can hardly taste it at all. The muffins are still very good but a little more of the peanut butter flavor would make them great!