Banana and Peanut Butter Muffins:
Banana and Peanut Butter Muffins are evidence that peanut butter and banana bread pair incredibly well! They have additional peanut butter inside, and they are really delicious.
These delightfully moist homemade peanut butter muffins make Sunday mornings just a little bit better. When I have ripe bananas, my breakfast table at home is usually adorned with these simple muffins. You’ll see why everyone here adores them after trying them! These recipes for chocolate-chocolate chip banana muffins, creamy cheese-filled gluten-free almond flour banana muffins, and maple pecan banana muffins are healthier options. Try making a loaf with my traditional banana bread recipe!
Ingredients:
Everything you need to create these banana muffins with peanut butter is listed below.
Extra ripe bananas: Overripe bananas, mashed to add moisture and sweetness naturally
Unsweetened apple sauce: Unsweetened apple sauce can take the place of most of the butter because it naturally sweetens and adds moisture.
All-purpose flour: All-purpose unbleached flour serves as the batter’s foundation.
Baking soda: Baking soda aids in batter rising.
Salt: improves the flavor profile.
Butter, softened: Softened butter gives a thick, creamy texture.
Light brown sugar: Not packed, light brown sugar adds richness and a trace of molasses taste.
Egg whites: they provide the mixture structure and aid in binding.
Vanilla extract: Warm, sweet flavor is added by using vanilla extract.
Creamy peanut butter: Use half of it for swirling or topping, and add the other half into the batter for a rich, nutty taste and creamy texture.
How to Make Banana and Peanut Butter Muffins:
Here are the step-by-step photos to make these peanut butter banana muffins.
Adjust the oven to 325°F. Use twelve muffin liners to line a tin.
In a bowl, mash the bananas and leave aside.
Using a wire whisk, mix the flour, baking soda, and salt in a medium-sized bowl. Put aside.
Using an electric mixer, blend butter and sugar in a large bowl.
Beat on medium speed until thickened, adding the egg whites, bananas, applesauce, vanilla, and eight tablespoons of peanut butter. Scrape down the bowl’s sides.
After adding the flour mixture, blend on low speed just until incorporated. Avoid overmixing.
Once the mixture is halfway filled into the muffin tin, place half a teaspoon of the leftover peanut butter in the center of every cup.
Place each muffin on the inside rack and bake for 25 minutes, topping with the remaining batter.
Banana and Peanut Butter Muffins Variations:
Nut Butter: Regular peanut butter would do, but I prefer to use natural. Use almond or cashew butter if that’s what you like.
Filling: Feel free to omit the peanut butter in the center and replace it with chocolate, peanut butter, or Nutella if you’d like.
Fruit: Use extra mashed banana in place of applesauce if you don’t have any.
Spices: Give the batter a dash of cinnamon.
Banana and Peanut Butter Muffins a best option:
Bananas and peanut butter go along beautifully. It makes perfect sense to add peanut butter to the dough for banana bread because I always top my sandwiches with it with bananas. If you haven’t tried them together, ripe bananas’ inherent sweetness pairs wonderfully with your preferred peanut butter.
Ripeness of Banana and Peanut Butter Muffins:
Better still, the riper! Your bananas should range in color from black to yellow without lots of brown specks. Because more mature bananas are sweeter, you can make muffins that are sweeter without using additional sugar.
How moist is a muffin made?
These pointers will help you make moist banana muffins.
Fruit Applesauce and bananas provide moisture to baked goods without adding extra calories.
Fat may not seem like much, but the two teaspoons of butter really help keep these muffins moist.
Stirring the components just enough to prevent any dry areas is better than over-mixing. Muffins made with too much mixing will be more dense.
Storage:
Muffins kept in the refrigerator will keep for longer. After one night, store them in the refrigerator for up to five days, or leave them lying on the work surface in an airtight container. Muffins can also be frozen for three months if they are well packed. You can either microwave them directly out of the freezer or thaw them within the fridge.
Equipment:
Electric mixer, 12-cup muffin pan, and muffin liners
Ingredients by Weight:
3 medium-sized, extremely ripe bananas;
1/3 cup of unsweetened apple sauce;
1/4 cup of unbleached all-purpose flour;
3/4 tsp baking soda,
1/4 tsp salt,
2 tablespoons melted butter
1/3 cup unpackaged light brown sugar
2 large egg whites and half a teaspoon of vanilla extract
9 tablespoons of creamy peanut butter, split into 7 and 2 tablespoons
Instructions:
Warm up the oven to 325°F. Use 12 liners to line a regular muffin tray.
In a bowl, mash the bananas and leave aside.
Using a wire whisk, mix the flour, baking soda, and salt in a medium-sized bowl. Put aside.
Using an electric mixer, blend butter and sugar in a large bowl.
Beat on medium speed until thickened, adding the egg whites, bananas, the company sauces, vanilla, and eight tablespoons of peanut butter. Scrape down the bowl’s sides.
After adding the flour mixture, blend on low speed just until incorporated. Avoid overmixing.
Once the mixture is halfway filled into the muffin tin, place half a teaspoon of the leftover peanut butter in the middle of each muffin.
Place the remaining batter on top of each muffin and bake on the middle rack for twenty-five minutes, or till a toothpick put in the center pulls out clean.
Nutrition:
One muffin with 192 kcal of calories, 24.5 g of carbohydrates, 5.5 g of protein, 9 g of fat, 2.5 g of saturated fat, 5 mg of cholesterol, 170 mg of sodium, 2 g of fiber, and 9.5 g of sugar per serving.
