Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas, mashed
- ½ cup creamy peanut butter
- ¼ cup melted butter (or vegetable oil)
- ½ cup brown sugar
- 2 tbsp honey (optional, for extra sweetness)
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup milk (or as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mash the bananas with a fork. Add peanut butter, melted butter, brown sugar, honey, egg, vanilla, and milk. Mix until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 3 days!
If you’d like, I can help you tweak it — for example, adding chocolate chips, nuts, or a crumb topping. Want that?