PB Banana Muffins

Some recipes feel like home from the very first time you make them. These peanut butter banana muffins are one of those recipes — simple, cozy, and just sweet enough. They’re perfect for using up a couple of overripe bananas and make an easy breakfast or afternoon snack.

Ingredients

  • 2 ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/3 cup brown sugar, lightly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/3 cup chocolate chips or chopped peanuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, mash the bananas until mostly smooth.
  3. Add the peanut butter, brown sugar, egg, and vanilla. Whisk or stir until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and stir gently until just combined. If using chocolate chips or chopped peanuts, fold them in now.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely (or enjoy one while it’s still warm).

These are the kind of muffins that disappear quickly. They’re great on their own, with a cup of coffee, or split and toasted with just a little extra peanut butter on top.

Everyday Recipes, Everyday Life

Recipes like this fit right into the original heart of This Ohio Life — the small comforts that make a house feel a little more like home. That same appreciation for everyday life, food, and community continues now through The Dayton Report.

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