Peanut Butter-Banana Muffins (2024)

1 3/4 cups all purpose flour

1/4 cup toasted wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 3 medium)

1/2 cup honey

1/2 cup chunky peanut butter

2 large eggs

1/3 cup vegetable oil

1/4 cup (packed) dark brown sugar

1 teaspoon vanilla extract

Leave a Review

• Everybody loved these! Used 4 smallish bananas and upped the PB as others suggested. Cut the brown sugar down a bit and only had maybe half the honey, but the extra banana made up for the sweetness. Added a cup of chocolate chips (of course); skipped the wheat germ bc I didn't have any; sprinkled a bit of maple salt on a few of them bc I did have that. Tasty, filling, easy to make snack for kids and adults alike.

  • ctaylor

  • Boston

  • 3/13/2021

• I really loved this recipe! I decreased the sugar a bit because the bananas already made it so sweet and the muffins turned out great! They are a yummy treat but also a very filling snack. I would definitely make these again.

  • Anonymous

  • Austin Texas

  • 10/18/2020

• These are delicious, main sweetness is honey, there isn’t a lot of sugar that goes into this. Not many bowls are used either, makes clean up a breeze, muffins are moist and yummy, add more banana and peanut butter if you want more flavour. I added chocolate chips, as chocolate, banana and peanut butter are the ultimate trio!

  • D3b

  • Victoria, Australia

  • 8/28/2020

• These are great! As per other reviews: I added an extra banana and reduced the heat to 365 and baked for about 20 minutes. My oven runs hotter than most. I ran out of honey, so I upped the brown sugar to 1/2 cup and used 2 Tbsp of maple syrup. I used wheat bran instead of wheat germ. Moist, yummy. Make again.

  • sarah-winnipeg

  • Winnipeg, MB

  • 6/20/2020

• They turned out the way I expected: dense and delicious. I made it with a mixture of smooth peanut butter and almond butter.

  • cng.bonjour2833

  • Toronto, Canada

  • 6/6/2020

• I took reviewers' advice and upped the banana and peanut butter by about 1/3rd each. These were still flavorless and pretty dry even though I checked them before the full cooking time.

  • slstia

    See Also

    Korean Pumpkin Porridge (Hobakjuk)

  • Washington, DC

  • 5/14/2020

• I also made this to a loaf, baked at 375 for 50 mins. Probably should've gone for 45 as it was a tad dry, though didn't appear finished at 40 when toothpick inserted. Used 3/4 cup ww and 1 cup unbleached white nd choc chips. I'd try it again as it was quite good and not too sweet.

  • devolina

  • Vancouver, BC

  • 4/14/2020

• I really liked this recipe as did my family. Next time I make the muffins I would add one more banana. I also added a cup of chocolate chips.

  • mariadeb

  • Boston,MA

  • 4/10/2020

• Just made these with a mix of white and whole wheat flour (1 cup and 3/4 cup respectively) because I didn't have any wheat germ around. I'd make these again but I'd probably up the banana and/or peanut butter or possibly add chocolate chips if I want something sweeter. These turned out well, good texture and not too sweet like many muffins can be, I just think I'd like a little more of one of those flavors as its pretty subtle. I also only had light brown sugar, which might make up for some of the flavor depth I'm missing.

  • flannerym

  • Louisville KY

  • 3/16/2020

• I was surprised that I loved these as much as I did. I substituted oat bran and a tiny bit of cornmeal for wheat germ.

  • liz002

  • Stamford, NY

  • 1/14/2020

• I didn’t have wheat germ, but used 1 cup of white flour and 3/4 of white whole wheat flour. I also folded in chopped pecans. The peanut butter flavor is muted, but the muffins are light and fluffy and very good. We ate a bunch warm out of the oven so not sure what they will taste once totally cooled. Will add more peanut butter next time.

  • ggatdula9553

  • Portland, OR

  • 12/29/2019

• I realized after putting the ingredients together that I did not have a muffin pan anymore (how did I manage that!?) I am currently making this as a “quick bread”. I’ve decreased the temperature & increased the time (375 degrees & 30 minutes, respectively) May need to increase time, but at least I can check it then. I’m hoping this recipe will translate to a loaf! But I’ve been salivating about this recipe since I saw it, so am excited to see what happens. P.S. I did add mini chocolate chips - of course!

  • ceebee2008

  • Milwaukee

  • 6/9/2019

• Very nice! I subbed 3/4 cup whole wheat flour and 1 cup all purpose flour for the flours. I gently folded in the dry ingredients and the muffins baked up fluffy and moist. I would make these again.

  • jillianthered

  • Perth, Australia

  • 1/5/2019

• Moist and hearty. Great breakfast treat.

  • Anonymous

  • Biddeford, ME

  • 10/6/2018

• I followed the recipe to the letter and the muffins came out beautifully, with nice round tops. They smelled great too. The taste isn't extreme. These muffins have more of a delicate peanut-banana flavor. They're very filling and kind of dense; a great, wholesome, treat for the kids! If I made them again I would probably add in some mini-chocolate chips or currants so they have a bit more interest. I would also recommend stirring the flour in by hand so they don't get too dense.

  • HeatherMF

  • Los Angeles, California

  • 3/2/2015

TagsMuffinPastriesWheat GermBananaFruitPeanut ButterSnackBreakfastBrunchDairy FreeNut FreeEasyBakingElectric MixerBon Appétit