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These Peanut butter banana muffins are soft and moist with a large crumb befitting a bakery-style muffin. The peanut butter streusel is generously piled atop creating a peanut butter banana masterpiece!
What happens when you replace the butter in a streusel topping with peanut butter and then pack it on top of a peanut butter banana muffin? Pure peanut butter banana bliss!
These Peanut butter banana muffins are soft and moist with a large crumb befitting a bakery-style muffin. The streusel is generously piled atop creating a peanut butter banana masterpiece!
There is no shortage of streusel topping on the muffins!
And since I called these “muffins”, they are a completely acceptable breakfast food. Yes, just like the Best Oatmeal Raisin Cookies. You’re welcome.
Clearly my love of crumble doesn’t stop with berry desserts like this mixed berry crumble.
The banana, brown sugar and yogurt keep these muffins very moist, and pureeing the bananas with the peanut butter and yogurt evenly distributes both primary flavors throughout the batter, so that each bite is full of the peanut butter banana taste that you love!
You will love how these light and fluffy muffins practically melt in your mouth!
There are five, yes, FIVE large bananas in this recipes, which means they are fabulously moist and bursting with banana flavor. In this recipe I also use bananas that are not just brown spotted but practically liquefied. Really, really ripe. As in you’re worried that one more day on the counter might be too many.
While yours don’t have to be quite this far gone, you want the banana flavor to be developed enough to be able to hold its own against the peanut butter. As long as they are passed the brown spotted stage, you should be golden.
I always use muffin liners, but I tested this recipe in unlined muffin tins and I regret it. I think the tin (even nonstick) imparts a subtly strange flavor to the very outside of the muffin. An unfussy and inexpensive liner will keep the peanut butter flavor pure.
Liners also help a frozen muffin stay moist in the freezer and during thawing. Bonus!
On a side note, if you ever come over, ask for a muffin! I always have several different kinds hiding away in the freezer! Right now I have healthy pumpkin muffins, banana protein muffins, and banana bran muffins.
Peanut Butter Banana Muffins with Peanut Butter Streusel Topping
Ingredients
For the Muffins:
- ½ cup unsalted butter very soft but not melted
- ¾ cup light brown sugar packed
- 2 large eggs
- ½ cup Greek yogurt I use Fage 2% because I think every other kind tastes funny…
- ½ cup smooth peanut butter I use Jiff in baking, if you use natural, please add 2 T more sugar
- 5 large bananas ~2 ½ cups, very, very ripe
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon cinnamon
For the Streusel:
- ½ cup brown sugar not packed
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 6 tablespoons creamy peanut butter preferably not Natural
Instructions
- Pre-heat the oven to 350°. Line 15 muffin tins with liners or spray.
Make the Streusel:
- In a large bowl whisk together flour, sugars and cinnamon. Add the peanut butter and mix with a fork until crumbles form.
- The topping should hold together and “crumble” when squeezed in your hand. Cover with plastic wrap and refrigerate until ready to use.
Make the Muffins:
- In a medium bowl, whisk together the flour, soda, cinnamon, and salt; set aside.
- In another medium bowl (if you have an immersion blender) or in the cup of a blender add the yogurt, bananas, peanut butter, and vanilla; process until smooth. Use an immersion blender if you have one because the clean up is much easier.
- In a large bowl cream the sugar with the butter until light and fluffy using a hand mixer on medium speed. Add the eggs one at a time, beating after each addition. Add in the banana mixture all at once and incorporate with the hand mixer on medium speed.
- Switch to a sturdy spatula and fold the dry ingredients into the wet, , scraping the bottom with each fold, until no large pockets of dry ingredients remain. Be careful not to over mix!
- Fill each muffin tin almost all the way full using a large cookie scoop or the good, old-fashioned pour straight from the bowl method. Crumble a generous portion of the streusel topping onto each muffin, pressing down slightly. I like to squeeze it firmly in my hand first and then separate it slightly, keeping some large chunks, as I distribute it over the muffin’s surface.
- Bake in preheated oven for 15-25 minutes, but I like to start checking after 10. My oven does what it wants and is unreliable at best, so I check early. That being said, I never open my oven door until the muffins have risen fully on top because if they are sunken in the middle, they aren’t done yet! I also bake the full pan of muffins first and let the other partial pan wait on the counter. No harm has ever come of the delay. In fact, the second batch will often bake up higher than the first contrary to popular belief.
- Let cool 5 minutes in pans before removing to a wire rack to cool completely or be eaten.
I’m interested in the nutritional values associated with these muffins. Can you supply that, please? The muffins look amazing!
Hi Lynne, The calories are in the recipe card. If you would like more details, please feel free to copy it into a recipe nutrition calculator. I like the one from verywellfit.com! They are delicious!
Well,my daughter and I absolutely loved them! They were cakey,moist peanut butterey with a little bit of banana taste! Yummy! I didn’t quite use five bananas I used three. I didn’t want the banana taste coming through too much only because my daughter is a very picky eater. I also put in a couple tablespoons of powdered peanut butter to pump up the peanut butter flavor a bit. I didn’t have any yogurt so I used sour cream. I did however put everything else that was on the list of ingredients in though. Thank you very,very much for sharing this recipe. I definitely will be making them again.