Peanut Butter-Banana Muffins - Kraft Recipes Top
Comida Kraft
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Peanut Butter-Banana Muffins

Prep Time
Total Time

12 servings

Skip the bakery and surprise your family with Peanut Butter-Banana Muffins. These tender, moist Peanut Butter-Banana Muffins feature a whiff of vanilla.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add to flour mixture; stir just until moistened.
  • Spoon into 12 muffin pan cups sprayed with cooking spray.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool slightly.

Special Equipment Needed

Make Ahead

Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.


Prepare using crunchy peanut butter.


  • 12 servings

Healthy Living

Nutrition Bonus

A moist muffin that can help you eat right? Yes, please!

Nutritional Information

Serving Size 12 servings
Calories 200
Total fat 9g
Saturated fat 2g
Cholesterol 15mg
Sodium 280mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 12g
Protein 5g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from So Much To Say About These Muffins! Because I'm allergic to everything but air, I made these with Gluten Free Flour, Gluten Free Oats and Almond Milk. They turned out PERFECT! I also made a double batch (to get rid of extra bananas in my fridge about to go bad.) and froze the muffins after I baked them. I let the frozen muffins thaw and room temp a week later and they were every bit as good as they were on the day they were made. My kids loved them, my husband loved them, I loved them. YUM!
Date published: 2016-08-12
Rated 5 out of 5 by from Wonderful and easy! I made this pretty much to the recipe except I used Kodiak Power Buttermilk pancake mix instead of flour; increased the flour to 1 1/2 cups and used 1/2 c brown sugar instead of white. I made big double muffins and cooked for about 24 minutes. YUMMMY!
Date published: 2017-12-20
Rated 5 out of 5 by from This recipe is the best! It's a keeper and I won't use another one. Delish!
Date published: 2016-08-05
Rated 5 out of 5 by from Delicious!!! I used natural peanut butter instead of regular and I added an extra banana for more moisture and they came out perfect!!! Great recipe!
Date published: 2017-10-31
Rated 5 out of 5 by from I don't even like peanut butter, but I love these. I don't even like peanut butter, but I love these. The only thing I would change is the amount of baking powder unless I wasn't supposed to use all purpose flour. In that case, I made a mistake and they still taste good. My husband is the peanut butter junky. Let's see what he says.
Date published: 2014-03-18
Rated 5 out of 5 by from Moist & easy I used almond milk, and I didn't have oats so I substituted for 1pkg instant oatmeal (just over 1/4 cup) and 2/4 cup ground flax seed. Also used whole grain flour, if that matters. Baked for 18 min, removed from oven and let cool in the muffin pan. They were cooked perfectly! Moist and tender. Will definitely make again!
Date published: 2018-03-20
Rated 4 out of 5 by from These turned out very well - I added some ground flax seed and wheat germ to make them a bit... These turned out very well - I added some ground flax seed and wheat germ to make them a bit healthier. They are delicious with butter and honey - very tasty! Nice, hearty texture too. I will definitely make again.
Date published: 2013-10-19
Rated 5 out of 5 by from OMG ! OMG !! Amazing ! The smell filled the house ! I made these for Easter morning at church ! Have shared the recipe several times already !
Date published: 2013-04-04
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