Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Do you like peanut butter? How about bananas? If so, you’ve probably tried them together.

If you haven’t here’s your chance—both awesome flavors combined in a muffin.

I thought this recipe was great. It was hearty and moist and I could taste both the peanut butter and the banana.

This recipe includes oats, which add a nice, wholesome feel to the muffins.

My husband wasn’t as big of a fan. He’d never had peanut butter in a muffin and having that flavor in muffin form was overly distracting for him.

To remedy the weirdness, he topped these muffins with some home-made blackberry jam (thanks mom and dad). He said it made them much better, kind of like a PB&J.

So, feel free to top them with your favorite jam or jelly. I thought they were fine without the added jam.

Peanut Butter Banana Muffins

How would I rate these? Four stars. They were great, but they didn’t make me say “Wow!” or anything.

Will I make them again? Absolutely.

Head to the Kraft recipes website to get the original recipe.

This recipe made 16 muffins, not 12 (maybe I didn’t fill them enough), and I only baked them for 15 minutes. These could quickly end up on the dry side, so I’d recommend starting small and adding time from there.

Looking for more tasty breakfast ideas? Check out this recipe for Pumpkin Chocolate Chip Muffins.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins

Since autumn has rolled around again, I absolutely had to make something pumpkin. Why? Because I love pumpkin!

This year I’ve tried some savory recipes that use pumpkin and they’ve all been awesome. (There’s your sneak peak at some of what’s to come.)

Usually I turn to the three-ingredient hack for pumpkin chocolate chip muffins (pumpkin, cake mix, chocolate chips). But this year I really wanted to find a great from-scratch recipe since I didn’t have any spice cake mix on hand.

Am I glad I looked for one? Yes I am.

Both my husband and I LOVED this recipe. And my husband told me he doesn’t really like muffins. He does now.

This pumpkin chocolate chip muffin recipe is simple. That’s why I chose it. Several others used ingredients I didn’t have on hand (cream cheese, nuts, etc.). Chances are, you have everything you need to make this recipe.

Head to Just a Taste to get the full, original recipe. I did make a few changes because of what I had on hand. Here’s what I did:

  • Used a little extra pumpkin, maybe a couple tablespoons. This was just because I didn’t want to leave a tiny bit of pumpkin unused.
  • Used mini chocolate chips. We LOVED this. It distributed the chocolate throughout each muffin very well. I didn’t measure exactly, but it was roughly the amount called for in the recipe.

One important thing to note: this didn’t make 12 muffins. Each time I’ve used this recipe it made around 16 muffins.

I baked these for only 18 minutes. I’ve never baked this recipe for longer than that, but you may need to do something different with your specific oven. Just remember to check for done-ness with a toothpick.

If you really don’t like dry muffins (this is my husband’s biggest complaint about muffins), start with a few minutes fewer than recommended and test the muffins from there.

The verdict? Five stars, all the way. We loved these so much that there were only a few left by the time I got around to taking pictures. I’ve made these several times now and they’ve been devoured every time.

Okay, so now that this recipe is on your radar, you’ve got to try it out. Comment or shoot me an email or Facebook message to let me know what you think!

Would you like a less-traditional muffin for breakfast? Check out these Peanut Butter Banana Muffins.