peanut butter-banana muffins
Sunday, March 3, 2013
passports and pancakes in sweet

Growing up, I loved making peanut butter and banana sandwiches. Sometimes I would get fancy and add honey or marshmallow fluff, but many times peanut butter and bananas were the only things standing between me and one of my favorite breakfasts. A perfect combination of flavors, if you ask me. I had a craving for this very concoction yesterday, and decided a batch of peanut butter-banana muffins would be even better.

These came together very quickly, and made my kitchen smell so, so good. I tend to make larger batches of muffins so that I can give some away or freeze some for later. This recipe makes 2 dozen, but feel free to halve it if you only want to make a dozen. This was also my first time using cacao nibs, and it was a success! You will be seeing more of those on this site from now on. That said, if you don't have any, feel free to leave them out or add chocolate chips :)

Peanut Butter-Banana Muffins

adapted from

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 cup old-fashioned oats

2/3 cup tightly packed brown sugar

2 tablespoons baking powder

2 cups milk

1 cup peanut butter

2 large ripe bananas, mashed

2 eggs, beaten

1/4 cup vegetable oil

2 teaspoons vanilla

1/2 cup cacao nibs

Heat oven to 375 degrees. Line 2 muffin pans with paper baking cups (24 total). Combine flours, oats, brown sugar, and baking powder. In a separate bowl, whisk together milk, peanut butter, bananas, eggs, vegetable oil, and vanilla. Add to dry ingredients, mix until combined. Add cacao nibs and stir until mixed in. Fill prepared muffin cups 2/3 full. Bake 16-18 minutes or until a toothpick comes out clean.

Makes 2 dozen.


Article originally appeared on passportsandpancakes (
See website for complete article licensing information.