Banana and Peanut Butter Muffins

Scott Anderson


Nothing says “Good Morning” like fresh from the oven Banana Muffins with a touch of whipped butter. As my sister Katie would say, “You always seem to need something with banana”, and yes, I certainly do. I like banana cake, cookies, bread, custard, pudding, ice cream, and the list goes on!

So, right after our graduation catering I decided to use up some leftover ripe bananas and came up with this recipe. The addition of natural peanut butter and no oil and substituting baking soda for powder made for a really moist muffin. I doubled the recipe and cooked off 3 ½ dozen muffins.

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3 1/2 dz


15 Min


20 Min


3 c
all purpose flour, unbleached
4 tsp
baking soda
1 tsp
1 c
oats, steel cut
7 large
bananas, extra ripe
1 1/2 c
cane sugar
2 large
eggs, lightly beaten
1 1/2 tsp
1/3 c
peanut butter, natural
4 Tbsp
butter, chopped into small pieces
2/3 c
brown sugar, lightly packed (can sub cane sugar)
1/4 tsp
cinnamon, fresh ground

Directions Step-By-Step

Preheat convection oven to 350 degrees.
Line a muffin tin pan with muffin papers and lightly spray each paper to allow easy release when eating
In a large bowl mix together, flour, baking soda, salt and oats; set aside. In a mixing bowl with paddle, beat together bananas, cane sugar, vanilla, peanut butter, egg and chopped butter. Stir the banana mixture into the flour mixture until combined and moistened. Scoop batter into prepared muffin cups, 2/3 full per cup.
In a separate bowl mix together brown sugar and cinnamon. Sprinkle on top of each muffin batter cup before baking.
Bake in preheated oven for 18 – 20 minutes or until a cake tester inserted into center of muffin comes out clean.