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These Peanut Butter Banana Muffins are the perfect way to turn overripe bananas into something truly crave-worthy. Moist, fluffy, tender muffins packed with rich peanut butter flavor and bananas; they bake up perfectly domed just like the bakery with a tender crumb. The sweet peanut butter glaze on top adds a layer of indulgence without being overly sweet.

Love peanut butter + banana ❤︎ Be sure and make these Banana Peanut Butter Oatmeal Cookies and Peanut Butter Banana Chocolate Chip Bread.

Stack of two muffins with chocolate chips and a peanut butter glaze on top.

Peanut Butter Banana Muffin Recipe

These peanut butter banana muffins are the perfect mix between your favorite banana bread and peanut butter muffins.

These muffins have just the right amount of natural sweetness with the ripe bananas and sweet creamy peanut butter, plus the chocolate chips! The best part is that they bake up perfectly tall, round, and domed just like you would get from the bakery.

They make for a great afternoon snack after school, a quick breakfast, or just because you’re craving that peanut butter + banana flavor!

Muffin pan of peanut butter banana muffins.

Ingredients Needed

Peanut Butter Banana Muffin Ingredients

All-Purpose Flour : I use unbleached all-purpose flour for all my baking.
Baking Powder & Baking Soda
Salt : I use sea salt most of the time but kosher salt or regular table salt can be used.
Ground Cinnamon
Overripe Bananas : You need about 3 medium sized very ripe bananas with lots of brown spots for the muffins. Once mashed, it should equal 1 cup.
Light Brown Sugar
Granulated Sugar
Large Eggs
Creamy Peanut Butter : I do not recommend using natural peanut butter or any peanut butter with that thick oil layer on top. When baking, it’s best to stick with regular, classic creamy peanut butter.
Vegetable Oil
Butter : I use salted butter. The butter needs to be melted.
Vanilla Extract
Chocolate Chips : I love using miniature semi-sweet chocolate chips, you can also use regular sized semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips.

Sweet Peanut Butter Glaze Ingredients

Creamy Peanut Butter
Powdered Sugar : Sift the powdered sugar first. This is really important as it helps avoid lumps in the glaze. Use a fine mesh strainer or a sifter, or a fine sieve to get the powdered sugar nice and smooth and lump-free.
Vanilla Extract
Heavy Cream : Heavy cream tastes the best, however, any milk can be used. The higher the fat the more of it you will need to achieve the right consistency; the lower the fat, the less you will need. Start with 1 tablespoon and add from there as needed.

How To Make Peanut Butter Banana Muffins With A Peanut Butter Glaze (Printable Recipe Card)

Heat your oven to 400 degrees F. Line a 12-cup muffin pan with parchment paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set the dry ingredients aside.

In a separate large bowl, whisk together the mashed bananas, light brown sugar, granulated sugar, and large eggs until well blended.

Add in the creamy peanut butter, vegetable oil, melted butter, and vanilla extract and whisk until the mixture is smooth and evenly combined.

Dump the bowl of dry ingredients into the larger bowl of wet ingredients, and gently fold with a wooden spoon or rubber spatula until no flour streaks remain in the batter. The batter will be thick.

Stir in the chocolate chips just until combined.

Divide the muffin batter evenly among the 12 muffin cups, filling them about 90% full, leaving just a small space below the rim of the muffin cup for domed tops.

Bake at 400 degrees F for 7 minutes, then reduce the temperature to 350 degrees F without opening the oven door. Bake for an additional 10-12 minutes, until the tops are domed and a toothpick inserted into the center comes out with just a few moist crumbs.

Remove the muffin pan from the oven and place it on a wire cooling rack for 10 minutes. Lift the muffins out of the muffin pan to cool completely on the wire rack.

Make The Glaze : Place the creamy peanut butter in a microwave-safe bowl. Microwave in 15 second bursts, stirring between each burst, until the mixture is loosened and smooth. Stir in the powdered sugar, heavy cream, and vanilla extract until smooth and easily drizzable. Add more cream if needed to loosen up the mixture.

Drizzle the peanut butter glaze over the cooled muffins with a piping bag and small tip, a spoon or fork, or a Ziplock bag with the corner cut. Let the glaze set before serving. Enjoy!

How To Store Peanut Butter Banana Muffins

Store muffins in an airtight container at room temperature for 2-3 days.

To freeze muffins, bake and cool, then skip the glaze and wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature and then glaze before serving.

Pro Tips From The Test Kitchen

Fill the muffin liners nearly to the top, about 90 percent full for tall, bakery-style domed muffins. You only need to leave just a small space between the top of the muffin batter and the rim of the muffin cup.
Starting the bake at 400 degrees F and the lowering the temperature to 350 degrees F creates a quick oven spring, helping to form tall, rounded muffin tops.
The bananas should be browned or with browned spots for the best flavor and sweetness.
You can omit the peanut butter glaze if wanted.
Use a large cookie scoop (about 4 tablespoons) to evenly drop the batter into each muffin cup.

Peanut Butter Banana Muffins With Chocolate Chips