Peanut Butter Banana Muffins

Simple baking is terrifically satisfying. Two wooden bowls, metal measuring cups and spoons, cracking brown eggs, butter, sugar, flour, bare feet, batter beaters. It is an activity both pleasing and precise, which results in your house smelling cozy and, of course, a plate of warm morning muffins. I followed this recipe pretty much exactly. But it’s cuter when I do it.


  • 1 teaspoon baking powder
  • 1 3/4 cups AP flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter (sort of softened, a little melted)
  • 1/4 cup peanut butter
  • 2 eggs, slightly beaten
  • 3 brown bananas, squished


In one big mixing bowl, I combined the dry ingredients. In another bowl, I applied the warm butter to sugar until it was well worked through, or as they say, creamed. I microwaved the peanut butter so as to make it melty, and added that, then the eggs and bananas which I had mushed with my fingers, to the buttery sugar. Finally, I added the flour, baking agents and salt in and whisked until it was all just combined. The oven I had preheated to 350 and greased the muffins tins with a little vegetable oil. They baked in 23 minutes and came out golden and gorgeous. They are neither too sweet nor heavy, and the peanut butter is nothing more than a whisper. Make them for your sweetheart, for yourself, or for your dog, Pepper. Muffins rule.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. These came out great, you omitted flour from your recipe, added the 1 3/4 called for in the original. I plan on trying some dark chocolate chips next time I make them.

    1. ack! thanks for spotting the glaring omission. a fine baker I turn out to be.
      peanut butter, banana and dark chocolate sounds divine.
      Dan Rosario, thanks for reading.

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