Peanut Butter Banana Muffins

I made these muffins and they are delicious. Grandchildren loved them. I made them in mini muffin pan, you can taste the banana and peanut butter. Will definetly make again I really like the fact that there is very little sugar in them, but still taste amazing.

Overall I followed the recipe but added (1) Cup of pb, cinnamon, more banana and white chocolate chips. substituted regular flour with GF flour. I baked them for 25 minutes and I really like the recipe!

Very little taste and that’s with adding nutmeg and cinnamon. Had 3 very ripe bananas but couldn’t taste them at all. Too bad, sounded so good.

Awesome! The only thing I added was 1/ 4 cup oats

i made this in a loaf pan. i extended the baking time by 20 minutes. very tasty!

So so bland. I even read comments of adding cinnamon and nutmeg, still did nothing. I used an extra banana AND they were extra ripe too, it did nothing. I added chocolate frosting to try and salvage 2 batches. I wasted so many ingredients. I would not attempt this again. There is no flavor. I also used sunbutter instead of peanut butter.

I did not change the recipe at all. I could not taste the peanut butter and they seemed quite bland.

I used 3 bananas. I didn’t have baking powder so used 1 tsp. baking soda and 1/2 cup sour cream and 1/2 cup milk. I used coconut oil. Made 6 large muffins. Baked at 375 for 20 min. Texture was good. They were ok but I would not make again. They had a strange taste which could have been from the sour cream or maybe my PB was too old. Not bad, but not a favorite.

Added the extra banana as folks suggested but should have added more p/b as well. Cooking time almost doubled.

Only thing I changed was adding chocolate chips! My kids loved the crumb topping. Thanks!

I followed the recipe but added chopped pecans (I hate chocolate in muffins). I used Adams natural peanutbutter which has much less sugar. The muffins were good, but not quite sweet enough. If I make them again I will add more sugar if using the natural peanutbutter. I suspect had I used a more mainstream brand of peanut butter, like skippys, they would have been just fine.

Put 1/2 tsp of cinnamon on the crumb topping

Came out yummy. Easy enough that my 4 year old helped. We added extra PB and raisins per some other comments, as well as raisins.

I think this is the first time on All Recipes I’ve made the recipe without reading any reviews first. It sounded good, had some nutritious ingredients and most importantly, called for items I have on hand (I broke my ankle and cannot drive!). The only adjustments I made were olive oil and less of it than called for and I doubled the recipe. My version contained three bananas. The taste is very good but mine are on the gummy side. I also ended up with two dozen muffins and two mini-loaves since I want to give them away to friends and co-workers. Overall, I like the results but wish I’d used a bit more flour. Oops, almost forgot, I don’t have quick oats so used old-fashioned. I will make them again and experiment with the ingredients a bit more.

The only change I made was using the jumbo muffin pans, so I had to increase baking time by about 10 minutes. These muffins are deliciously moist and flavorful. I love the struesel topping.

This is yummy, yummy, yummy… I could go on forever! Omitted the topping, just my preference. Baked in my stoneware muffin pan, came out awesome! Stupid site wouldn’t allow me to post a photo, 960 pixels x 960 pixels kiss my lower muffins! 😀

I tried this (wanted a breakfast muffin for my kids) with a lot of the comment in mind. Here’s what I did: Upped flour to 1-1/2Cups. Upped brown sugar to 1/2Cup. Upped PB to 3/4Cup (1/2 creamy/ 1/2 chunky). Upped banana (put in 2 med/lg bananas). Added salt. I did not make the topping. This made 18 muffins (one ice cream scoop batter per muffin). They were still pretty lackluster. Not BAD, just not YUMMM! Next time (and there will be a next time) I would: Up sugar to 3/4 Cup. Up PB to 1 Cup. Sprinkle with sugar & cinnamon or an oat struesel. I might also add craisins (kiss don’t like raisins) and/or cinnamon to the batter.

I thought this recipe was a little different than the usual muffin recipes I make, so I wanted to give it a try. Peanut butter and bananas are two of my favorite ingredients. I tried one about 5 minutes out of the oven, and it was super fluffy but not very sweet or big on banana flavor. Next time I make these, I will use white sugar and an extra banana.

My family loved these. I skipped the struesel topping and just sprinkled some course raw sugar on top for a little sweet crunch. I may have added some extra pb as I did not really measure (not quite doubled) and threw in a handful of mini chocolate chips. Used two VERY overripe bananas. The muffins were plenty sweet and moist and heavy and hearty on a cold winter morning. I am about to make them again per my family’s request.

Definitely add extra peanut butter, banana, and some sweet aspect. I’ll probably try honey next time I make them, this time I tried dark chocolate. They’re suuuuuper heavy and really filling though, so you only need one!

We did not like it at all. The muffins came out so bland that the only flavor left was the peanut butter. They were unsalvageable. I tried adding chocolate spread to the muffins but son still hated them.