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Banana & peanut butter muffins recipe

Banana & peanut butter muffins recipe

236 ratings

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  • Makes 12 muffins
  • 10 mins to prepare and 20 mins to cook, 5 mins to cool
  • 215 calories / serving
  • Freezable
  • Healthy


  • 250g self raising flour
  • 1 tsp baking powder
  • 25g oats
  • 75g light brown muscovado sugar
  • 2 medium ripe bananas
  • 100g crunchy peanut butter
  • 2 medium eggs, lightly beaten
  • 25g melted butter
  • 125ml semi skimmed milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 12%
  • Sugars

    12g 13%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 29g Protein 5.9g Fibre 2.1g


  1. Preheat the oven to 200°C, gas mark 6. Line a 12 hole muffin tin with muffin cases.
  2. Sift the flour into a large bowl and mix in the oats and sugar. In a separate bowl mash the banana and mix in the peanut butter, eggs, butter and milk. Stir into the flour mixture.
  3. Spoon into the muffin cases and bake for 15-20 minutes or until golden. Cool on a wire rack.

Cook’s tip

For smaller appetites, you could make these tasty treats in regular cupcake cases! The recipe will make 20 and the cooking time will be 12-15 minutes.

See more Baking recipes

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