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Mini Peanut Butter Banana Muffins – Ready in 30 Minutes

chef Laya
Soft, moist mini peanut butter banana muffins made in one bowl with ripe bananas and creamy peanut butter. Ready in 30 minutes, these kid-friendly muffins are perfect for quick breakfasts, snacks, and lunchboxes.
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Prepr Time 10 minutes
Cooking Time 12 minutes
ToTal Time 22 minutes
Type of plate Breakfast, Snack
kitchen American
Serving 12

Ingredients
  

  • 3 large ripe bananas mashed (about 1½ cups)
  • ½ cup creamy peanut butter or natural peanut butter
  • 2 large eggs
  • ¼ cup milk dairy or plant-based
  • ¼ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ¼ cup brown sugar or reduce/omit for less sugar
  • 1 cup all-purpose flour or gluten-free 1:1 baking flour
  • ½ cup rolled oats or oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup mini chocolate chips optional
  • ¼ cup chopped walnuts or pecans optional

Instructions
 

Preheat oven and prepare pan

  • Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners or lightly grease with nonstick spray.

Mash bananas and mix wet ingredients

  • In a large bowl, mash the ripe bananas until smooth. Add peanut butter, eggs, milk, oil, vanilla extract, and brown sugar. Whisk until well combined and creamy.

Combine dry ingredients

  • In the same bowl (or a separate one), add flour, oats (or oat flour), baking powder, baking soda, and salt. If using chocolate chips or nuts, toss them with a little flour first.

Fold until just combined

  • Gently fold the dry ingredients into the wet mixture with a spatula until no dry flour remains. Do not overmix; a few small lumps are fine.

Fill mini muffin cups

  • Scoop batter into prepared mini muffin cups, filling each about ¾ full.

Bake

  • Bake for 10–14 minutes, until tops are golden brown and spring back lightly when touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Cool

  • Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Gluten-free: Use a 1:1 gluten-free baking flour or mostly oat flour (certified gluten-free).
  • Dairy-free: Use plant-based milk and oil instead of butter.
  • No refined sugar: Reduce or omit brown sugar; rely on ripe bananas and a small amount of maple syrup or honey if desired.
  • Storage: Keep in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for 2–3 months.
  • Reheat: Microwave 15–20 seconds or warm in a 300°F (150°C) oven for 5–8 minutes.