Apple banana peanut butter muffins are a sweet, wholesome dessert or snack. They are packed with the delicious flavors of apples, bananas, and peanut butter.
I find this type of muffin perfect for fall. Apples are a classic this time of year. I bought a whole bag of McIntosh apples this morning. The National Apple of Canada must be good! They are described as tart all-purpose apples. They are generally thought to be a good baking apple, but I don’t mind eating a tart apple.
Needless to say, I need to make a pie and probably try at least a couple of new recipes I have saved. 🙂
Elements
Flour, Baking Powder, Baking Soda: Provides the structure of the muffins and allows them to rise as they bake.
Salt: Enhances the flavor.
Cinnamon: The warm, comforting flavor of cinnamon is delicious with apples and bananas. I love the aroma that cinnamon adds. Your kitchen will smell warm and cozy as these muffins bake.
Eggs: Add richness and structure.
Brown Sugar: Brown sugar is a great choice with apples and bananas.
Canola Oil: Adds richness to the muffins and keeps them moist.
Peanut Butter: Add peanut butter to nearly any sweet or savory dish and I will probably eat it.
Banana: Banana adds great flavor and natural sweetness. Be sure your banana is very ripe and soft. I keep overripe bananas in the freezer. They are the best for baking.
Vanilla Extract: Adds great flavor.
Apple: Any variety of apple is just fine. You can use a sweet eating apple like Gala or Honeycrisp, or a baking apple.
Preparation
Preheat oven and prep your muffin tins. I make a lot of muffins and love the reusable silicone muffin cups.
Combine the dry ingredients and mix well. I stir until the cinnamon is completely incorporated into the other ingredients.
Beat your eggs and add brown sugar. Stir in canola oil and peanut butter. Measure the peanut butter in the same cup as you measured the oil. The residual oil will help the peanut butter slide out. Add mashed banana and vanilla. Stir in the shredded apple. Fold in the dry ingredients until just combined.
Divide the muffin batter into 14 muffin cups. I always use a cookie scoop. Bake muffins at 400 degrees F for five minutes. Leave the muffins in the oven and turn down to 350 degrees F for 15 minutes. Starting with a higher temperature get the muffins rising right away. They then finish baking at a lower temperature to stay moist and tender.
Enjoy at least one of these apple banana peanut butter muffins warm out of the oven!
If you are looking for more muffins like these, try banana walnut or cinnamon apple.
Apple Banana Peanut Butter Muffins
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 large eggs
- ¾ cup brown sugar lightly packed
- ⅓ cup canola oil
- ⅓ cup peanut butter
- 1 banana very ripe mashed
- 1 tsp vanilla extract
- 1 large apple peeled and shredded
Instructions
- Preheat the oven to 400° F.
- Spray 14 muffin cups with cooking spray or line with paper liners; set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Stir to thoroughly combine and set aside.
- In a separate bowl, whisk the egg and stir in brown sugar. Add canola oil, peanut butter banana, and vanilla until well combined. Fold in the shredded apple. Next fold in the dry ingredients until just combined. Avoid over-mixing.
- Spoon the batter into the prepared muffin pan or cups until nearly full. Bake for 5 minutes. Reduce the oven temperature to 350℉ and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately and cool for 10 minutes before serving.