Go Back

Peanut Butter Banana Muffin Mix

Course Breakfast
Cuisine American
Keyword banana muffin recipe, homemade muffin mix, peanut butter banana muffins, peanut butter muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A homemade muffin mix variation that turns the basic muffin base into peanut butter banana muffins with mashed bananas and chopped peanuts. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 tsp. vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups muffin mix (A-B-C Muffin Mix Base)
  • 1 cup peanut butter
  • 1/2 cup chopped peanuts
  • 3 mashed bananas

Directions

  • Heat the oven to 375°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, water, peanut butter, and bananas together until mostly smooth.
  • Add the muffin mix and peanuts and stir just until blended, leaving it a little lumpy.
  • Fill the tins about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown with set centers.
  • Let cool in the pan for about 5 minutes, then move to a wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 7 days; well wrapped and frozen up to 3 months; reheat frozen on high 30 seconds per muffin.

Nutrition

Serving: 73g | Calories: 289kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 368mg | Potassium: 196mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 54IU | Vitamin C: 1.3mg | Calcium: 107mg | Iron: 1.4mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, muffin mix counted as baking mix (as complete pancake/baking mix), peanut butter counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.