Name: Peanut Butter Banana Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 1 cup oil; 2 cups water; 5 1/2 cups muffin mix; 1 cup peanut butter; 1/2 cup chopped peanuts; 3 mashed bananas

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Peanut Butter Banana Muffin Mix
Use A-B-C Muffin Mix Base

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4 eggs
3 tsp. vanilla
1 cup oil
2 cup Water
5 1/2 cups muffin mix
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

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Golden peanut butter banana muffins topped with chopped peanuts

Peanut Butter Banana Muffin Mix

Melissa 'Liss' Burnell

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These peanut butter banana muffins bake up moist, hearty, and lightly nutty with a tender crumb and just a bit of crunch from chopped peanuts. The batch makes about 24 regular muffins at an estimated total cost of $10.17, or about $0.42 per muffin, and they’re easy to serve fresh or freeze for quick breakfasts.

regular muffins

bread, Breakfast, Snack

American

$10.17

Ingredients

Equipment

2 muffin tins

Mixing spoon

Instructions

Preheat the oven to 375°F and grease or line muffin tins.
In a large bowl, combine the eggs, vanilla, oil, water, peanut butter, and mashed bananas until mostly blended.
Stir in the muffin mix and chopped peanuts just until combined. The batter should be slightly lumpy.
Fill muffin tins 3/4 full.
Bake for 18 to 20 minutes, or until muffins are golden brown and the centers are set.
Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
To freeze, cool completely, wrap well, and freeze for up to 3 months.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield based on the stated recipe yield of 24 regular muffins or 12 extra-large muffins.
Estimated cost is based on researched online ingredient pricing and will vary by store and date.
Prep time is an editorial estimate based on mixing, mashing bananas, portioning batter, and loading pans.
Store fully cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days.
If storing the dry muffin base separately, use it within about 6 months for best quality in a cool, dry airtight container.