Double Peanut Butter Banana Muffins


  • 3 very ripe bananas (about 1 1/2 cups), mashed
  • 1/2 cup plain Greek yogurt (I use 0% Chobani)
  • 1/3 cup peanut butter (I use chunky; creamy is equally good)
  • 2 large eggs
  • 3 tablespoons melted butter
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup old-fashioned oats
  • 1 1/2 cups sifted flour (half whole wheat, half white) See Note
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter chips
  • garnish: a few oats and 3 chips per muffin


  1. Preheat oven to 350 degrees and grease a 12-cup muffin tin well.
  2. In a large bowl, combine the first five ingredients. Beat at medium speed. Add sugars and beat until combined.
  3. Combine flours and all remaining ingredients except the chips in a medium bowl. Add flour mixture to banana mixture and beat until just blended. Stir in chips.
  4. Spoon mixture into prepared muffin tins. I like to use an ice cream scoop.
  5. Garnish with extra chips and a sprinkling of oats, if desired. Bake for 17-20 minutes (my last batch took exactly 18 minutes, but ovens do vary) or until muffins are just cooked through and pass the toothpick test.
  6. Cool in pan for 10 minutes. Remove to cooling rack and cool completely.


  • I always use my kitchen scale to weigh flour instead of measuring it. In doing this, I typically omit the sifting stage if called for in a recipe, and simply use the weight specified for sifted flour (which is less per cup than for non-sifted flour–so you are actually using less flour). These weights, as well as weights for almost all basic ingredients, are typically included with the kitchen scale when purchased. Once you give weighing a try, you won’t believe how easy mixing up batters, dressings, etc., will be.

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