Moist Banana Muffins with Peanut Butter Cups

If you’re anything like us, you probably like having something sweet with your coffee. Especially on busy mornings, it’s just easier to grab something ready from the fridge. For us, muffins or small pastries work best. Baking a whole cake and stopping at one slice is basically impossible, so individual portions are the way to go.

Lately, these banana muffins have been our go-to. They’re easy to make, keep well, and feel just right with that first cup of coffee.

These moist banana muffins are the kind of recipe you make when you want something classic, comforting, and reliably good. They’re oil-based, which keeps them soft and fluffy, with a bit of almond flour in the batter for extra tenderness. No complicated steps, no special equipment – just a simple batter that bakes up into bakery-style muffins every time.

I finish them with thin banana slices and chopped peanut butter cups on top, which makes them feel a little extra without changing the basic, familiar banana muffin vibe. They stay moist for days and work just as well for breakfast as they do for an afternoon snack.

Why You’ll Love These Moist Banana Muffins

• They’re seriously moist thanks to an oil-based batter and a bit of almond flour
• Easy to make with simple, everyday ingredients
• Perfect individual portions – no slicing, no overdoing it
• Great to keep in the fridge for quick breakfasts or coffee breaks
• Soft and fluffy with a bakery-style texture
• Peanut butter cups on top make them feel a little extra without being over the top
• Stay moist for days, not just the day they’re baked

Watch How to Make These Moist Banana Muffins

This short video shows the texture of the batter, how the muffins look before baking, and that soft, fluffy crumb once they’re out of the oven. It’s a great way to see just how moist these banana muffins are and how simple the process really is.

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Ingredients

• 100 g white (granulated) sugar
• 30 g dark brown sugar
• 2 eggs
• 100 ml neutral oil (sunflower oil works well)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• A pinch of salt
• 230 g mashed ripe banana (about 2 medium bananas)
• 120 g all-purpose flour
• 50 g almond flour
• 7 g baking powder
• 80–90 g peanut butter cups, chopped
• 1 banana, thinly sliced (for topping)

How to Make These Moist Banana Muffins

1. Preheat the oven to 178°C (350°F) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the white sugar, brown sugar, and eggs until well combined.
3. Add the oil, vanilla extract, cinnamon, and salt, and whisk until smooth.
4. Stir in the mashed banana until fully incorporated.
5. Add the flour, almond flour, and baking powder. Gently mix just until combined – don’t overmix.
6. Divide the batter evenly between the muffin cups.
7. Top each muffin with a thin banana slice and sprinkle the chopped peanut butter cups over the top.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool slightly, then transfer to a rack to cool completely.

Tips for Perfectly Moist Banana Muffins

• Use very ripe bananas for the best flavor and natural sweetness.
• Measure the mashed banana. 230 g gives the perfect texture without making the batter too wet.
• Don’t overmix the batter. Mix just until combined to keep the muffins soft and fluffy.
• Use a neutral oil like sunflower oil for the moistest crumb.
• Adding a bit of almond flour makes the muffins extra tender and bakery-style.
• Make sure the oven is fully preheated before you start mixing. Once the batter is ready, get the muffins straight into the hot oven – letting the batter sit can affect the rise and texture.
• Don’t overfill the muffin cups. Fill them about ¾ full so the muffins rise nicely without overflowing.
• Bake just until done. Overbaking is the fastest way to dry out banana muffins.
• Let the muffins cool slightly before moving them so they set without collapsing.

Frequently Asked Questions

How do you make banana muffins really moist?

The key to moist banana muffins is using oil instead of butter, ripe bananas, and not overmixing the batter. A small amount of almond flour also helps create a softer, more tender crumb.

Can I use oil instead of butter in banana muffins?

Yes. Using oil makes banana muffins softer and keeps them moist for longer. This recipe is oil-based, which is why the muffins stay fluffy even after a day or two.

Can I make these banana muffins without almond flour?

Yes. You can replace the almond flour with the same amount of all-purpose flour. The muffins will still be delicious, just slightly less tender.

How ripe should bananas be for banana muffins?

Very ripe bananas are best. They should have lots of brown spots on the peel, which means they’re sweeter and mash easily.

Can I skip the peanut butter cups?

Yes. The peanut butter cups are optional. You can leave them out or replace them with chopped chocolate, nuts, or simply keep the muffins plain.

How long do moist banana muffins stay fresh?

These banana muffins stay moist for up to 3 days when stored in an airtight container in the fridge.

Storage & Freezing

• Store the muffins in an airtight container in the fridge for up to 3 days. They stay soft and moist thanks to the oil-based batter.
• To freeze, place the cooled muffins in a freezer-safe bag or container and freeze for up to 2 months.
• Thaw at room temperature, or warm briefly in the microwave before serving. I love popping them into the toaster oven for a couple of minutes – they taste almost freshly baked again.

More Baking Recipes to Try

If you like baking simple, cozy treats that work well with coffee, you might also enjoy:

• Orange Chocolate Cake – a soft, flavorful cake with a rich chocolate and citrus combo that feels special but still easy to make.
• Easy Coffee Cake Recipe – perfect for mornings or hosting, with that classic crumbly, comforting texture.
• One-Bowl Chocolate Cake – a no-fuss chocolate cake that comes together quickly and hits the spot every time.
• Orange Loaf Cake – moist, bright, and simple, ideal for slicing and enjoying throughout the week.

Before You Get Started

These moist banana muffins are meant to be easy and forgiving. Use ripe bananas, don’t overmix the batter, and make sure the oven is fully preheated so the muffins go straight in once the batter is ready. The peanut butter cups are a fun extra, but the base recipe is solid enough to stand on its own. Simple ingredients, individual portions, and a texture that stays soft for days.