BEST Banana Muffins & Peanut Butter Buttercream

Why You'll Love My Banana Muffins Recipe

These banana muffins are soft, moist, and full of banana flavor. The creamy peanut butter buttercream on top adds a sweet, salty twist that makes them stand out. You don't need a mixer-just a bowl, spoon, and a few simple ingredients. They're perfect for using up ripe bananas and freeze well, so you can bake a batch ahead for easy snacks or lunchbox fillers.

Ingredients Used In Banana Muffins

• Bananas - Use ripe bananas for the best natural sweetness, moisture, and strong banana flavor.
• Self-rising flour - No need to add extra baking powder or salt; this keeps things simple and consistent.
• Super fine sugar (caster sugar) - Dissolves quickly and gives your muffins a soft, tender crumb.
• Vegetable oil or light olive oil - Keeps the muffins moist and light. Olive oil adds a subtle flavor twist.
• Eggs - Help bind the batter and give structure while keeping the muffins fluffy.
• Chocolate chips - Optional, but add sweet pockets of chocolate throughout the muffins.
• Cinnamon - Enhances the banana flavor with a warm, spiced note.

Peanut Butter Condensed Milk Buttercream Ingredients

1. Unsalted butter - Whip it until light and fluffy. It creates the smooth base for the buttercream.
2. Sweetened condensed milk - Adds sweetness and makes the buttercream creamy without the need for powdered sugar.
3. Smooth peanut butter - Gives a rich, nutty flavor that balances the sweetness. You can adjust the amount to taste.

How To Make Banana Muffins

Banana Muffins

Preheat Oven & Prepare Pan: Preheat the oven.

Mash Bananas: Use a fork or potato masher to mash the bananas until smooth.

Combine Ingredients: To the mashed bananas, add self-raising flour, sugar, oil, eggs, chocolate chips, and cinnamon. Mix them together using wooden spoons until well combined, but be careful not to overmix.

Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, using an ice cream scoop or spoon for even distribution.

Bake: Place in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Allow the banana muffins to cool completely before decorating.

Peanut Butter Condensed Milk Buttercream

Beat Butter: In a large bowl, beat the softened butter until it's light, fluffy, and pale in color.

Add Condensed Milk: Incorporate the sweetened condensed milk into the beaten butter and continue beating until smooth.

Add Peanut Butter: Mix in the peanut butter and beat until fully integrated and the buttercream is smooth.

Check Consistency: Ensure that all ingredients are well combined and the buttercream is creamy and spreadable.

Prepare for Piping: Transfer the buttercream to a piping bag fitted with a 1M piping tip.

Storage Tips

• Room temperature - Store unfrosted muffins in an airtight container for up to 3 days. Keep them in a cool, dry spot.
• Refrigerated - If frosted with peanut butter buttercream, store them in the fridge for up to 5 days. Bring to room temp before serving.
• Freezing - Freeze muffins (unfrosted) in a zip-lock bag or airtight container for up to 2 months. Thaw at room temperature before eating.
• Freezing buttercream - You can also freeze the peanut butter buttercream separately. Thaw overnight in the fridge and re-whip before using.

Room temperature - Store unfrosted muffins in an airtight container for up to 3 days. Keep them in a cool, dry spot.

My Top Tip

Use very ripe bananas for the best flavor and texture. The browner the skin, the sweeter and softer they are. Overripe bananas mash easily, blend smoothly into the batter, and add natural moisture. This gives your banana muffins that rich banana flavor and soft, tender crumb that makes them stand out.

Serving Suggestions: Banana Muffins

• Whipped cream and berries - Add a dollop of whipped cream and top with strawberries or raspberries for a fresh, fruity twist.
• Cream cheese frosting - Use the cream cheese frosting from my Eggless Carrot Cake (Crazy Cake Style) for a tangy contrast. It pairs beautifully with banana muffins and adds a soft, creamy finish.
• Peanut butter drizzle - Warm smooth peanut butter and drizzle over each muffin for extra nutty flavor.
• Vanilla glaze - Mix powdered sugar, milk, and vanilla extract for a quick sweet glaze.
• Caramel sauce and sea salt - Drizzle with caramel sauce and add a pinch of sea salt for that sweet-and-salty combo.
• Nutella swirl - Swirl Nutella over the muffins and top with chopped hazelnuts for crunch.

More Recipes You Might Like

• Chocolate Muffin Cupcakes
• Nutella Brownie Cupcakes
• Eggless Chocolate Cupcakes
• Strawberry White Chocolate Muffins

Self-Raising Flour Substitute for Banana Muffins

If you don't have any self-raising flour on hand, a quick and effective substitution can be made using plain (all-purpose) flour along with baking powder.

This a guideline for a large batch (4 cups) that you can make and always have on hand. The recipe can easily be scaled up or down. The process is straightforward:

•   4 cups of plain (all-purpose) flour
•   6 teaspoons of baking powder
•   1 teaspoon of salt (optional, for flavor enhancement)

Place all ingredients in a bowl and mix well. I like to pass it through a mesh strainer 2-3 times to make sure everything is mixed evenly.

Storing Self-Raising Flour

Once you've prepared a large quantity of the self-raising flour substitute, proper storage is essential to maintain its freshness. By following these guidelines, you can ensure that your homemade self-raising flour substitute remains ready and reliable for your baking needs.

• Airtight Container: Transfer the homemade self-raising flour substitute to an airtight container. This prevents exposure to moisture, which can affect the efficacy of the baking powder.
• Cool, Dark Place: Store the container in a cool, dark place such as a pantry or cupboard. Avoid places with direct sunlight or temperature fluctuations.
• Labelling: Clearly label the container with the contents and date of preparation. This helps you keep track of its freshness.
• Shelf Life: The self-raising flour substitute can generally be stored for several months, but it's a good practice to use it within 3-6 months for optimal results.

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