Peanut Butter Banana Muffins

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This recipe was adapted from a recipe that we found in the United States Cookbook under the state of Georgia. The original recipe was called ‘Peanutty Peanut Butter and Banana Bread’ and was baked in a loaf pan for 1 hour and 10 minutes at 350. Our recipe has some variations to the original ingredients but would probably be just as good baked in a loaf pan as well and would probably be even better with a sprinkle of chocolate chips added to the batter.

Peanut Butter Banana Muffins


  • 2 c. all purpose flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/4 c. oil
  • 1 c. peanut butter (we used chunky and the kids loved it)
  • 2/3 c. brown sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 t. vanilla
  • 1/2 – 1 c. chocolate chips, optional
  • 1/2 c. crushed peanuts, optional


  1. Preheat the oven to 350. Spray your muffin pan or loaf pan with nonsitck spray.
  2. Mix the oil, eggs, bananas, sugar, vanilla and peanut butter together in a bowl until well blended.
  3. Mix the remaining ingredients together in another bowl.
  4. Stir the dry ingredients into the first bowl just until blended.
  5. Spoon or pour into your greased pans.
  6. Bake the muffins for 20-25 minutes or until lightly browned.

Haystacks aka Noodle Cookies

As promised I will share the recipe for the cookies we made earlier today. These are super easy to make and I had made two batches, or about four dozen cookies, in less than 30 minutes.

I’ve always called them haystacks but Mr. Awesome knows them as Noodle Cookies. You can probably add other ingredients, desired or maybe even swap the butterscotch chips for chocolate ones.

Mr. Awesome likes them without marshmallows but with plenty of peanuts. The kids like them with marshmallows. That’s how I ended up making two batches.

Haystacks aka Noodle Cookies


  • 11-12 oz bag butterscotch chips
  • 3/4 c. Peanut butter
  • 10-12 oz Chow Mein Noodles
  • 1/2 – 1 c. Salted peanuts, optional
  • 3 1/2 c. Mini marshmallows, optional
  • Directions:

  • Line two baking pans with wax paper.
  • Place the chips in a medium to large size bowl. Microwave on 50% for 1-2 minutes or until mostly melted.
  • Stir in the peanut until smooth.
  • Add other ingredients and stir until well coated.
  • Drop by spoonfuls onto the prepared pans.
  • Cool in the refrigerator for 10-20 minutes.
  • Enjoy!


Oh my! I just had a craving for a Fluffernutter… my fingers are still a bit sticky from it too.

I know this is really not the most nutritious thing to eat for lunch but it certainly was good.

You can also substitute the peanut butter for Nutella…. mmmmm.



  • Peanut butter or Nutella
  • Marshmallow fluff or creme
  • Bread


Spread peanut butter or Nutella on one side of one piece of bread.

Spread marshmallow fluff on another slice of bread.

Put the two pieces together and Enjoy.

These go really well with a cold glass of milk!

Peanut Butter Chocolate Chip Wheels

Peanut Butter Chocolate Chip Wheels


  • 1 can crescent rolls
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 T. vanilla
  • 1 c. peanut butter
  • 1/2 c. chocolate chips


Cream together the sugar, cream cheese and vanilla together until smooth.

Unroll the crescent rolls onto lightly floured surface.

Pinch together the seams and pat or roll the dough out into a rectangle.

Spread the cream cheese mixture over the top of the crescent sheet to about 1/2 inch from the edge.

Sprinkle the chocolate chips on top of cream cheese, press down lightly.

Roll the crescent rolls up tightly and wrap in plastic wrap.

Chill in freezer for at least 2 hours but don’t let it get it get hard.

When chilled preheat oven to 350°.

Line a cookie sheet with parchment paper.

Slice into 1/4 inch slices.

Bake for 12 -14 minutes until golden brown.

Cool on a wire rack.

Peanut Butter Brownie Dessert

Someone passed this recipe to me a while back. I’m not sure where it originally came from but it is so rich I only make it every now and then.

Peanut Butter Brownie Dessert


  • 1 13×9 pan of brownies, cooled
  • 26 oz mini peanut butter cups
  • 4 c. milk
  • 2 packs instant vanilla pudding mix
  • 1 c. creamy peanut butter
  • 4 t. vanilla
  • 2 – 8 oz packs frozen whipped topping, thawed


Cut peanut butter cups in halves. (Save 1/3 c. for garnish.)

In a large bowl, whisk milk and pudding mixes for 2 minutes.

Add peanut butter and vanilla; mix well.

Fold in 1-1/2 packs whipped topping.

Place one third of the brownies in a large glass bowl.

Top with a third of the remaining peanut butter cups.

Spoon a third of the pudding mixture over the top.

Repeat layers twice.

Cover with remaining whipped topping.

Sprinkle with reserved peanut butter cups.

Refrigerate until chilled

Peanut Butter Cracker Cookies

This is a super simple cookie to make that is usually a hit everywhere! The kids can help with this as well. 

Peanut Butter Cracker Cookies


  • 2 sleeves of Ritz crackers
  • Creamy peanut butter
  • 1-2 c. Chocolate chips, melted


Spread peanut butter between two crackers as you would for a simple peanut butter cracker. 

Dip the filled crackers in melted chocolate. Set on wax paper lined cookie sheet. 

Chill for about 30 minutes and enjoy. 

Peanut Butter Bites

I don’t remember where this recipe came from but peanut butter and chocolate are almost always winners here. The kids have fun rolling the balls and dipping them in the chocolate. Eating them is lots of fun too 🙂

Peanut Butter Bites


  • 1 (18-ounce) jar creamy peanut butter
  • 2 1/2 c. confectioners’ sugar
  • 1 t. vanilla extract
  • 8 ounces semi-sweet chocolate chips


Use a mixer to beat the peanut butter and sugar together until smooth and stiff. Beat in the vanilla extract.

Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

Carefully melt the chocolate chips. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to harden.


Peanut Butter Fudge

This is an alternate version of the Milk Chocolate Fudge

Peanut Butter Fudge


1 1/2 cup sugar

2/3 cup evaporated milk

2 tablespoons butter

1/4 teaspoon salt

1- 7 ounce jar of marshmallow creme

1 1/2 cup peanut butter chips

1/2 cup chopped peanuts, if desired

1 teaspoon vanilla


Line 8 x 8 pan with wax paper.

Combine marshmallow creme, sugar, milk, butter, and salt over medium heat.

Bring to a full boil. Boil five minutes, stirring constantly.

Working quickly, remove from heat and stir in chips. Stir until melted and smooth.

Fold in nuts and vanilla.

Pour into lined pan and chill for two hours.

Cut into 2 inch pieces and store in airtight containers.

Note: Can also be poured into cupcake liners for individual servings.

Peanut Butter Cake Mix Cookies

We love peanut butter here at our house. This is our go to recipe when we get the urge for peanut butter cookies. These are super simple to make and taste delicious. The kiddos love to help with rolling the dough into balls and using the fork to flatten them.
Peanut Butter Cake Mix Cookies (link to original post from Real Mom Kitchen)
  • 1 package yellow cake mix
  • 1 cup creamy peanut butter (can also use crunchy if you like)
  • ½ cup canola oil
  • 2 large eggs
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all of the ingredients except the sugar. Mix together until well combined.
  3. Shape dough into small round balls and place on a cookie sheet. Using a fork dipped in sugar, lightly flatten the balls making a criss-cross pattern on the top.
  4. Bake all cookies at 350 degrees for 10-12 minutes (check at 9 or 10 minutes to prevent over-browning). Makes 2 dozen cookies.

PB Toast

Simply toast your bread and spread with your favorite peanut butter. Goes well with bananas.

Easy Peanut Butter Fudge

Easy Peanut Butter Fudge

2 c. sugar

1/2 c. milk

1 t vanilla

3/4 c. peanut butter

Bring sugar and milk to boil. Boil 2 1/2 minutes, remove from heat and stir in vanilla and peanut butter. Let cool and enjoy!

Better Than Boxed Muffins

Basic Muffins (I do not remember where I got this recipe from but will give credit when I remember.) Blueberry muffins are the favorite here at our house.

I often double the recipe so we will have some muffins for snacks later in the day.

Better Than Boxed Muffins


  • 2 cups flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup oil or melted butter
  • 1-2 t. Vanilla, optional
  • 2-3 T. sour cream, optional


Mix ingredients together. Spoon into a greased Muffin Pan, 2/3 full. Bake at 400° for 20-25 minutes. Makes about 12-15 muffins.

Add these ingredients to a basic muffin mix or recipe to liven up your muffins:

Bacon or Ham – Reduce sugar to 2 Tbsp. and add 1/2 cup chopped bacon or ham
Blueberries – 1 cup, may also add a touch of vanilla
Cherries or cranberries – 2/3 cup of cherries or cranberries, mixed with 2 Tbsp. of sugar first
Dried fruit – 1/2 cup apricots, currants, peaches, figs, prunes, raisins or dates
Nuts – 1/3 cup chopped
Cheese – 1/2 cup grated cheese and 1/8 tsp. paprika
Cornmeal – 1 cup cornmeal and 1 cup flour
Whole wheat – 1 cup whole wheat flour and 1 cup flour. This is especially good with crumbled bacon.

Chocolate chips- 1/2 – 1 c chips, 1 t vanilla

PB Chocolate chip- 1/2 c. chocolate chips, 1/2 c. peanut butter, 1 t vanilla

Cinnamon Roll Muffins – 1/4 c. Brown sugar, 2 T. Flour, 1/4 c. Melted butter, 1 T. Cinnamon – mix together and swirl on top of the batter before baking. Top with glaze, if desired. Glaze – 3/4 c. powdered sugar, 1-2 T. milk, 1/2 t. vanilla (optional)

Experiment with different flavors and ingredients to make your own favorite. I will continue to add variations as we come up with them as well.