Next, I add the eggs and peanut butter to the mashed bananas and mix everything together until the batter becomes creamy and well combined. The peanut butter adds richness and a slightly nutty flavor that pairs perfectly with the bananas.
Then I gently stir in the baking powder and mix until everything is evenly combined. After that, I fold in the blueberries, being careful not to crush them too much so they stay whole and juicy.
Finally, I divide the batter into the muffin tin and bake for about 25 minutes. I usually check with a toothpick to make sure they’re done. Once baked, I let them cool slightly before enjoying.
Pro Tips for Best Results
One thing I’ve learned after making these muffins several times is that very ripe bananas make all the difference. The more brown spots they have, the sweeter and more flavorful the muffins will be.
Another tip is to use natural peanut butter if possible. It blends more smoothly into the batter and gives a cleaner flavor.
I also like adding the blueberries gently at the end to keep them from breaking and turning the batter too wet.
Common Mistakes to Avoid
The first mistake I made when making these muffins was using bananas that weren’t ripe enough. The muffins turned out less sweet and slightly bland.
Another mistake is overmixing the batter. Since this is a simple recipe, mixing too much can affect the texture. (See the next page below to continue…)