These peanut butter banana muffins taste like a treat, but they’re made with whole wheat flour, Greek yogurt, and naturally sweet honey and bananas. Adding mini chocolate chips and drizzling with melted peanut butter is optional, but definitely recommended!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more helpful success tips. I also made a few small changes to the recipe, which are reflected in the printable recipe below.
I’m bringing back a favorite! Hard to believe these muffins have been a repeated staple in my kitchen for so long. I now exclude the added brown sugar and sweeten them exclusively with honey, which improves the taste and means there isn’t any added refined sugar. Except for those chocolate chips… a necessity! 😉
One reader, Sam, commented: “These muffins were DELICIOUS and SO EASY to make! I had all the ingredients already in my kitchen! They were so warm and best eaten right when you take them out of the oven! I melted peanut butter with some honey for added sweetness to add on top of the muffins! Everyone in my house loved them. ★★★★★“
Why You’ll Love These Healthier Peanut Butter Banana Muffins
- Made from basic ingredients
- Super moist with loads of peanut butter flavor
- Quick and easy, just like regular banana muffins
- Nutritional boost from whole wheat flour and Greek yogurt
- Naturally sweetened with bananas and honey
- Like banana bread, they’re a delicious way to use up your spotty bananas
Ingredients You Need & Why
- Bananas: Bananas naturally sweeten the muffins. Make sure you’re using super-brown-speckled bananas—the riper, the better. Same goes for regular banana muffins. You can use thawed frozen bananas in this recipe—read about how to freeze and thaw bananas for baking.
- Honey: I love honey and peanut butter together, and try to combine the two as often as possible. Feel free to swap maple syrup or agave in its place. Using liquid sweetener, as opposed to dry like granulated or brown sugar, also keeps the muffins extra moist and tender. And if you have any leftover, make a batch of homemade honey butter to enjoy with your muffins!
- Greek yogurt: I love to add protein-packed Greek yogurt to muffin recipes because it gives them a soft interior without all the fat from butter.
- Coconut Oil: Just a smidge! The muffins taste a little rubbery without *some* oil.
- Egg: An egg helps to bind the ingredients together. (Plus adds a little more protein!)
- Almond milk: Or any type of milk, dairy or nondairy, you prefer.
- Creamy peanut butter: You can use natural (with the oil stirred in) or processed peanut butter in these muffins, but stick to the smooth creamy kind. Crunchy peanut butter makes for crumbly baked goods.
- Cinnamon, vanilla extract, salt, baking powder, & baking soda: Flavor and rising essentials.
- Whole wheat flour: I like to use whole wheat flour when I can, particularly when I make healthier versions of my favorite treats, like this whole wheat banana bread. These muffins can also be made with all-purpose flour, or a mix of both. I usually make them with a mix of both, as pictured.
- Chocolate chips: Optional, but recommended! Grab a bag to make these muffins and then make a batch of Nutella swirl peanut butter banana bread to use up the rest.
Using Whole Wheat Flour Instead of All-Purpose
Whole wheat flour has a big nutritional advantage over refined white flour—it’s richer in protein, fiber, and minerals. It’s also heavier and heartier than white flour, so it works especially well in muffin recipes, which naturally have a denser texture than cake—take these morning glory muffins, bran muffins, or these applesauce muffins, for example.
Whole wheat flour absorbs a lot of liquid, so it can dry out your baked goods. But in this recipe we’re canceling that out with the super moist content of the mashed banana.
How to Mash Bananas
I started doing this a while ago and it’s been a total game changer whenever I make banana muffins, breakfast cookies, banana bread, or chocolate banana bread. Just use your mixer to mash bananas! Peel and break the bananas into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.
If you’d rather not use the mixer (it really isn’t necessary for this recipe), just mash the bananas in a big bowl with a fork or even a potato masher. You need 1 cup (230g) of mashed banana, which is about 3 medium or 2 large ripe bananas.
How to Make Peanut Butter Banana Muffins
The process is really easy. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in the chocolate chips, if using. The batter is pretty thick.
Success Tip: When you fill your muffin liners, make sure you fill the cups until practically full. They won’t overflow (like if you overfill the liners for vanilla cupcakes), because you’ll bake them at two different temperatures. This is my high-temperature trick for sky-scraping muffin tops. Start baking the muffins in an extra-hot oven; the initial burst of high heat raises the muffin tops straight up. After 5 minutes, reduce the oven temperature to cook the centers of the muffins for the remaining bake time. It’s such a simple trick that produces beautiful, bakery-display-case-worthy muffins.
You are just going to love these muffins. They are PACKED with flavor, moisture, and warmth. Lightly sweetened, cinnamon-spiced, and enough peanut butter flavor to make a peanut butter cup jealous.
Are These Peanut Butter Banana Muffins Healthy?
I’d say these are a healthy-ish treat. Like my banana chocolate chip breakfast cookies, blueberry banana muffins, or these peanut buttery no-bake chocolate fudge oat bars, they are made with some healthier alternatives to traditional baking ingredients, but still include sugar. When it comes to labeling recipes as healthy, use the best judgment for YOU.
Print
Peanut Butter Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These peanut butter banana muffins taste like a treat, but they’re made with whole wheat flour, Greek yogurt, and naturally sweet honey and bananas. Adding mini chocolate chips and drizzling with melted peanut butter is optional, but definitely recommended!
Ingredients
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/2 cup (170g) honey (or pure maple syrup)
- 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
- 2 Tablespoons (28g) coconut oil, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
- 1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
- 2 teaspoons pure vanilla extract
- optional: 1/2 cup (113g) mini chocolate chips
- optional: 1/4 cup (63g) creamy peanut butter, melted
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
- Pour in the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.
- Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Drizzle muffins with melted peanut butter, if desired.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk
- Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
- Milk: You can use any milk, dairy or nondairy.
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 16.2 g
- Sodium: 214.7 mg
- Fat: 9.1 g
- Carbohydrates: 32.9 g
- Fiber: 3.2 g
- Protein: 6.3 g
- Cholesterol: 15.9 mg
Reader Comments and Reviews
Excellent recipe! Added peanut butter chips and topped with brown sugar and yummm! Served with homemade concord jelly.
These muffins are super delicious and healthy! I freeze double batches of them whole wheat for my busy mornings. Pair them with a couple of Sallys mini frittatas (also made and frozen in advance) and you have a hearty and delicious breakfast that’s ready in 2 minutes! Thank you for the amazing recipes!
My family’s new favourite
Thank you so much for sharing, can I replace the peanut butter with Nutella?
Regards
Susan
Hi Susan, we haven’t tested nutella in these muffins but can’t see why not. Let us know if you give it a try!
These are amazing!! They’re super soft and tender, not overly sweet and the recipe is just perfect. Came out delicious and perfect the very first time I made them.
I used a jumbo muffin tray to make 6, but even with lengthened bake times they were not fully cooked in the middle. I ended up taking them out before they burned on the outside and cut them in half to try and cook the rest.
Everything was the same aside from using oat flour instead of regular flour.
Wondering what could be the issue? My oven is quite small so normally baking through isn’t an issue. I started at 425 then down to 350 after 5 mins as instructed.
Hi Dani, the oat flour could be a contributing factor. It has very different baking properties than all purpose flour (or whole wheat flour) and absorbs wet ingredients differently, which could be while the middles are taking longer to cook.
Delicious! My family really enjoyed these muffins. Thank you for another great recipe. Your website is my go- to favorite for baking. Thank you!
I used whole wheat pastry flour because that is what I had on hand and it was getting close to expiration date. Worked out beautifully, they were not crumbly and incredibly yummy.
These muffins are delicious! I used sour cream instead of the yogurt, and canola oil instead of coconut oil. Will definitely be making these again. Thanks again for a great recipe.
Sally thank you. This recipe was simply gorgeous. Simply soft and luscious. The next day it was
still moist. I substituted the Greek Yoghurt with sour cream. Love this recipe.
For those who have not yet tried it and you are looking for a healthier
version which still has great taste, then give this one a go. You won’t regret it.
Lovely lovely!!! My muffins came out so beautifully, they look like your typical cartoon muffin with the rounded and cracked mushroom head! Just how a muffin is supposed to look. Absolutely lovely and quality!
Hi Sally! Could I add nuts/oats for more protein to this recipe? Thanks!
Hi Jane, you could add about a cup of nuts to the batter. It would take some recipe testing to properly incorporate oats, since they’re a dry ingredient and could make the muffins taste a bit dry without some other tweaks to the batter. You might be interested in these blueberry oatmeal muffins. Let us know what you try!
Could Apple sauce be substituted for the banana? I realize it would change the taste but Apple sauce is always on hand and bananas are not.
Hi Debbie, applesauce should work just fine.
Deliciious muffins – moist and flavourful unlike some muffins made with whole wheat flour. The technique of starting baking at a higher temperature is brilliant! Is there a formula to convert recipes that are baked at a constant temperature? Thanks for a great recipe!
Can I use brown sugar instead of honey or maple syrup or would that make the muffins too dry?
Hi Mahathi, brown sugar should work just fine here if needed.
Quanitity of brown sugar?
I wouldnt change a thing. These are perfect. The flavor is scrumptious.
Can you sub applesauce for the coconut oil?
Hi Cat, we don’t recommend it. You could use vegetable/canola oil instead. The muffins taste a little rubbery without *some* oil.
Hi Sally! Your recipes are always a huge hit! I was looking for a healthy peanut butter banana muffin, and I was so excited to come across this recipe by you. Have you experimented with and have any tips for cooking in silicone? I was planning to make mini muffins for my son in a silicone mini muffin pan.
Hi Angela, we don’t typically bake in silicone baking pans, but you certainly can. Baking time should be about the same. Sorry we can’t offer more advice here! Hope you enjoy the muffins!
Yum! I used almond butter, subbed apple sauce for banana and threw in some walnuts. So good.
Hi!!!i wanted to see if this a batter you could leave in the fridge overnight??
Hi Stevi! No, we don’t recommend it.
Loved how soft these muffins were! I doubled the cinnamon and I think I could have tripled it for more cinnamon flavor.
Made these today, with almond butter, and they’re really good. So easy also.
I am not a baker at all but was craving muffins this morning and came cross your recipe. My muffins turned out soooo good! Soft and fluffy! Thank you!
I love this recipe, I can’t stop making them or eating them.
I add the mini chocolate chips. But instead of putting Peanut butter on top. I add 1/2 cup peanut butter chips to the mix and sprinkle a few on top. It’s peanut butter overload but in a good way. They are so good. Thanks Sally!
Is there a substitute for the coconut oil?
Hi Kelly, you could use vegetable/canola oil instead. The muffins taste a little rubbery without *some* oil.
A favorite for my family!
These muffins were yummy! I made per directions but subbed plain flour for whole wheat. I used sugar free mini chocolate chips so my diabetic husband could more easily eat one. He loved them too. They rose beautifully, just like the recipe says.
I used a cup of whole wheat flour and 3/4 cup of white, worrying that they would be too dense. They are amazingly cake-like. I’m going to try all whole wheat next time. Fantastic recipe!
Hi. Is it possible to make these dairy free?
Hi RK, you could try using a plant-based yogurt in place of the dairy yogurt/sour cream. You can also use dairy free milk.
Can’t tell you how grateful I am for this recipe. I have a nutrition-resistant teenage daughter, and these muffins are now her breakfast staple. So good, and these are definitely healthy in my book!
It looks amazing but I can’t have dairy. I can usually substitute almond milk but what about for the yogurt?
Hi Harriet, you can try a non dairy yogurt.
I used Oatly Greek yoghurt and oat milk (UK supermarket brand) in pancakes just today actually, and they worked perfectly – same texture as using dairy ingredients (I don’t have allergies nor am I vegan, and have had lots of pancakes for breakfast recently so I really mean it when I say there was no difference between dairy version and non-dairy)
I’m always looking for a good muffin and I found one for sure! I had to swap out coconut for vegetable because that’s what I had but Wow! So good and moist! It’s going to be a staple in our house for sure. Thank you!