Skinny Peanut Butter Banana Muffins.

Peanut butter, banana, and honey come together in these healthy whole wheat muffins. Chocolate chips are optional, but necessary…

You won't even realize these Skinny Peanut Butter Banana Muffins are lightened-up! Get the recipe at

Meet my latest breakfast. And snack. And midnight snack. And oh-my-gosh-I’m-finished-my-cookbook-manuscript snack.

Healthified peanut butter banana muffins that you can actually feel good about eating. Sweetened with honey and mashed bananas, left moist from ripe bananas and protein-packed Greek yogurt, whole-wheat, creamy peanut butter, mini chocolate chips, and a melted peanut butter drizzle – the last two things are totally optional, but kinda required if you ask me.

My love for peanut butter runs deep.  And peanut butter lovers deserve a healthy treat every now and then, right?!

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey.

All of the ingredients packed inside are normal, familiar, and you might just have them all inside your pantry right now.  I didn’t even need to make an extra trip to the grocery store when my peanut butter craving hit.  → LOVE it when that happens.

(peanut butter craving is a daily occurrence.)

There aren’t any beans hiding inside the muffins. No expensive and chalky-tasting protein powders, no beets (yes I’ve seen that), no strange sweeteners you can’t pronounce… basically nothing weird.  Good-for-you, ordinary ingredients that are hiding under your nose.

And my gosh, they look incredible don’t they?

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey.

Like all of my skinny muffin recipes, making them is actually quite simple.  Buy a couple bananas now and wait a few days for them to get a little speckly brown.  The riper, the better.  The bananas will act as a natural sweetener.  With the bananas, I use a touch of brown sugar and 1/4 cup of honey.  I love honey and peanut butter together and try to combine the two as often as possible in my baking.  Feel free to use pure maple syrup instead.

The brown sugar? I found that the muffins weren’t perfect without it.  You’ll only be using 4 Tablespoons of the stuff – which equates to only 1 teaspoon of brown sugar per muffin.  You can certainly leave it out, but you may not enjoy the muffins as much as you could. ;)

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey.

I love to add protein-packed Greek yogurt to my healthy muffin recipes. It gives them a tender, moist interior without all the fat from butter or oil. Plus, it’s packed with muscle-building protein. I use 0% Chobani Plain, but any fat content would be just fine.  You could even use Chobani’s banana, vanilla, or honey flavors too!

The peanut butter.  Oh my lanta, the peanut butter.  I’ve tested the muffins with natural, homemade honey roasted, and non-natural peanut butter (like Jif).  The muffins are fantastic with any of them!  I love using Skippy Natural because it is not oily.  If using natural, make sure it isn’t oily.  Oily peanut butter will drastically weigh down the muffins. Do not use powder peanut butter.

Jude likes to help in the kitchen; he’s a great peanut-butter-cleaner-upper.

Jude - Peanut Butter

When you fill your muffin tins, make sure you fill them up until practically full.  Don’t be scared, they won’t overflow.  You’ll be baking the muffins at two different temperatures.  An initial burst of hot air for 5 minutes, then a lower temperature for the remaining time. The initial high temperature will create a lovely dome in your muffins. But only if you fill them practically all the way full.

Like so:

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey.

Like I mentioned earlier, the mini chocolate chips are completely optional.  There are so few mini chocolate chips in the batter – just enough to taste the chocolate.  Feel free to leave them out.  You could add nuts, dried fruits, or leave the muffins plain.

I personally love banana, peanut butter, and chocolate together – so into the batter the chocolate chips went. ;)

You won't even realize these Skinny Peanut Butter Banana Muffins are lightened-up! Get the recipe at

I only drizzled a few of the muffins with melted peanut butter.  Can you guess which muffins Kevin and I liked the best?!  Yeah, umm these muffins are the next best thing to a spoonful of peanut butter.

I wrote the recipe with enough extra peanut butter to drizzle on top of each muffin.  But again, you don’t have to drizzle away.  Something about enjoying a warm, healthy muffin full of peanut butter (and warmed peanut butter on top!) is so comforting in the morning. Especially when I come in from a 45 degree run with Jude at 7am.  Apparently it’s already winter?!

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.  Eating just one with some fruit held me over until lunch. They are filling!

Don’t like the flavors in these muffins? I have plenty more healthy muffin recipes for you!

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey.

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Skinny Peanut Butter Banana Muffins.

Peanut butter, banana, and honey come together in these healthy whole wheat muffins. Chocolate chips are optional, but necessary...

Yield: 12 muffins

Prep Time: 10

Total Time: 30 minutes



  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup dark brown sugar
  • 1/2 cup 0% Plain Chobani Greek Yogurt (or regular yogurt, any flavor/fat content)
  • 1 large egg
  • 1/3 cup unsweetened almond milk (or cow's milk, soy milk, rice milk)
  • 1/2 cup creamy peanut butter (non-oily natural style is OK)
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups white whole wheat flour (or an even mix of whole wheat + all-purpose)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/3 cup mini chocolate chips
  • 1/4 cup creamy peanut butter, melted


Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.

In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.

Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. See photo above for a visual.  Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  Drizzle muffins with melted peanut butter if desired. Muffins stay fresh at room temperature for 3 days. Muffins without peanut butter on top freeze well, up to 3 months.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are a few more healthy peanut butter treats:


Peanut Butter Banana Chocolate Chip Oatmeal Bars

Peanut Butter Chocolate Chip Banana Oatmeal Bars


Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola by


Chewy Fudge Granola Bars (packed with PB!)

No Bake Chewy Fudge Granola Bars


Peanut Butter & Jelly Protein Smoothie (23 grams protein)

Peanut Butter & Jelly Protein Smoothie


Skinny Chocolate Peanut Butter Swirl Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes





207 Responses to “Skinny Peanut Butter Banana Muffins.”

  1. #
    Susanne Fellowsposted September 30, 2013 at 9:32 am

    These muffins turned out fantastic! They look beautiful and taste amazing!


    • Sallyreplied on September 30th, 2013 at 10:04 am

      I am very glad you love them Susanne!


  2. #
    Mariamposted September 30, 2013 at 9:20 pm

    Mm pb & banana & honey &chocolate! Yay I have some ripe bananas on hand! I think I’ll remove the brown sugar (I am really anti-sugar), use cacao nibs instead of the choc chips and use full fat yoghurt (fat free isn’t as healthy as we’ve been led to believe!) and maybe a little splash of macadamia oil! Looks delicious, as always Sally!


    • Sallyreplied on September 30th, 2013 at 9:43 pm

      Great! Hope you enjoy your version, Mariam!


  3. #
    Kimposted September 30, 2013 at 10:10 pm

    Made these muffins yesterday, they are delicious! I just entered them into a calorie counter, and mine came out to about 221 cals per muffin. A bit more than I thought, but maybe tweak it a bit next time. Love your site!! I also made the double choco chip muffins and peanut butter frosting. yum yum.


    • Sallyreplied on September 30th, 2013 at 10:17 pm

      A much healthier and filling way to eat 200 calories than if you were eating a muffin with all white sugar, white flour, no fiber and no protein. I’m so happy you enjoyed them Kim!


  4. #
    Katieposted October 2, 2013 at 6:03 pm

    All I can say is YUM, YUM, YUM! This is all I want to eat for breakfast now! I am obsessed with peanut butter, dark chocolate and bananas. In fact, I often slice a banana in half longways, smear it with pb and stud it with dark chocolate chips. Then I stick the other half on top, wrap it in foil and bake it for a few minutes in the oven. Anyway, these muffins bring my three favorite things together in one healthy, delicious treat! I used some homemade applesauce in place of the yogurt because I didn’t have any and they were amazing. THANK YOU!!!


    • Sallyreplied on October 2nd, 2013 at 6:25 pm

      Katie, I think I love you. Your banana snack in the oven… sounds like a dream come true! Why have I never thought of that before. Pure genius. I can’t wait to try it! I am so glad that you loved these muffins. And homemade applesauce sounds perfect. Thank you so much!


      • Katiereplied on October 2nd, 2013 at 7:30 pm

        Haha, not as much as I love you for all these delicious recipes! I came across your blog about a month ago and have been in baking heaven ever since. Thank YOU so much!

        P.S. I saw that you are originally from the City of Brotherly Shove, aka Philly! I’m from Souderton, which is about 45 min. from downtown Philly and right next to Lansdale. :)

        • Sallyreplied on October 2nd, 2013 at 8:54 pm

          I live RIGHT around Souderton. Well, my parents do that is. :)

  5. #
    Katieposted October 2, 2013 at 9:07 pm

    No way! Where did you go to high school? I graduated from Souderton in 2005. I miss it! My parents still live there but I’m currently in Jacksonville, Florida. I hate the South but my husband is in the Navy and we’re stationed here.


  6. #
    Anastaciaposted October 3, 2013 at 5:09 pm

    These sound delicious – peanut butter muffins is a top idea but I have a question: would it be a big loss to avoid bananas? I’m not very fond of them and personally wouldn’t have them with something with peanut butter (which is the best thing in the world). Is there anything they can be replaced with or just missed altogether?


  7. #
    Biancaposted October 4, 2013 at 10:18 pm

    This look beautiful. I don’t have a sweet tooth, so I’m planning to reduce the sweetener. Do you suggest dialing down the sugar or the honey? Thanks! :)


    • Sallyreplied on October 5th, 2013 at 8:44 am

      You may reduce both slightly if you’d like.


  8. #
    Erikaposted October 5, 2013 at 6:20 pm

    These are so so delicious!!
    I have a recipe for pb cupcakes that I love a lot but they are just so unhealthy. I can’t help but feel guilty whenever I eat one. But these are so great because I can get my pb fix without feeling bad!!
    …of course now that I feel healthy I eat twice as many…probably defeats the purpose. oh well!!
    Thanks for a super yummy recipe!
    Btw I substituted walnuts for the choco chips and turned out really well!


    • Sallyreplied on October 6th, 2013 at 9:20 am

      Hey Erika! I’m glad you tried my PB banana muffins. I love them so much and have made them a TON since I posted this recipe. I have a freezer full of them. Anyway, your substitution for the chocolate chips sounds great. I need to try them with walnuts next!


  9. #
    Jennifer Millerposted October 9, 2013 at 3:27 pm

    Oh. My. I just made these with my 2 1/2 year old. I didn’t have any choc chips, but had some milk chocolate dove bites so I chopped those up. These are dee-lish! And I used chunky peanut butter since that is all we buy. Quite possibly my new favorite muffin! I think I’ll make these for my next freezer meals group!


    • Sallyreplied on October 9th, 2013 at 4:48 pm

      I can only imagine how amazing those dove bars inside these muffins, Jennifer! And a freezer meals group… I love that.


  10. #
    kristinposted October 11, 2013 at 10:19 pm

    Hi! I am obsessed with the skinny peanut butter banana muffins. Do you know the calories per muffins for those and the skinny chocolate peanut butter swirl !? Please let me know! Thanks for sharing your excellent recipes!


    • Sallyreplied on October 13th, 2013 at 9:46 pm

      No, I do not.


  11. #
    Isabellaposted October 17, 2013 at 2:58 pm

    The weather outside is begging for me to make these after my last class…cannot wait to try these! Sally- you’re a baking goddess!


    • Sallyreplied on October 17th, 2013 at 4:32 pm

      You are so sweet. I’m no goddess, just a little baking obsessed. ;) Enjoy these muffins!


  12. #
    Laikaposted October 20, 2013 at 2:23 am

    Hi, Sally!

    I baked your salted caramel chocolate chip cookies yesterday and they were divine! Thank you so much! By the way, what if I can’t find whole wheat flour for this recipe? Will it still taste the same if I use all-purpose flour? Or should I tweak the amount?

    Hoping for your response!


    • Sallyreplied on October 20th, 2013 at 11:32 am

      You may use 1 and 3/4 cups all-purpose flour instead of whole wheat. The muffins’ texture will be slightly lighter. You’ll enjoy them!


  13. #
    mais saedposted October 23, 2013 at 1:04 am

    Hi , i wanna ask do you have a youtube channel cause you have so many great recipes and it’s a little easier to watch a video for them


    • Sallyreplied on October 23rd, 2013 at 8:59 am

      Hi Mais! No, I do not have a youtube channel.


  14. #
    Nemoposted October 26, 2013 at 9:54 am

    Hi Sally, I just finished making these and they turned out perfect!
    your muffin recipes are just my favorite to make, i always get compliments on them and get asked for more and more.
    I love your recipes and your method and cant wait for your recipe book(I never use recipe books so yours will be the first in my kitchen).
    I also would like to second the suggestion of starting a youtube channel, it really is a revolutionary website that will bring your recipes to millions of people who love baking (:


    • Sallyreplied on October 26th, 2013 at 10:13 am

      Nemo, I’m so happy to hear that you are excited about my cookbook! And even happier that you love these muffins. I love baking muffins for breakfast. The options are endless. Great suggestion about a youtube channel. Don’t have the time to do any of that at this point, but maybe in the future. Thanks!


  15. #
    Annikaposted October 27, 2013 at 8:09 am

    I just made these and they taste so amazing, not healthy at all! I’m loving your blog so much, I’m definitely wishing for your baking book for christmas :) I was a little worried when making these because my wet ingredient mixture was quite runny, but they turned out just fine :)

    ps. Thank god you have healthy choices too which I can alternate with, otherwise I’d be in trouble :P


    • Sallyreplied on October 27th, 2013 at 5:07 pm

      I like to balance things out with healthy and truly decadent. Makes me not feel as bad posting all the crazy chocolate overloaded stuff! I am so glad you love these muffins, Annika! Thanks so much for taking the time to report back.


  16. #
    Mary Spinelliposted October 27, 2013 at 9:36 am

    Sally these PB muffins are to die for, thanks for sharing this recipe, I truly luv them……keep sharing your healthy recipes….have a great day…..Mary from Montreal


  17. #
    Katieposted October 30, 2013 at 8:03 pm

    About how many cups of banana should I use? I am using my banana “mush” from the freezer and i already portioned it off into 1 cup servings :)


    • Sallyreplied on October 30th, 2013 at 8:41 pm

      Hi Katie! You’ll need about 1 cup of mashed bananas.


      • Katiereplied on October 30th, 2013 at 9:37 pm

        Thank you for the quick response!!

  18. #
    Taylorposted November 6, 2013 at 9:54 am

    Hello from Nevis, West Indies! I am baking with some limited equipment. Can I put the batter into a 9×13 baking pan instead? I don’t want to run out of batter.


    • Sallyreplied on November 6th, 2013 at 12:47 pm

      Hi Taylor! There actually won’t be enough batter to fit that large of a pan. It would, however, fill an 8×8 or 9×9 inch baking pan. The baking time? I’m unsure. I’ve never tried it before. Longer than this time though for sure.


  19. #
    Chrisposted November 7, 2013 at 9:30 pm

    PHENOMENAL!! Sally, I think you are going to be my new best friend!! ;) lol made these tonight with my 1.5 year old, he did the mixin & spoon lickin, we used dark chocolate & flax instead of an egg, yum, yum, yum!!!!! I will be making these again & again, & I can’t wait to try EVERYTHING on here!!


    • Sallyreplied on November 8th, 2013 at 6:22 am

      Very glad to hear it, Chris. Let me know what you and your little one make next!


  20. #
    Leslieposted November 18, 2013 at 5:35 pm

    Hi Sally! Was hunting around for a good banana recipe and it brought me to your wonderful site! We are currently kitchen-less for a time while we’re renovating and I thought I’d whip up a surprise for my hubby. Am thinking I trying them in my toaster oven- it would probably be easier to do it in a loaf pan. Have you ever tried making this recipe as a loaf? Thoughts?


    • Sallyreplied on November 18th, 2013 at 7:52 pm

      Leslie, I am jealous of your kitchen renovation! I can’t wait to have a big nice kitchen one day. You could definitely use this batter in a loaf pan, but I am unsure of the baking time since I’ve never tried it before myself. But typically this type of muffin batter would be just fine in a loaf pan.


  21. #
    Heatherposted November 20, 2013 at 12:39 pm

    Made the banana peanut butter muffins, love, love, loved them but, really would like to know calories and nutrition information for them. I’ve looked several times to no avail and as an avid calorie counter (And protein) I would really like to know. All your recipes look great, will definitely try more!


    • Sallyreplied on November 20th, 2013 at 4:03 pm

      I don’t know the calorie content of my recipes. Maybe an online calorie calculator could help. Glad you enjoy these muffins!


  22. #
    Nicoleposted December 11, 2013 at 11:14 am

    Can’t wait to make these! Do you think I could use coconut milk instead of almond?


    • Sallyreplied on December 11th, 2013 at 11:36 am

      You sure could! Enjoy, Nicole.


  23. #
    Biancaposted December 28, 2013 at 7:53 am

    Just made these muffins, and they smell so drool-able. Unfortunately, the first 6-muffin batch was a tad dry, and the muffins were slightly charred on top. (It, uh, didn’t stop me from eating them.) Could it be because my oven runs a tad on the hot side? I reduced the honey and sugar, so could that be responsible for the dry-ness? Trying to resolve the charred muffin top problem, I tried the “cover the pan with tinfoil” method. Let’s hope it’ll work out!


    • Biancareplied on December 28th, 2013 at 8:02 am

      Another question: if freezing muffins, how should I reheat them? In the microwave? And if so, how long? Thanks!


      • Sallyreplied on December 28th, 2013 at 3:25 pm

        Hey Bianca – I usually warm the muffins up in the microwave until warm, 30 seconds usually. And I would check your oven temperature with an oven thermometer. M oven runs hot, so I’m able to control it with a thermometer.

  24. #
    Ellenposted January 7, 2014 at 6:37 pm

    Can I substitute Nutella for peanut butter?


    • Sallyreplied on January 8th, 2014 at 8:32 am

      No you cannot, Nutella bakes up much differently in some recipes and I fear the muffins won’t have the same consistency or texture with Nutella. Here are all of my recipes with Nutella if you’re looking for any?


      • Ellenreplied on January 8th, 2014 at 5:59 pm

        Hey Sally, Thanks for the recipe suggestions. I couldn’t wait to try this recipe so I substituted with nutella before you were able to respond. The muffins actually turned out really good they just took an extra min or two to cook all the way through. Just thought I would let you know that :) I will definitely check out your other recipes.

        • Sallyreplied on January 10th, 2014 at 6:57 am

          Oh great Ellen! I’m so glad they turned out well.

  25. #
    Megan Oposted January 8, 2014 at 11:37 am

    I used up my stores of brown sugar earlier for the kids’ oatmeal :( what can I use to substitute??


  26. #
    Bethanyposted January 11, 2014 at 6:55 pm

    These look amazing!! Do you know about how many calories are in a muffin?


    • Sallyreplied on January 12th, 2014 at 3:13 pm

      I do not, sorry. Hope you enjoy!


  27. #
    Kimmyposted January 16, 2014 at 3:59 am

    Is there a “fat” version of this?


  28. #
    Danielleposted January 19, 2014 at 9:50 pm

    Do you think it is possible to substitute the flour with gluten free flour


    • Sallyreplied on January 20th, 2014 at 8:49 am

      I do not bake with GF flour, so I’m not sure.


      • Danielle Bowersreplied on January 20th, 2014 at 10:24 am

        Okay…I’ll have to experiment a bit. My husband has celiac disease and really enjoys baked goods so I’m always looking for something he can enjoy!

    • Daniellereplied on January 24th, 2014 at 9:46 pm

      Hi Danielle, (my name is also Danielle ironically)
      I had the same idea! See my post below! I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour and made some other adjustments as well. (I’m allergic to Dairy and Eggs as well). They came out amazing! Super fluffy, which I usually don’t find when baking GF. maybe it has to do with the fact that I used 3 bananas instead of two? Anyways see below! Good luck!


      • Sallyreplied on January 26th, 2014 at 7:19 am

        Thanks for pointing her in the right (very helpful) direction, Danielle.

  29. #
    Abbyposted January 22, 2014 at 10:21 am

    I made these the other day & they were delicious! However, they weren’t real banananey (if that’s even a word, which I don’t believe it is.) I even used banana flavored Greek yogurt! my bananas were really ripe & had been in the freezer, wasn’t sure if this could be why?


    • Sallyreplied on January 22nd, 2014 at 10:28 am

      Hey Abby! Banana-y is totally a word in my world. And I’m sorry you didn’t feel their banana flavor was strong enough. I’m happy you liked them, but maybe you can add up to 1/4 cup more mashed banana. I always use fresh, very ripe bananas (not frozen) and always feel the banana flavor is strong. Alternatively, you could slice up a few bananas and put them on top of the batter before baking – like what I did here:


  30. #
    Leilaniposted January 24, 2014 at 12:37 am

    I adore these! I made them tonight because I’ve been craving something sweet to go with my black coffee. So healthy muffins were definitely a go to! I added walnuts to mine, so delish. I have a question, what are the nutritional facts on these muffins? Or do you at least know the calories in one muffin? I’d appreciate it! Thank you! Great work.


    • Sallyreplied on January 24th, 2014 at 4:47 pm

      Hi Leilani! I’m so glad you tried these muffins out. They’re one of my favorite muffins to bake. I, unfortunately, have no clue what the nutritional information is for them. Perhaps you can manually calculate it or use an online calculator.


  31. #
    Danielleposted January 24, 2014 at 8:30 pm

    I made these but changed some of the ingredients to make them Gluten Free, Dairy Free and Egg Free. They are SOOOO GOOD. Literally I am obsessed. I used 3 bananas instead of 2 (to keep it creamy due to lack of yogurt) and 1/4 cup vegetable oil instead of the egg. Then I used Bob’s Red Mill Gluten-Free All Purpose Flour. They came out amazing! I also used vanilla flavored coconut milk instead of almond milk and added organic honey to the peanut butter drizzle at the end! Magnificent! Thanks Sally!


    • Sallyreplied on January 26th, 2014 at 7:16 am

      Your version sounds incredible Danielle!


  32. #
    Joanneposted January 27, 2014 at 2:35 pm

    Oh my gosh! I just made these. And they are insane. The only thing I did was use Splenda brown sugar. The peanut butter on top, just does something to them. You have to be careful. I almost wanted to top the whole top. And not just drizzle.


  33. #
    Pamposted February 1, 2014 at 2:22 pm

    My son is diabetic so I was trying to find nutrition info. Did I just miss it?


    • Sallyreplied on February 1st, 2014 at 2:32 pm

      Hi Pam! I do not post nutritional information on my website at this time. Sorry!


  34. #
    Morganposted February 2, 2014 at 2:46 pm

    Hi Sally! I made these muffins before and loved them! Was wondering though, would it be possible to add oats or even nuts like pecans?! Yum yum!


    • Sallyreplied on February 2nd, 2014 at 4:00 pm

      Hey Morgan! I’m not sure about oats, but definitely some pecans. I love banana/pecan combo. If you try oats, maybe add about 1/3 cup? I don’t want you to add much more than that in fear the muffins will taste dry.


    • Jackiereplied on February 9th, 2014 at 8:54 am

      Hi Morgan. I thought I would mention…when I made these a second time, I substituted a 1/2 cup of the wheat flour for oat flour. I didn’t notice any difference from the first batch I had made with the regular flour. You just have to make sure that the oat flour is sifted well, otherwise you may get little pockets of flour in your muffins.


  35. #
    Jackieposted February 9, 2014 at 8:47 am

    Hello Sally! My boys and I think these are the greatest things since sliced bread. We feel that the pb on the outside is a definite must. In fact, so much so, that after making my first double batch, I decided these were a great contender for my new muffin top pans. (You know where I’m going with this, right? There is a lot more surface area on those muffin tops to smear on – not just drizzle – some awesome peanut butter!) Yum, yum, YUM!!! I was right – these worked out great as a muffin top! Although I love my pb and toast in the morning… these are a very welcomed change. Thanks so much for another great recipe!


    • Sallyreplied on February 9th, 2014 at 9:28 am

      Haha I love your thought process Jackie. These would be awesome muffin tops in a muffin top pan because there’s more surface for pb. I still need to buy one of those!


  36. #
    Maggieposted February 16, 2014 at 12:29 pm

    Hi Sally,
    Do you think it would work to use sour cream instead of greek yogurt? I just ran out!


    • Sallyreplied on February 16th, 2014 at 4:45 pm

      I’m sure that would be fine. Enjoy!


  37. #
    Sarahposted February 20, 2014 at 8:21 pm

    do you have the nutritional information on these (and other skinny muffin recipes)? they sure look delicious!


    • Sallyreplied on February 21st, 2014 at 10:23 am

      I do not post nutritional information for my recipes – sometimes calorie counts, but not for all recipes. An online calorie counter is a helpful tool to use though!


  38. #
    Krutiposted March 2, 2014 at 10:39 pm

    I just came across this recipe while googling for a peanut butter/banana muffin recipe and bookmarked it a while back.
    Finally got around to making it! they are delicious! definitely a keeper. Thanks!
    Have you tried adding more peanut butter in the batter? I didn’t find them too peanut buttery but more banana-y. I didn’t add the glaze on top just to control the messy factor.


    • Sallyreplied on March 3rd, 2014 at 9:19 am

      Hi Kruti! I have never tried adding more PB to the batter. I found them to have tons of PB taste, especially with adding the PB on top. Which you didn’t do – I agree, it’s messier. I fear adding more PB would dry the muffins out, however you can certainly try it!


  39. #
    Kristieposted March 12, 2014 at 2:41 pm

    Hi there,

    These looks AMAZING. I’m going to try them this afternoon! I only have a mini muffin tray, what will that do to the baking time? Thanks in advance!


    • Sallyreplied on March 12th, 2014 at 2:51 pm

      Hi Kristie! The baking time will be reduced. About 9-10 minutes.


  40. #
    Tinaposted March 23, 2014 at 10:58 am

    Found this through Pinterest, baked this am and LOVE them! I added a little flaxseed for extra health benefit too! Glad to see we are fellow Baltimorians:) Thanks for the recipe, you may see a shout out on my blog later!


  41. #
    lindaposted March 26, 2014 at 4:37 pm

    I’d like to make these but only have whole wheat flour, no all purpose. Any way I can make it with just whole wheat flour?


    • Sallyreplied on March 26th, 2014 at 5:14 pm

      Hi Linda! The muffins will be quite dense since whole wheat flour tends to make baked goods a little on the heavy side. I’m sure they’d still be tasty, just not as soft and airy.


  42. #
    erinposted March 26, 2014 at 9:05 pm

    Oh my gosh! These are hands down the best muffins I have ever made… and the healthiest!!!! I followed the recipe to a T and wouldn’t change a thing. Thank you so much for the recipe.


  43. #
    Monicaposted March 27, 2014 at 2:22 am

    These look amazing. Can’t wait to try them!


  44. #
    Haydenposted March 27, 2014 at 5:31 am

    I made these today and used soymilk instead of yogurt and they were SO good and fluffy. I’ve made so many recipes on your blog and all of them always turn out great so this is my go to site for recipes!


  45. #
    Amandaposted March 27, 2014 at 11:54 am

    Wow! I just made these and can’t believe how amazing they turned out. The other ‘banana peanut butter ‘ muffins I usually make turn out like little bullets… These were light, fluffy, and yummy. And yes, chocolate chips are ALWAYS necessary!


  46. #
    Jenniferposted March 29, 2014 at 6:58 am

    Muffin recipes are my favorite. Your banana peanut butter muffins are to die for!


  47. #
    joposted April 3, 2014 at 5:49 pm

    i put the ingredients into the recipe calculator at spark recipes. I used chobani vanilla, chunky peanut butter, and brown sugar that was packed 1% milk. with the rest of the ingredients the same my muffins came out to 12 servings of around 192 calories each! great recipe thanks.


  48. #
    Kacieposted April 10, 2014 at 12:44 pm

    Oh my goodness…these came out amazing! I made the peanut butter frosting from your chocolate banana cupcakes and they were seriously the best muffin/cupcakes I’ve ever had!! The high heat at the beginning really made them crown and look gorgeous. Thanks so much for the recipe :)


  49. #
    tianaposted April 10, 2014 at 7:53 pm

    Hi! These look amazing! I kind of want them now but don’t have any yogurt. Is there anything I can substitute for that? Thanks!


    • Sallyreplied on April 10th, 2014 at 8:46 pm

      applesauce could work


  50. #
    Valentinaposted April 11, 2014 at 9:02 am

    Hi Sally, thanks for all the wonderful recipes!

    Last night I tried the skinny PB and banana muffins. I’m sure I messed up somewhere as they taste only bananas, no PB (made my own just from salty peanuts) and used half a cup. Do you think it might work if I use the standard muffin recipe and just put a tablespoon of peanut butter in the middle, instead of nutella? Thanks! Valentina


    • Sallyreplied on April 12th, 2014 at 6:06 am

      Hey Valentina! You can definitely add PB to the center of the muffin.


  51. #
    Meganposted April 14, 2014 at 2:33 pm

    Just tried these and they turned out very good! The only thing I changed was I used sugar-free maple syrup instead of honey, and they didn’t turn out as sweet as I would have liked. Do you suggest using honey instead next time? Would stevia work?


    • Sallyreplied on April 14th, 2014 at 6:52 pm

      I do suggest using honey, which I find to be much sweeter than SF syrups. You can also increase the amount slighter for a sweeter muffin. I’ve never tried them with stevia.


  52. #
    Oriana bananaposted April 15, 2014 at 4:37 am

    OMG! These are so delicious! Thank you for sharing this recipe!


  53. #
    Suzanneposted April 17, 2014 at 4:07 pm

    These look amazing. Do you have any baking time/temp advice if I decided to make mini muffins with this recipe instead.



    • Sallyreplied on April 17th, 2014 at 8:00 pm

      About 9-10 minutes. Enjoy!


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