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.

Skinny Peanut Butter Banana Muffins.

Yield: 12 muffins

Prep Time: 10

Total Time: 30 minutes

Print Recipe

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



  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup packed 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





293 Responses to “Skinny Peanut Butter Banana Muffins.”

  1. #
    Trixie in CTposted June 8, 2014 at 6:44 pm

    Hiya Sally!

    Saw this recipe this morning and made a double batch (using applesauce instead of yogurt) – gave 1/2 the muffins to neighbors and am hoarding the rest for ME! They are super delicious and moist with a wonderful marriage of banana and peanut butter – but one flavor doesn’t overwhelm the other.

    To complement the chocolate chips, I melted some peanut butter and Nutella and swirled it on top – delish!

    Another winner! Thanks for giving us all these great recipes…. your fan in CT, Trixie (and her neighbors)


    • Sallyreplied on June 8th, 2014 at 7:19 pm

      Thanks Trixie! another great review to read today. Love the idea of melting some Nutella on top. Must try that next time!


    • AlVa Torresreplied on February 11th, 2015 at 4:28 am

      Thank you for posting an alternative to Greek yogurt. I really wanted to try this recipe but I can’t have dairy :(


  2. #
    Elioreposted June 10, 2014 at 10:18 am

    Hi Sally!
    I’m a huge fan of your blog, I’ve tried two recipes (including this one) and both have been a success! This is exactly the kind of pastries that I love, and I have a big exam soon, so baking is kind of my only pleasure for now…
    So just a big thank you for sharing! You’re awesome! :)

    PS: sorry for the possible language mistakes, I’m french, and not very good at english! 😛 in fact, your recipes taught me some new vocabulary (like “fudgy” or “moist” I love these words… ^^)


  3. #
    Caterinaposted June 11, 2014 at 8:17 am

    Hi Sally,

    First time commenter, long time follower. I made these last night and they are AWESOME! The muffins came out with a beautiful dome, great texture and perfect banana/ peanut butter flavour. I have also made your healthy pancakes, chocolate peanut butter swirl cake (from your book) and cinnamon donuts coated in powdered sugar (from your book). All came out perfect :)

    Thanks for all your amazing recipes!


    • Sallyreplied on June 11th, 2014 at 10:56 am

      So glad you love that peanut butter/chocolate cake from the book – definitely one of my favorites Caterina. Thanks so much for saying hi! I’m glad you enjoyed these muffins.


  4. #
    Alyssaposted June 16, 2014 at 12:22 pm

    Another winner!!! The hubby is kinda picky and doesn’t easily give food compliments…but he kept saying how much he liked them. They were great!! Just the right amount of chocolate. And the pb on top was just perfect.


  5. #
    Hayleyposted June 24, 2014 at 6:19 pm

    I just made these today and they were great! New favourite muffins.
    I added a bit more chocolate chips because if I didn’t, I would’ve left only about 3 tablespoons chips in the bag, but hey, more chocolate doesn’t mean more problems 😉


  6. #
    Hayleyposted June 26, 2014 at 6:47 pm

    To anyone looking to make these, I thought they were better cold! I let them cool at room temperature and tried one and though very good, they were much tastier after having been refrigerated for 5 hours.


  7. #
    stephanieposted June 29, 2014 at 4:23 pm

    Attemptng to make these now! I must say if the muffins taste anything like the batter (what can I say I had the urge to taste test)..I am doomed! Super delish


  8. #
    Sparklesposted June 30, 2014 at 7:35 am

    I made these with organic peanut butter and didn’t get much peanut butter flavor. The muffins were very moist and the folks at work liked them, but I think I’ll use a different peanut butter in the future. Maybe I’ll try with peanut butter chips next time, or a mix of peanut butter and chocolate chips.


  9. #
    Theresaposted July 2, 2014 at 8:37 am

    To make these mini muffins so they are bite-sized for my toddler, do I need to adjust the temperature or baking time?


    • Sallyreplied on July 2nd, 2014 at 3:49 pm

      No need to adjust the baking temperature – just reduce the time to about 8-10 minutes.


  10. #
    Ashleyposted July 7, 2014 at 7:46 pm


    This is my first comment in response to an online recipe ever. My family LOVED these and I skipped the sugar entirely and used a 1/4 cup maple syrup instead of the brown sugar and left out the chocolate chips and melted peanut butter. Thank you so much!


  11. #
    Anitaposted July 8, 2014 at 1:59 pm

    So I was browsing around to do something with my leftover bananas and I came across this recipe. These are the most amazing muffins ever and next time I will add some dark chockate chips.
    Thank you very much for sharing..


  12. #
    Jeannineposted July 9, 2014 at 7:57 am

    After realizing that I was out of applesauce and couldn’t make my favorite peanut butter/banana muffins, I went searching for another healthy muffin recipe (didn’t want to just replace the applesauce with oil). I also only had apple cinnamon greek yogurt, and light brown sugar (so used pure maple syrup instead of honey), but these still came out amazing! So glad I found this recipe, and your website!


  13. #
    Hayleyposted July 11, 2014 at 8:28 am

    Before I found your website, I didn’t think I liked bananas (except plain: by themselves. Certainly not in muffins or cake or bread) but now I realize I just wasn’t liking any of the banana recipes! Once I made these from your site and the cinnamon swirl banana bread, I was HOOKED ON BANANAS especially in some healthier recipes!


  14. #
    Amyposted July 12, 2014 at 2:23 pm

    How would using organic oat flour instead of whole wheat flour affect the recipe?


    • Sallyreplied on July 13th, 2014 at 7:19 pm

      I’m unsure – the taste and texture would be altered, but let me know if you try it. The recipe isn’t developed for it.


  15. #
    Meganposted July 14, 2014 at 11:32 am

    I made these last week and loved them! I took them to my friend’s cabin for the weekend, and everybody kept talking about how great they were! I followed the recipe except used 1 extra banana, regular whole wheat flour (not white whole wheat), and added a little more chocolate chips (probably closer to 1/2 cup, regular sized (not mini)). Thanks for sharing your recipe–these are awesome! :)


  16. #
    Sarahposted July 22, 2014 at 1:53 am

    THESE WERE ABSOLUTELY AMAZING! I have made so many batches of banana muffins, and none of them have ever turned out this good! The muffins are so moist, fluffy, full of flavour, and incredibly delicious. I will definitely make these over and over again for many years to come. Thanks for posting!


  17. #
    Gayatriposted July 27, 2014 at 2:03 am

    These turned out amazing Sally!!!! I made them barley flour because you don’t get white whole wheat in India. So so so good! Thank you for sharing :) I’d love to know what you think!


  18. #
    Judyposted August 17, 2014 at 10:04 pm

    Hi Sally! This is my 3rd time in 3 weeks of making these same muffins!! My little family loves them! They are so easy and delicious. Just wanted to say Made little substitutions like instead of brown sugar I used baking stevia and also added 1/4 cup crushed walnuts and to my latest batch I added 2tps of coffee flavouring! So good. Thanks for sharing 😉


  19. #
    Beatrizposted August 23, 2014 at 9:10 pm

    I just made this recipe. As always it turned out great. My husband loved them and he is picky! I followed the exact recipe and I think is just perfect. Thanks for sharing!


  20. #
    Shana Fieldsposted August 27, 2014 at 4:51 pm

    I just made these and they were wonderful – thanks so much! My son’s school is requesting healthy snacks for birthday parties. I got lucky there aren’t any food allergies in his class; and the kids LOVED them. I wondered if they would be too big and a lot would get wasted. But NO – they were all gone. All 22 of them. Some wanted seconds. Makes me so happy! I love all the ingredients. thanks so much!


  21. #
    Amyposted August 27, 2014 at 9:35 pm

    Hi, Sally! This shakes looks incredible!! Thank you for sharing! I’ll be trying this one for sure. This looks like the perfect boost for a morning. my whole family would go nuts for this! Gorgeous photos too!


  22. #
    Jadeposted August 31, 2014 at 7:45 pm


    This is my second time making them, love them! Thank you so much for the recipe. However, I’m now on a strict diet and was wondering if you had the nutritional information for one muffin? I’d be dry appreciative of any info you have.




  23. #
    Caitlinposted September 10, 2014 at 8:24 am

    Sally I don’t have any whole wheat flour can I use all purpose flour?


    • Sallyreplied on September 10th, 2014 at 9:30 am

      You may use all-purpose.


  24. #
    Alexposted September 21, 2014 at 5:19 am

    Just made these muffins and they are absolutely delicious! Can’t believe that they have no butter or white sugar in them, it’s great! I love muffins but have always been aware of the extra calories they carry with them…. Now I can eat them with a lot less guilt! Thank you :)


    • Alexreplied on September 21st, 2014 at 5:19 am

      And I am looking forward to trying more of your skinny muffin recipes :)


  25. #
    Amandaposted September 22, 2014 at 8:27 am

    First time visitor, and commenter. These are absolutely amazing! I’m so happy I had 4 ripe bananas, forcing me to double the batch. Thanks for sharing


  26. #
    Toriposted October 5, 2014 at 9:08 pm

    OH MY…. absolutely the BEST muffins I’ve ever made… You never fail me Sally!


  27. #
    Laurieposted October 15, 2014 at 6:42 pm

    Sally – I’ve tried almost every one of your peanut butter recipes which are all fabulous. Also, my new favorite word is “streusel”, (which I have been adding to almost everything I make!), but I was wondering if you have a recipe for bran muffins. I would appreciate it!


    Laurie R.


  28. #
    Kayleyposted November 11, 2014 at 7:13 pm

    I’ve made these several times now. Super delicious! They’re perfect for breakfast on the run because of the fruit and protein combination. Thanks for the recipe!


  29. #
    Linell gribbleposted November 14, 2014 at 3:45 am

    just made these, yum!!! I used Apple sauce instead of yogurt and a touch of peanut butter with dark choc chips. Soo yummy and my very picky 2year old loved it


  30. #
    Lisaposted December 2, 2014 at 10:37 pm

    Hi, Sally. I made these over the Thanksgiving weekend and they are AMAZING! I loved the original recipe, but I wanted to intensify the peanut butter flavor inside the muffins. I made two batches today, and incorporated PB2 (a dehydrated peanut butter, sometimes called ‘peanut flour) by swapping it for 3 Tbsp. of the total flour. It was a big success, but I think I’ll go to a full 1/4 cup swap next.
    The second batch I did the same with the Chocolate PB2, and added one Tbsp. Of cocoa powder. It intensified both flavors, the chocolate very subtly, and I will swap for a full 1/4 cup of total flour with this version next time as well. Since I know you are a fellow peanut butter lover, I just had to share my ideas!
    You mention in your post that you found these muffins to be very filling, and I have to agree…they are one of the few things I’ve discovered that keep me full for hours! Delicious, healthy AND sustaining…thanks so much for this awesome recipe!


  31. #
    Ivaposted January 18, 2015 at 2:46 pm

    Hello! A wonderful recipe, thank you so much! Just wondering, can I freeze the muffins after/before baking?


    • Sallyreplied on January 18th, 2015 at 6:48 pm

      Yep– after baking is best. Up to around 3 months.


  32. #
    Anneposted January 19, 2015 at 8:01 pm

    Sally, I am always searching for good low fat, low sodium recipes due to by-pass surgery and these muffins were so very good. So many times you try out recipes that do not turn out well. Your recipe was a big hit with my husband and son. Needless to say, they did not last long at all. They turned out so pretty and moist, I did not even bother to add icing as the whole purpose for baking was skinny muffins. Thanks so much for what you do in helping those like me out with your great recipes.


  33. #
    Jennaposted January 24, 2015 at 1:08 pm

    Would the recipe work if I used all-purpose flour instead pf whole wheat?


    • Sallyreplied on January 24th, 2015 at 1:19 pm



  34. #
    Jacqueposted February 7, 2015 at 3:03 pm

    These muffins are great to bake in batches to store in the freezer. They are my go-to breakfast and absolutely delicious with coffee. I’m baking some right now and wanted to let you know how much I enjoy this recipe and your cookbook


  35. #
    Tara caldwellposted February 10, 2015 at 5:51 pm

    Do you have an idea of how many calories per muffin? Without drizzle and without chocolate chips.


  36. #
    Jadeposted March 4, 2015 at 11:23 pm

    I was worried about these because the batter didn’t taste the best to me (raw eggs don’t scare me!) but they were delicious! My Mom who eats nothing remotely healthy even said they were good. I think they taste even better after being frozen and defrosted. I made them for kids lunches but I find myself having them for breakfast and post workout snack!


    • Jadereplied on March 4th, 2015 at 11:26 pm

      Oh and I made mine into mini muffins!


  37. #
    Ninaposted March 5, 2015 at 12:04 pm

    About how many calories is a muffin? TIA


  38. #
    Farahposted March 26, 2015 at 10:46 am

    Hi Sally!

    I’m wondering if you could point me in the right direction. Lately I’ve been weighing all my ingredients (as opposed to using measuring cups) & I find that my muffins have been a much thinner consistency.
    I also usually use a blender to mix the wet ingredients (while simultaneously mashing the bananas).
    When I compared my batter to yours, I could see mine was much thinner, more pourable than scoopable & I’m left with around 16 muffins.
    Do you think using the blender or weighing my ingredients contributes to my problem?
    Previously, I would just use measuring cups & no blender, but I’m finding this new method easier but with mixed results. Any advice you have would be greatly appreciated!


    • Sallyreplied on March 26th, 2015 at 5:46 pm

      Hi Farah. I have no doubt that the blender is mixing the batter too much, cutting through it all much too quickly, and the resulting batter is thin.


  39. #
    Farahposted March 26, 2015 at 11:13 am

    I wanted to add that the muffins turned out fabulous, but more of a cake like consistency. Wondering if I’m adding too much air when blending…
    So delish! Thank you.


  40. #
    Tamaraposted April 15, 2015 at 1:49 pm

    I follow your blog and have made all sorts of things and this is another incredible one. I’m sitting here with some afternoon coffee and one of these loves and am just so happy! These are excellent rainy day treats. Thank you for another wonderful recipe!!


  41. #
    Aarti Jethwaniposted April 15, 2015 at 1:53 pm

    Hi sally, can i use 2 tsp baking soda instead of 1 baking soda + 1 baking powder?


  42. #
    Amyposted April 23, 2015 at 3:40 pm

    These were perfect! Thanks for sharing. I enjoyed freezing them & reheating for a quick breakfast.


  43. #
    London Ladyposted May 1, 2015 at 4:41 am

    Just made these two nights ago. A massive hit with both my boyfriend and colleagues! Thank you for creating such a delicious and relatively guilt-free treat!! Satisfies on so many levels – light and banana-bready muffin texture, peanut butter taste and chocolate….YUM


  44. #
    Jenalee Lathamposted May 5, 2015 at 1:40 pm

    I have made this recipe at least 5 times now, and EVERY single time they are a big hit!
    I made big muffins last night, as well as mini muffins (the mini muffins only took about 7 minutes), and my toddler devoured several this morning, as well as my coworkers when I brought some into the office.

    Great recipe!


  45. #
    T.Murphyposted May 17, 2015 at 11:45 am

    Where do I find the nutritional information for this recipe?
    Thank you


  46. #
    SandyfromCAposted May 19, 2015 at 1:25 am

    These are one of my go-to recipes for breakfasts for my kids, ages 6, 3, and 22 months.  The protein goes a long way in the AM.  I found adding a little extra banana along with making sure not to overlook them are important to a moist muffin.  Thanks!


  47. #
    Katieposted May 24, 2015 at 11:24 pm

    Wow – these muffins are delicious! Thank you for a yummy and healthier muffin option. Wondering if you know the calorie count and protein grams per muffin. Thanks!!


  48. #
    Nikkiposted May 30, 2015 at 10:27 am

    Never posted about a recipe online before, but had to today because these muffins are amazing! And pretty much fool-proof (which is really important given the number of baking disasters i’ve had!) Thank you so much for sharing it


  49. #
    Kinilleposted June 5, 2015 at 1:27 pm

    How many calories are these skinny Pb muffins, i found it at one point but have now lost it. ): Thans for the recipe. Its a Family favorite!


  50. #
    Claireposted June 22, 2015 at 10:53 pm

    i have a bowl of bananas that I have already mashed, about how many cups would 2 bananas be?


    • Sallyreplied on June 23rd, 2015 at 11:37 am

      about 1 cup


  51. #
    Chanposted June 26, 2015 at 7:23 am

    Hi Sally, First of all well done for all of your good recipes. Secondly, I would like to ask you if I had to add vegetable or canola oil in your cup cake recipes would they still come good? My intention to add vegetable or canola oil is that I would like the cup cakes to be more moist. What do you think? I shall be trying Skinny Chocolate Peanut Butter Swirl Cupcakes and Skinny Chocolate Banana Fudge Muffins. Also, instead of the peanut butter chips, can I use crushed non salted peanuts?
    I look forward to hear from you soon. Thank you, Chan


    • Sallyreplied on June 26th, 2015 at 8:06 am

      Chan– no need to add oil to the two recipes you mentioned. The cupcakes/muffins are plenty moist without out! You can use peanuts instead of the PB chips, yes!


  52. #
    Germaineposted July 5, 2015 at 7:29 am

    Hi Sally, thank you for the gorgeous recipe. I replaced all flour with 2/3 cup coconut flour, added an extra egg, used coconut sugar and cacao nibs  instead of brown sugar and dark chocolate respectively. They turned out really moist. I’m really looking forward to breakfast this week.  


  53. #
    Tiaposted July 15, 2015 at 10:07 pm

    These are delicious!  I have two for breakfast and I am full for hours!  They are wonderful!  I will definitely be making these often!!  Thanks for such a great recipe!


  54. #
    Stephanieposted July 21, 2015 at 6:06 pm

    I love finding recipes to use for my ripe bananas!  I knew just the website to browse when I had two ripe bananas this morning.  :-)  Delicious recipe!  I am so glad I tried it today.  It is definitely one I would make again.  Thank you!


  55. #
    Eriolaposted July 22, 2015 at 8:09 pm

    Hi Sally,
    We love these muffins. Do you know how many calories one of them is? When I log the recipe on it comes out to 1,990. 


    • Carlyreplied on August 25th, 2015 at 3:58 am

      Can’t you just divide by the number of muffins?


  56. #
    Kristiposted July 28, 2015 at 8:57 pm

    These sound fabulous. Question: I don’t keep yogurt or applesauce. Without having to run to the store,  I’m wondering if there is another option/substitution I could use instead.


    • Sallyreplied on July 29th, 2015 at 8:52 am

      buttermilk, a little more mashed banana, or sour cream work.


  57. #
    Yingciposted August 25, 2015 at 9:59 am

    This recipe is definitely a keeper – So moist and delicious! I substituted peanut butter with cashew butter as my 3y/o has peanut allergy. The steps are so easy, I made a batch with my 3y/o, she did most of the work and was so proud of herself (and the 1y/o stole the spoon and licked the batter off the spoon, it was that good!) Thank you thank you and thank you!!!


  58. #
    Carlyposted August 30, 2015 at 6:32 am

    Thanks for a great recipe! At first they weren’t sweet enough for my taste and I thought they were bland, but the flavors meld together more and get sweeter after the first day. Really yummy and very moist. For the second batch I substituted 3/4 cups flour with oat flour, added some walnuts and a little more chocolate chips, and they were so good


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