Skinny Peanut Butter Banana Muffins.
Peanut butter, banana, and honey come together in these healthy whole wheat muffins. Chocolate chips are optional, but necessary…
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?!
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?
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. 😉
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.
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 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. 😉
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!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Skinny Peanut Butter Banana Muffins.
Yield: 12 muffins
Prep Time: 10
Total Time: 30 minutes
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) (measured correctly)
- 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.
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Here are a few more healthy peanut butter treats:
Chewy Fudge Granola Bars (packed with PB!)
Peanut Butter & Jelly Protein Smoothie (23 grams protein)