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 sallysbakingaddiction.com

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. sallysbakingaddiction.com

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. sallysbakingaddiction.com

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. sallysbakingaddiction.com

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. sallysbakingaddiction.com

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 sallysbakingaddiction.com

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. sallysbakingaddiction.com

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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

Ingredients:

Muffins

  • 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

Optional

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

Directions:

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 sallysbakingaddiction.com

 

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

 

 

 

   

255 Responses to “Skinny Peanut Butter Banana Muffins.”

  1. #
    121
    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)

    Reply

    • 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!

      Reply

  2. #
    122
    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! :P in fact, your recipes taught me some new vocabulary (like “fudgy” or “moist” I love these words… ^^)

    Reply

  3. #
    123
    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!

    Reply

    • 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.

      Reply

  4. #
    124
    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.

    Reply

  5. #
    125
    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 ;)

    Reply

  6. #
    126
    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.

    Reply

  7. #
    127
    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

    Reply

  8. #
    128
    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.

    Reply

  9. #
    129
    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?

    Reply

    • 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.

      Reply

  10. #
    130
    Ashleyposted July 7, 2014 at 7:46 pm

    Hi,

    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!
    Ashley

    Reply

  11. #
    131
    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..

    Reply

  12. #
    132
    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!

    Reply

  13. #
    133
    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!

    Reply

  14. #
    134
    Amyposted July 12, 2014 at 2:23 pm

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

    Reply

    • 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.

      Reply

  15. #
    135
    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! :)

    Reply

  16. #
    136
    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!

    Reply

  17. #
    137
    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!

    Reply

  18. #
    138
    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 ;)

    Reply

  19. #
    139
    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!

    Reply

  20. #
    140
    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!

    Reply

  21. #
    141
    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!

    Reply

  22. #
    142
    Jadeposted August 31, 2014 at 7:45 pm

    Hi

    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.

    Thanks,

    Jade

    Reply

  23. #
    143
    Caitlinposted September 10, 2014 at 8:24 am

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

    Reply

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

      You may use all-purpose.

      Reply

  24. #
    144
    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 :)

    Reply

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

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

      Reply

  25. #
    145
    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

    Reply

  26. #
    146
    Toriposted October 5, 2014 at 9:08 pm

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

    Reply

  27. #
    147
    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!

    thx!

    Laurie R.

    Reply

  28. #
    148
    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!

    Reply

  29. #
    149
    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

    Reply

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