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

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

Print Recipe

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

Ingredients:

Muffins

  • 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

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

 

 

 

   

315 Responses to “Skinny Peanut Butter Banana Muffins.”

  1. #
    161
    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?

    Reply

  2. #
    162
    Amyposted April 23, 2015 at 3:40 pm

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

    Reply

  3. #
    163
    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

    Reply

  4. #
    164
    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!

    Reply

  5. #
    165
    T.Murphyposted May 17, 2015 at 11:45 am

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

    Reply

  6. #
    166
    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!

    Reply

  7. #
    167
    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!!

    Reply

  8. #
    168
    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

    Reply

  9. #
    169
    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!

    Reply

  10. #
    170
    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?

    Reply

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

      about 1 cup

      Reply

  11. #
    171
    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

    Reply

    • 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!

      Reply

  12. #
    172
    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.  

    Reply

  13. #
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    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!

    Reply

  14. #
    174
    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!

    Reply

  15. #
    175
    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 myfitnesspal.com it comes out to 1,990. 

    Reply

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

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

      Reply

  16. #
    176
    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.

    Reply

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

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

      Reply

  17. #
    177
    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!!!

    Reply

  18. #
    178
    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

    Reply

  19. #
    179
    Amy Rposted September 5, 2015 at 1:56 pm

    I made three batches of these muffins to give out after an upcoming 5K race. After the second batch I realized that I was in the tragic situation of being OUT OF PEANUT BUTTER (how does that even happen???). So I for the third batch I used Nutella instead. OMG. Let’s just say that the 5K is only getting two batches and the third is my precious.

    Reply

    • Sallyreplied on September 5th, 2015 at 2:07 pm

      MUST try with Nutella!! Happy accident. 😉

      Reply

    • Amy Rreplied on September 5th, 2015 at 2:07 pm

      Just to add, this is the first time I’ve made muffins that weren’t from a mix. Your clear directions and awesome recipe made it easy!

      Reply

  20. #
    180
    Colleenposted September 11, 2015 at 8:59 am

    I made these for breakfast this morning and they are sooooo good! I’m a huge fan of yours Sally! Every recipe of yours that I try is amazing. I love how you explain details -makes baking so much easier!

    Reply

  21. #
    181
    Vanessaposted September 29, 2015 at 5:28 pm

    Just made these, turned out so good! Instead of chocolate chips I added chopped apple. Great combination! Thanks for the recipe!

    Reply

  22. #
    182
    Marinaposted September 30, 2015 at 2:55 pm

    Delicious!  I had a couple Reese’s pb cups, so I chopped them up and added them in place of the chocolate chips.  SO good!

    Reply

  23. #
    183
    Cristinaposted October 17, 2015 at 10:38 am

    This recipe is wonderful and delicious! Does anyone have any idea on how many calories are in each muffin? 

    Reply

  24. #
    184
    Smithaposted October 27, 2015 at 6:38 pm

    Hi Sally! I made these at hi-altitude (approx 6000 feet) with only minimal adjustment.  They came out delicious!!

    Adjustment –
    1) added an extra 1/2 banana 
    2)  added an extra 1 and 1/3 T flour (used all purpose since its what I had on hand)

    I followed the baking temp and time exactly.

    These are insanely good!!  

    Reply

  25. #
    185
    Allisonposted October 30, 2015 at 1:30 pm

    I have been making these muffins consistently for about a year now, and figured that I definitely needed to send you a comment about them. My boyfriend and I absolutely LOVE them! Not to mention my coworkers, hair stylist and other friends that I have shared these with. They are delicious! This is the only recipe I use when needing to use my over ripened bananas! Thank you so much for a wonderful recipe. They turn out perfectly every single time!! Thank you! 

    Reply

  26. #
    186
    Bethposted November 8, 2015 at 7:58 am

    Can I use almond or cashew butter instead of peanut?

    Reply

  27. #
    187
    Caraposted November 9, 2015 at 11:51 am

    These are delicious!!! (I used sunflower butter instead of peanutbutter, and gluten free flour) 

    Reply

  28. #
    188
    Maureenposted January 2, 2016 at 9:53 pm

    Thanks, Sally, I actually have ripe bananas on my counter tonight and was planning on checking your blog for a bread recipe, but these muffins, especially with peanut butter, sound fantastic. Can’t wait to make them tomorrow.

    Reply

  29. #
    189
    Jessicaposted January 19, 2016 at 3:00 pm

    Hi im really wanting to make these. But we have a gluten alergey. Can you subsitue the flour with oatmeal flour??

    Reply

  30. #
    190
    Karaposted March 2, 2016 at 4:38 pm

    Hello! Quick question: I used liners but, when checking them with a toothpick after the final 12 minutes of baking time, they were still pretty raw. How much extra bake time do you suggest when using liners with this recipe?

    Thank you so much in advance and thank you for the wonderful, delicious and easy to follow recipe! 🙂

    Reply

    • Sallyreplied on March 3rd, 2016 at 6:46 am

      I’d say just bake until they are done in the middle– maybe 5 more minutes in your case?

      Reply

  31. #
    191
    Sarah Weberposted March 22, 2016 at 2:16 pm

    Hello Sally,

    I love this recipe! I would like to use your recipe for a research project document that I am creating. I am a masters student at University of Colorado, Colorado Springs. I can modify the ingredients if you prefer so it won’t match yours exactly. None of your pictures will be used, and I can include your website if you desire.
    Thanks,
    Sarah

    Reply

  32. #
    192
    Candaceposted April 3, 2016 at 10:09 am

    Have you ever made this using PB2? I was thinking about trying that today. I’m trying to lose baby weight. I use a points tracking app and I’m really stingy with my points lol Peanut butter is one  my greatest weaknesses, so I mix PB2 with yogurt for a fruit dip to get my fix. I’ve just never tried baking with it before.

    Reply

    • Sallyreplied on April 3rd, 2016 at 9:23 pm

      I’ve never tried it before actually! I love using the powdered PB in a stir-fry, but haven’t really baked with it. If you try anything, let me know!

      Reply

  33. #
    193
    Stacyposted April 19, 2016 at 10:02 am

    My kids went hog wild and pig crazy over these. Thanks for a great recipe to use up browned bananas! #buttervehicle 
    Also, chocolate chips are NEVER optional. 🙂

    Reply

    • Sallyreplied on April 19th, 2016 at 10:34 am

      hot wild and pig crazy are my new favorite terms 🙂

      Reply

  34. #
    194
    Evanposted May 22, 2016 at 9:21 am

    These were so good!  I actually thought they tasted better the second day.

    Reply

  35. #
    195
    Trishposted July 23, 2016 at 7:15 pm

    I made these with my Buff Bake chocolate chip peanut butter. It’s a good use for it. Maple syrup instead of honey. They aren’t at all too sweet!

    Reply

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