These peanut butter banana muffins taste like a treat, but theyโre made with whole wheat flour, Greek yogurt, and naturally sweet honey and bananas. Adding mini chocolate chips and drizzling with melted peanut butter is optional, but definitely recommended!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more helpful success tips. I also made a few small changes to the recipe, which are reflected in the printable recipe below.
I’m bringing back a favorite! Hard to believe these muffins have been a repeated staple in my kitchen for so long. I now exclude the added brown sugar and sweeten them exclusively with honey, which improves the taste and means there isn’t any added refined sugar. Except for those chocolate chips… a necessity! ๐
One reader, Sam, commented: “These muffins were DELICIOUS and SO EASY to make! I had all the ingredients already in my kitchen! They were so warm and best eaten right when you take them out of the oven! I melted peanut butter with some honey for added sweetness to add on top of the muffins! Everyone in my house loved them. โ โ โ โ โ “
Why You’ll Love These Healthier Peanut Butter Banana Muffins
- Made from basic ingredients
- Super moist with loads of peanut butter flavor
- Quick and easy, just like regular banana muffins
- Nutritional boost from whole wheat flour and Greek yogurt
- Naturally sweetened with bananas and honey
- Like banana bread, they’re a delicious way to use up your spotty bananas
Ingredients You Need & Why
- Bananas: Bananas naturally sweeten the muffins. Make sure you’re using super-brown-speckled bananasโthe riper, the better. Same goes for regular banana muffins. You can use thawed frozen bananas in this recipeโread about how to freeze and thaw bananas for baking.
- Honey: I love honey and peanut butter together, and try to combine the two as often as possible. Feel free to swap maple syrup or agave in its place. Using liquid sweetener, as opposed to dry like granulated or brown sugar, also keeps the muffins extra moist and tender. And if you have any leftover, make a batch of homemade honey butter to enjoy with your muffins!
- Greek yogurt: I love to add protein-packed Greek yogurt to muffin recipes because it gives them a soft interior without all the fat from butter.
- Coconut Oil: Just a smidge! The muffins taste a little rubbery without *some* oil.
- Egg: An egg helps to bind the ingredients together. (Plus adds a little more protein!)
- Almond milk: Or any type of milk, dairy or nondairy, you prefer.
- Creamy peanut butter: You can use natural (with the oil stirred in) or processed peanut butter in these muffins, but stick to the smooth creamy kind. Crunchy peanut butter makes for crumbly baked goods.
- Cinnamon, vanilla extract, salt, baking powder, & baking soda: Flavor and rising essentials.
- Whole wheat flour: I like to use whole wheat flour when I can, particularly when I make healthier versions of my favorite treats, like this whole wheat banana bread. These muffins can also be made with all-purpose flour, or a mix of both. I usually make them with a mix of both, as pictured.
- Chocolate chips: Optional, but recommended! Grab a bag to make these muffins and then make a batch of Nutella swirl peanut butter banana bread to use up the rest.
Using Whole Wheat Flour Instead of All-Purpose
Whole wheat flour has a big nutritional advantage over refined white flourโit’s richer in protein, fiber, and minerals. Itโs also heavier and heartier than white flour, so it works especially well in muffin recipes, which naturally have a denser texture than cakeโtake these morning glory muffins, bran muffins, or these applesauce muffins, for example.
Whole wheat flour absorbs a lot of liquid, so it can dry out your baked goods. But in this recipe weโre canceling that out with the super moist content of the mashed banana.
How to Mash Bananas
I started doing this a while ago and itโs been a total game changer whenever I make banana muffins, breakfast cookies, banana bread, or chocolate banana bread. Just use your mixer to mash bananas! Peel and break the bananas into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.
If youโd rather not use the mixer (it really isnโt necessary for this recipe), just mash the bananas in a big bowl with a fork or even a potato masher. You need 1 cup (230g) of mashed banana, which is about 3 medium or 2 large ripe bananas.
How to Make Peanut Butter Banana Muffins
The process is really easy. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in the chocolate chips, if using. The batter is pretty thick.
Success Tip: When you fill your muffin liners, make sure you fill the cups until practically full. They won’t overflow (like if you overfill the liners for vanilla cupcakes), because you’ll bake them at two different temperatures. This is my high-temperature trick for sky-scraping muffin tops. Start baking the muffins in an extra-hot oven; the initial burst of high heat raises the muffin tops straight up. After 5 minutes, reduce the oven temperature to cook the centers of the muffins for the remaining bake time. It’s such a simple trick that produces beautiful, bakery-display-case-worthy muffins.
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.
Are These Peanut Butter Banana Muffins Healthy?
I’d say these are a healthy-ish treat. Like my banana chocolate chip breakfast cookies, blueberry banana muffins, or these peanut buttery no-bake chocolate fudge oat bars, they are made with some healthier alternatives to traditional baking ingredients, but still include sugar. When it comes to labeling recipes as healthy, use the best judgment for YOU.
Print
Peanut Butter Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These peanut butter banana muffins taste like a treat, but theyโre made with whole wheat flour, Greek yogurt, and naturally sweet honey and bananas. Adding mini chocolate chips and drizzling with melted peanut butter is optional, but definitely recommended!
Ingredients
- 1 and 3/4 cups (220g)ย whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/2 cup (170g) honey (or pure maple syrup)
- 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
- 2 Tablespoons (28g) coconut oil, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
- 1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
- 2 teaspoons pure vanilla extract
- optional: 1/2 cup (113g) mini chocolate chips
- optional: 1/4 cup (63g) creamy peanut butter, melted
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.ย
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
- Pour in the dry ingredients and stir gently until just combinedโyou can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.
- Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425ยฐF, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Drizzle muffins with melted peanut butter, if desired.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners |ย Glass Mixing Bowls | Whisk
- Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
- Milk:ย You can use any milk, dairy or nondairy.
- For a jumbo muffin pan: 425ยฐF for 5 minutes, then reduce to 350ยฐF for 22โ25 minutes for a total of 27โ30 minutes. Makes about 6. For mini muffins: 350ยฐF (whole time) for 12โ14 minutes. Makes about 36โ40.
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 16.2 g
- Sodium: 214.7 mg
- Fat: 9.1 g
- Carbohydrates: 32.9 g
- Fiber: 3.2 g
- Protein: 6.3 g
- Cholesterol: 15.9 mg
Reader Comments and Reviews
These muffins are delicious! My son is super picky about his school lunches, and when I pack these, I know he is getting some good protein, potassium and fibre alongside his beige lunch snacks.
Thank you Sally!
I just made these with 1 for 1 gluten free flour and they came out amazing. Wanted to share in case anyone else was wondering if they could make that swap!
Can I use almond flour instead of the whole wheat flour?
Hi Sarah! We donโt recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bobโs Red Mill or Cup4Cup. If you give anything a try, weโd love to know how it goes for you!
Thank you for the quick reply! I will give that a try!
Hey! I didnโt see this before my comment. 1 for 1 gluten free works awesome!
Loved this! Just made a batch this morning. Used maple syrup instead of honey since Iโm sharing with my 8 months old. She also love them!
A question for your thoughts on trying this with a gluten free flour mix? Such as the King Arthur 1:1 mix. Do you think it could work?
Hi Emerald, we havenโt tested them with gluten free flour, though itโs usually a fine 1:1 substitution. Let us know how they turn out if you give it a try!
These are the best muffins ever!! I used all-purpose flour and pure maple syrup. I want to try with whole wheat flour but I just didnโt have any on hand! Will definitely be making these again.
Hi. Just made these muffins. The rise on them beautiful. Used WOW Butter (grandson allegeric to peanuts). Also didn’t have coconut oil so used vegetable oil. They were amazing even with the changes.
Hi dear, can I replace by gluten free flour ?
Hi Sondos, we haven’t tested this recipe using gluten free flour, so we’re unsure of the results. Let us know if you do.
Excellent.
Loved them! Came together so easily with staples from my pantry. Brought them to work and they were gobbled up even my teenager requested more. Definitely will put in the rotation Thanks!
Can I make this recipe into a loaf? Also, could I use melted butter instead of coconut oil?
Thanks!
Hi Angela, yes, you can certainly make this batter into a loaf. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. We don’t recommend swapping the coconut oil with butterโthe muffins taste a little rubbery without *some* oil. Hope you enjoy them!
Thanks for the reply!
Should I start baking the loaf at 450ยฐF for a couple of minutes and then reduce the temperature to 350ยฐF? Or bake only at 350ยฐF?
Would olive oil work instead of coconut oil?
Bake a loaf at 350 the whole time! Olive oil would change the flavor quite a bit.
Love it! Love it! Love it!
Super amazing, soft and moist muffins. Super flavorful. My bananas were not so sweet. So I added 1/4 cup brown sugar also. Other than that I followed the recipe as it is and got cried pleasing muffins. No one could believe that it was whole wheat muffins. I used only whole wheat flour. Thank you so much for the amazing recipe. Will be making again.
This is my new favorite recipe! I used local honey and substituted the coconut oil for unsweetened apple sauce and used a generous 1/2 cup of Ghirardelliโs semisweet chocolate chips. Beautiful and delicious!!!
These muffins are out of sight! Moist, delicious with a classic muffin top- thanks to the heating tip. I used GF flour and added peanut powder to the milk for extra peanutty taste. I will make them again and share this recipe with fellow peanut butter lovers.
Will these recipes work if I used buttermilk instead of regular milk?
Hi Megan, it depends on the recipe, but buttermilk is thicker and adds a different flavor. We recommend sticking with the recipes as written for best results.
I should of known these would be delicious because every Sally’s Baking Addiction recipe I make is always yummy. I used 1/2 cup of butter instead of peanut butter. I probably should’ve omitted the oil and added 1/4 more flour because they stuck to the liners a bit. But even if part of the muffin stuck to the liners, they were still delicious and moist. I added chocolate and peanut butter chips too.
Hi! I have literally made a couple hundred of your recipes and ALWAYS A+!!!
My grandson wants peanut butter muffins but does not like bananas and he’ll taste them, I’m afraid…any substitute I could make?
Thanks heaps either way!!
Hi Teri, applesauce should work for the mashed bananas in a pinch. Let us know if you try it! Or you might also enjoy this peanut butter zucchini bread, that you could make into muffins, too.
Hi, is there aSubstitute for the yogurt besides sour cream
Hi Rodger, plain yogurt or sour cream are best here. The taste and texture will be compromised with applesauce. That said, some readers have reported success with using dairy-free yogurt!
Itโs nice to have a few recipes that arenโt too sweet. These are soft, tender and delicious. Perfect with morning coffee! Thanks for another great recipe!
I noticed when I made these today that when the recipe called for 1/2 cup of honey that the amount was a lot more when using the 170g measurement. In looking at the recipe 1/2 cup (170g) can be different with different ingredients like when it called for 1/2 cup yogurt (120) or the 1/2 cup (125) peanut butter, but can honey really be that different in weight? Just an observation but I didnโt want to add too much honey.
Hi Barb! We have consistently measured 1/2 cup of honey at 170g. You’re correctโdifferent ingredients of the same volume can have different weights. Hope this helps and that you enjoyed the muffins!
best muffins ever! really moist, soft and yet healthy. all-though,I didn’t add smooth peanut butter ,but either ways it tasted delicious can’t wait too try it again!!!
Unfortunately, these tasted bland to me. Didn’t have any chocolate chips to add, though maybe needed more peanut butter.
Hi A, the chocolate chips will certainly add flavor and sweetness here. Thank you for giving them a try!
So Good! I am at a high elevation of over 8K above sea level and didn’t need to modify a thing ! Thanks! : )
One of my favorite muffins! Very
Tender muffin!
Quick note…. I used all whole wheat flour (past expiration), full fat sour cream instead of Greek yogurt, agave syrup instead of honey, 35% cream instead of milk, canola oil instead of coconut oil, and some old mini chocolate chips I found at the back of my pantry. Baked them as jumbo muffins. It made seven in all. And you know what? They’re great, delicious !!! I used what I had, like you always say. Thanks for the recipe and that trick of 425 for 5 minutes followed by 350 for 22-25 minutes. My muffins domed up perfectly. My Italian landlady said that they had the perfect “pompadour”. Love that.
Does vegetable oil work as well as coconut oil? And can I just use regular milk instead of almond milk?
Hi Noah, you can use vegetable oil instead as well as regular milk.
Ok thank you, Iโm so excited to make these with my friend soon!
I made these and topped them with the white chocolate drizzle from your peanut butter and jam thumbprints recipe, and the two worked together perfectly!
This recipe is perfection! The fact that everything is weighted makes it fool proof. I baked with no fan, used only whole wheat flour, frozen bananas (warmed a bit in microwave) and it turned out super moist and fluffy. The only thing is that the predominant flavour is banana. I expected to taste more at peanut butter. They are absolutely delicious. Thank you for sharing!