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stack of two peanut butter banana muffins.

Peanut Butter Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 66 reviews
  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These peanut butter banana muffins taste like a treat, but they’re 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!


  • 1 and 3/4 cups (220g) 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


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
  3. 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.
  4. Pour in the dry ingredients and stir gently until just combined—you 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.
  5. Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). 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.
  6. Drizzle muffins with melted peanut butter, if desired.
  7. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.


  1. 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.
  2. Special Tools (affiliate links): 12-count Muffin Pan | Cupcake LinersGlass Mixing Bowls | Whisk
  3. Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
  4. Milk: You can use any milk, dairy or nondairy.
  5. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.