Healthier Peanut Butter Banana Muffins

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

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.

Buy a couple bananas now and wait a few days for them to get a little speckled brown. The riper, the better—same goes for regular banana bread. 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, like today’s recipe and these banana blueberry muffins. 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!

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. 😉

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!

Peanut Butter Banana Muffins

★★★★★ 4.9 from 32 reviews

• Author: Sally
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Muffins
• Method: Baking
• Cuisine: American

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Description

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

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Ingredients

• 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
• 1/4 cup (85g) honey (or pure maple syrup)
• 1/4 cup (50g) packed dark brown sugar
• 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
• 1 large egg
• 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
• 1 and 3/4 cups (220g) white whole wheat flour (spooned & leveled), 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 (57g) mini chocolate chips and 1/4 cup (63g) creamy peanut butter, melted

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Instructions

1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Set aside.
2. 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.
3. 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.
4. 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 425°F (218°C). Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) 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.

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Notes

1. Freezing Instructions: Muffins without peanut butter on top freeze well, up to 3 months.

Keywords: peanut butter banana muffins, skinny peanut butter muffins