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

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.

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. There aren’t any beans hiding inside the muffins. No expensive and chalky-tasting protein powders, no strange sweeteners you can’t pronounce. Good-for-you, ordinary ingredients that are hiding under your nose.

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey. sallysbakingaddiction.com

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!

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.

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 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.

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!

Skinny Peanut Butter Banana Muffins. Packed with flavor, whole wheat, and sweetened with honey. sallysbakingaddiction.com

Print

Skinny Peanut Butter Banana Muffins

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

Description

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


Ingredients

  • 2 ripe large bananas, mashed with no chunks (about 1 cup mashed)
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup packed dark brown sugar
  • 1/2 cup plain 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 pure vanilla extract
  • 1 and 3/4 cups white whole wheat flour (spoon & 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 mini chocolate chips and 1/4 cup melted creamy peanut butter

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.

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

371 Comments

  1. Wow. These are so good. I just used what I had on hand which was the opposite of healthy… Whole milk, AP flour and sour cream (instead of yogurt)… And they turned out perfect. Just the right amount of peanut butter. Yum!!! Thank you Sally. You are my go-to for all recipes baking. I no longer have to peruse Pinterest for (what seemed like) hours on end. Every recipe of yours that I try is a success.

    1. Thank you so much, Brittani! So sweet to hear this!

  2. These are delicious! I used vanilla Greek yogurt and chocolate chips. Added some walnuts to half the batch which were my favorite ones.

    1. I’m so glad you enjoyed them, Cyndi!

  3. I just made these and they are amazing, not to mention the prettiest muffins I’ve ever baked! I absolutely love the taste and texture. I mixed together a little milk, honey, and PJ on the stove for a rich and gooey sauce to top them with.

  4. I came across this recipe by googling peanut butter muffins – so glad I found this! I made them this morning and they turned out amazing, they will be the perfect afternoon snack filler for sure. 🙂 I don’t see any nutritional info listed though, would you have this available? Or at least the calories and sugar count… Thanks so much!

    1. I’m so glad that you found this recipe and enjoyed it, Elaine! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

      1. Oh thank you Sally, I will use that calculator. I saw your FAQ after I posted the comment and see that you don’t provide nutritional info – all good! Your site is great, consider me a new fan. Have a great day! 🙂

  5. The flavor and ease are great. However, my oven doesn’t cool down very fast and the muffins were burnt 9 minutes after I turned it down. Watch closely.

  6. Sally,
    would it be possible to bake this in an 8×8 pan? If so, how long?
    Thanks,
    Lucy

    1. Hi Lucy, That should work, but I haven’t tested it so I’m unsure of the bake time.

  7. Made exactly per instructions. Only change I would make is I would not whisk the wet ingredients into dry-I would use a fork. Delicious muffins!

    1. I’m so glad you enjoyed these!

  8. My toddler and I made these for breakfast this morning. I altered the recipe a little due to slight differences in a couple ingredients I had on hand and to my taste. They turned out beautifully and my toddler ate most of one even after licking off all the peanut butter icing. That’s a total win! It wasn’t difficult at all to follow and it was a lot of fun for my daughter; mixing all the ingredients and tasting everything before it went into the batter. (Sneaky monkey!) Thanks for the great recipe!

  9. Hello Sally, Would you be kind enough to convert your recipe in metrics please? That would be so great I’d like to test this recipe and be as accurate as possible as a small change can affect the finished products. Thanks!

  10. These muffins are amazing! The texture is perfect, the banana and peanut butter are both subtle. I decided to skip the topping this time but maybe the next time I’ll go for the peanut butter glaze too. For this time it’s nice to have a delicious lighter treat.

  11. OMG these muffins are AMAZING. How many calories in each muffin?

    1. I’m so happy you enjoy them, Jenny! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  12. Hi Sally,

    This recipe looks delicious! When you get the chance, would you please post the measurements in grams like you do with all of your current recipes? I know this is an older one that you probably haven’t had time to update yet. Thank you so much!

  13. Danielle Milby says:

    I absolutely love this recipe! I used Bob’s gluten free all in one flour in my recipe and they turned out amazing. Thanks

  14. These muffins are delightful! So fluffy and light. I subbed coconut yogurt instead of Greek yogurt to make these dairy free to suit my needs! They are delish and will make again. Didn’t use chocolate chips this time but I think I’ll try that next!!

  15. Hi Sally,
    I am about to make this recipe and I don’t have to change anything because all your ingredients are OK for folks with IBS. Well, except for the AP flour. IBS folk are not GF intolerant, but we are fructan intolerant – a fodmap found in AP flour. So I am going to make these using King Arthur Measure for Measure GF flour. I will let you know if it works. lol.

  16. I further reduced the sugar (and no honey) but then i didn’t mix in the bananas well because i didn’t want to over stir and now the bites without banana taste really bland. So don’t try to be healthier than Sally. The texture was okay though so i think as long as you replace the sugar with a different flavor it’ll be okay

  17. LOVE this recipe! Really moist inside and great flavor. This is the second time I am making them during quarantine – the first time wasn’t peanut buttery enough for me so I upped it to about 3/4 of a cup. I also added some toffee bits with some of the chocolate chips because I had them in the cupboard so why not!

  18. Hi Sally,
    The recipe says to use 2 bananas, do you know what volume that is in cups? I was looking for a peanut butter and banana chocolate chip muffin and thought I’d check your blog and low and behold, there it was!! Can always depend on a good recipe from you! Thanks!

  19. Hi Sally,

    How do I made the melted peanut butter drizzled on the muffin?

    1. Simply melt it in the microwave.

  20. I have made this recipe a dozen times now and it’s been perfect every time – even with a few subs if I haven’t been able to scrape together the right ingredient.
    So light, so yummy, and a perfect addition to our finger food for our toddler for getting nuts in his diet.
    Highly recommended.

  21. OMG! I woke up wanting peanut butter banana muffins. I had two overripe bananas which was perfect. These are definitely the best muffins I have ever made! Not too sweet, fluffy, and delicious. I only had regular flour and sweetened vanilla almond milk and Ghiradelli 65% dark cocoa squares but all of this worked out. I just crushed the chocolate into small bits. I tried with and without melted peanut butter and obviously the second was the bomb! I am going to freeze 8 of these to deliver to my son this weekend. Thank you!

  22. Hi Sally,
    I just made these muffins and wow are they ever yummy! Didn’t change anything and they turned out perfectly. Will definitely be making these again. Thanks for the great recipe!!!

  23. 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.

  24. Hi Sally, how do I adjust the oven temperature for mini muffins?
    Thanks!

    1. Hi Kristen, Mini muffins don’t need the initial burst of extra hot air so just bake these at 350 degrees.

  25. Hi sally! I made this recipe as is and it was amazing! My kids have requested peanut butter jelly muffins – is there a way to incorporate store-bought jam in this recipe instead of chocolate chips?
    Thanks!

    1. I haven’t tested it out but you can try swirling some on top of the batter, or layering some in the middle (if it disappears when baked you can try to take a note from my raspberry swirl pound cake and mix some jam with a little bit of batter). Or you can simply cut a hole in the center and fill them like I do with my peanut butter and jelly cupcakes. Let me know what you try!

      1. Thank you so much for the link to your raspberry swirl pound cake – I made it with a raspberry jam + peanut butter combo for the swirl and it turned out perfect!!!

  26. I love these! A true muffin, not a cupcake in disguise as a health food. 🙂

    I only had 1 banana so used an individual cup of applesauce to make up for the missing banana. I’m looking forward to making these again when I have 2 bananas! The peanut butter flavor was delicious and the muffins were not overly sweet. It was subtle and makes these perfect for breakfast with some yogurt and fruit. ❤️❤️

  27. These look amazing! Do you think they will work with whole spelt flour?

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