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

peanut butter banana muffins topped with melted peanut butter on a white plate

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.

peanut butter banana muffins on a yellow plate

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.

peanut butter banana muffins topped with melted peanut butter

Buy a couple bananas now and wait a few days for them to get a little speckly 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. 😉

peanut butter banana muffins on a white plate

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.

peanut butter banana muffin batter in a muffin pan before baking

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. 😉

peanut butter banana muffins topped with melted peanut butter on a yellow plate

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!

peanut butter banana muffins topped with melted peanut butter

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peanut butter banana muffins topped with melted peanut butter on a white plate

Skinny Peanut Butter Banana Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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


  • 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


  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.


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

Keywords: peanut butter banana muffins, skinny peanut butter muffins

Reader Questions and Reviews

  1. 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!!!

      1. Hi Riley! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

      2. I didn’t have any brown sugar, so I did a tablespoon of granular sugar and they came out very moist and flavorful!

  2. 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.

  3. Hi Sally, how do I adjust the oven temperature for mini muffins?

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

  4. 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?

    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!

  5. 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. ❤️❤️

  6. This is the first peanut butter muffin recipe that I actually LIKE! they are so moist and they actually do taste peanut butter!
    Thank you so much!

  7. What if I do not have sour cream or yogurt? What can I use instead? I have buttermilk.

    1. Hi Felicia, If you wish to use buttermilk you should replace BOTh the yogurt and the milk with buttermilk. Happy baking!

  8. My grandkids and their parents loved these. I have made two batches since last week. I’m making my second batch of your Skinny Banana Blueberry Muffins (in the oven) right now. My husband can’t decide which of the two is better♥️♥️♥️ Love your recipes.

  9. Hi Sally,
    The very best peanut butter muffins I have ever tasted. My grandchildren loved them. They are a hnit now in our family.

  10. Hi Sally, I love these muffins! Quick question: what is the nutritional information for these muffins? Thank you!

    1. Hi Catherina, we’re so glad you enjoy these muffins! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

      1. Thank you so much for this information!

  11. So good. We’ve already eaten three fresh out of the oven.

    1. Hi! Great muffins!! I tried the link you posted for nutrition information is “not found”.
      I’m not sure how these can be “skinny”

      1. Hi Cassie! Our apologies, that website has recently stopped working. This link may be helpful in the future instead:

  12. I love this muffin recipe! What are the macronutrient totals per muffin for fat, carbohydrates, and protein? Thank you?

    1. Hi Ellen, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  13. Hello, the recipe looks delicious but I don’t have a cupcake pan. Is it possible to bake it like a cake? Thanks!

    1. Hi Tom! We haven’t tested these muffins in a cake pan, but fear it could turn out quite dense. Let us know if you give it a try!

  14. So delicious! You’d never know these are skinny muffins. Great peanut butter flavor, especially with the chocolate chips mixed in!

  15. I make these muffins all the time. They’re a family favorite. This time, I ran out of creamy peanut butter and used crunchy instead. It was so delicious! I don’t think I’ll go back to creamy peanut butter again.

  16. Hi Sally,
    Want to make these for tomorrow but do t have Almond milk. Can I use regular milk?

  17. This was the second time I made these muffins and they turned out great again! Super simple to make and delicious. I used dairy-free yogurt (almond based) but followed everything else and they were moist and yummy! I live at a higher altitude so baked them four minutes less when I turned the oven down to 350F.

  18. SBA has never failed me!
    Curious if I could use Agave in place of honey. Often I find honey too strong which is why I prefer agave. Would they still taste just as yummy?!

    1. Hi Makayla, The best substitute for honey here is pure maple syrup. We haven’t tested this recipe with agave, but it would likely work with the end result a slightly different flavor. Let us know if you try it!

  19. I changed these to Sunflower seed butter, (nut allergies) pumpkin muffins and they are terrific. I added 1-2 T more brown sugar with the honey since pumpkin is not as sweet as banana, and I added pumpkin pie spice. I did use the chocolate chips. Great breakfast food with a bit more protein than plain pumpkin muffins.

  20. OOPS! one more thing with the sunbutter pumpkin variation. I also used 1/3 whole wheat flour.

  21. I made these with the bananas and just subbed sunflower seed butter. They taste great but have turned an unappetizing mottled black color. The pumpkin version I made above did the same thing the day after I baked them. Any thoughts on why that happened?

    1. Hi Joan, We’ve made these muffins many times and haven’t had them turn any colors, so our best guess is that it’s the sunflower seed butter. We have heard that it can turn green when baked, any chance yours is more green than black?

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