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

Meet my latest breakfast. And snack. And midnight snack. And oh-my-gosh-I’m-finished-my-cookbook-manuscript snack.

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 – the last two things are totally optional, but kinda required if you ask me.

My love for peanut butter runs deep. And peanut butter lovers deserve a healthy treat every now and then, right?!

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. I didn’t even need to make an extra trip to the grocery store when my peanut butter craving hit. → LOVE it when that happens.

(peanut butter craving is a daily occurrence.)

There aren’t any beans hiding inside the muffins. No expensive and chalky-tasting protein powders, no beets (yes I’ve seen that), no strange sweeteners you can’t pronounce… basically nothing weird. Good-for-you, ordinary ingredients that are hiding under your nose.

And my gosh, they look incredible don’t they?

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

Like all of my skinny muffin recipes, making them is actually quite simple. 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!

The peanut butter. Oh my lanta, the peanut butter. I’ve tested the muffins with natural, homemade honey roasted, and non-natural peanut butter (like Jif). The muffins are fantastic with any of them! I love using Skippy Natural because it is not oily. If using natural, make sure it isn’t oily. Oily peanut butter will drastically weigh down the muffins. Do not use powder peanut butter.

Jude likes to help in the kitchen; he’s a great peanut-butter-cleaner-upper.

Jude - Peanut Butter

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 so:

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 only drizzled a few of the muffins with melted peanut butter. Can you guess which muffins Kevin and I liked the best?! Yeah, umm these muffins are the next best thing to a spoonful of peanut butter.

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. Especially when I come in from a 45 degree run with Jude at 7am. Apparently it’s already winter?!

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!

Don’t like the flavors in these muffins? I have plenty more healthy muffin recipes for you!

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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
  • 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 (or an even mix of whole wheat + all-purpose) (spoon & leveled)
  • 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

354 Comments

  1. Hi Sally! My daughter hates banana bread and banana flavored products (but loves plain bananas… hahaha). Is the taste of the banana in these gorgeous muffins very prominent? Would love to make them as an after school snack!

    1. Hi Cathy! Unfortunately the banana flavor is pretty prominent in these muffins. You can try my skinny strawberry chocolate chip muffins instead – no bananas! https://sallysbakingaddiction.com/2013/01/03/skinny-strawberry-chocolate-chip-muffins/

  2. You seem to always hit the nail on the head with my cravings… do you mind sending one over to my cubicle for breakfast? If it’s not possible, I’ll just have to wait until I get home (where ripe bananas await!).

  3. I’m gonna bake these for sure!!
    I would kindly ask you Sally for more skinny recipes, please!!! They are all fantastic and us women ADORE all kind of baked goodies, the skinnier the recipe the better for our figure ;), so thanks!!
    And if you could post more eggless or vegan recipes (don’t like a strong egg flavor in what I bake, (when I was little my mom fed me with raw egg in almost all my milk glasses so I could grow up correctly because I was such a bad eater and since then eggs and me are not close friends..

    On behalf of my sister, thank you for all your pumpkin recipes (she’s a pumpkin lover)!!!!!!

    Greetings from sunny Spain!!! 🙂

    1. Hi Angie! And thanks for saying hi all the way from Spain! You definitely can’t taste the egg in this recipe. And you know what? You could probably leave it out! I like to add the egg purely for added moisture. Happy you like my skinny recipes Angie!

  4. Your recipes are evil! 🙂 you are amazing, Now I will have to make these too. I recently made your frosted cookies for a book signing. They still remain my favorite. Thank you!

    1. These muffins aren’t evil though! Purely good-for-you ingredients packed into one. Which frosted cookies did you make? Thanks Stacey!

  5. These look incredible! Love all that drizzly peanut butter on top! Definitely would be a requirement for me too. I don’t make muffins that often, which is weird, but I am totally going to try these. 🙂

  6. Awww congrats on finishing your cookbook manuscript! I bet that’s a great feeling. And I’d celebrate with these muffins, too 🙂

  7. Sally, congrats on finishing up your cookbook manuscript! And I’m sure that eating one (or more!) of these peanut butter banana muffins was the perfect way to celebrate. I can’t wait to try these for myself. They seem like the perfect item to keep on hand, in the freezer, when we need a morning pick-me-up. Thanks for the inspiration!

    1. Thanks so much Jamie! I have a feeling you’d love these. And thank you very much for the congrats, I really really appreciate it!

  8. You’re the skinny muffin queen, your recipes always turn out wonderfully! These are so so pretty and look delicious! I’m a pb + banana lover, so you bet I’ll try these soon 😉

    1. White whole wheat flour is whole-wheat flour without the heavy taste. White Whole Wheat is milder than traditional whole-wheat, but still has the goodness of whole grains: bran, endosperm and germ.

      1. is it possible to use whole wheat flour or does it alter the taste too much? i guess i bought the wrong kind! 🙁

  9. These muffins look and sound amazing, Sally! So pumped that I have some ripe bananas in the kitchen just waiting to get used up!

  10. Now this is my kind of snack!! I have been on the search for a new muffin recipe and I definitely just found it, thanks Sally

  11. These look amazing, Sally! I enjoy a pumpkin whole wheat muffin most mornings for breakfast, but it’s time to switch it up. I think I found my new favorite recipe! Love your big baking assistant, too, haha. Very familiar with that… I have my own peanut butter spoon-licker also!

  12. I’m all about that melty peanut butter! PB – banana creations have never failed me (thus far, at least). Your recipe is wrong though. The chocolate chips are totally not optional!

  13. The peanut butter drizzle totally sold me! I was already in love, but that just takes them over the top! Totally necessary. And the chocolate too of course. 😉

  14. Your skinny muffins are the best, Sally! And 45* already?? Holy moly – our afternoon temp got up to 91 today. I’m not happy about that at all – bring on Fall (and some of these muffins!).

    1. And it was 45 again this morning Ashley!! But warming up to 70 later in the day. Seriously, the mornings are SO cold! Two weeks ago it was 90 degrees, no joke!

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