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. β†’ 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. πŸ˜‰

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. πŸ˜‰

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

FollowΒ me on InstagramΒ and tag #sallysbakingaddiction so I can see all the SBA recipes you make.Β 

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 425Β°F (218Β°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. Β 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 425Β°F (218Β°C). Keeping the muffins in the oven, reduce the oven temperature to 350Β°F (177Β°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

357 Comments

  1. Hey, I was wondering if I can substitute whole wheat flour with almond flour? I want to make this for my friend but she has wheat allergy.
    Thank you in advance

    1. Hi Dea, I’m sure that you could, but I have never tried it before so I’m not 100%. Almond flour is full of full and moisture, where whole wheat flour is not. So you may definitely give it a try, but I can’t say whether or not it will work.

      1. I used 1 cup of almond flour and 3/4 cup of white whole wheat flour, and the muffins are absolutely perfect and delicious. I’ve never tried a full-scale substitution, but I bet it would still be really tasty.

  2. These sound fabulous & I’m totally pinning them. Hopefully I can whip up a batch for my kids tomorrow before heading out of town, so they have some yummy healthy treats to snack on while I’m away. I’m really curious about the powdered pb… I’ve seen it around & been tempted to try. What are your thoughts?

    1. Alie, I hope you make these muffins – I just know everyone will enjoy them! The powdered peanut butter – I do not bake with the stuff. It is NOT a good replacement for peanut butter. Mixing water + powder and subbing that for peanut butter spells disaster. I do, however, like to mix it with water and soy sauce and pour it over a stir fry – sort of like an Asian-inspired peanut dish. It’s also great in smoothies! Or mixed with a touch of maple syrup over waffles.

      1. Aha! Great ideas & good info. Thanks for filling me in! I made the muffins this afternoon & they came out awesome. Easy to make too, & everyone loved them. Thanks so much for sharing the recipe! πŸ˜€

  3. They look wonderful Sally! I can count on one hand the number of recipes I have on my site that use honey. And today…is one of them. And you make muffins with honey. I put a PB-choc chip muffin recipe in my cookbook but it literally feels like a lifetime ago that I made them, a good 18-20 mos ago by now and I’d have to go look it up to see what I did. Yours look better πŸ™‚

    That PB glaze that’s just dripping down the sides. HEAVEN.

    Pinned!

    1. Thank you so much Averie – and thank you for pinning! Funny how much we love honey-roasted peanuts and yet, hardly bake with honey! Trying to change that. πŸ˜‰

  4. First of all, congrats on finishing the manuscript! Way to go!! Getting so exited!!

    Second, these muffins. They are so my thing!! Peanut butter, banana, honey and chocolate?!? YES!! Love these and your peanut butter spoon licker! πŸ™‚

  5. Oh my gosh, these are gorgeous, Sally! I love how tall they are. I made your blueberry banana muffins the other day, which were delicious, and I’ll need to give these a try! (:

    1. If you liked the blueberry banana version, you must try these Caroline! Thank you so much for lovin’ my skinny recipes. πŸ˜‰

  6. Congratulations on finishing your cookbook manuscript! I’m so excited to get my hands on a copy of your cookbook! Especially if it’s got more amazing skinny recipes like these πŸ™‚

  7. I love the healthy kick to this! And that glaze – YES PLEASE!

    Congrats on finishing your manuscript! I can’t wait for your book to come out, Sally!

  8. These sound awesome! Definitely going to have try these out soon. Thank you for sharing!

    xx
    youngmildandfree.wordpress.com

  9. Lol I love your pup licking the pb off the spatula! adorable!

    I also LOOOVE these muffins. There’s nothing not amazing and delicious about them. Some of my most favoritest things, all come together in a healthified muffin! Huzzah!

  10. Oh my yum. These look awesome. Of course the ones with peanut butter on top would be even more delectable! πŸ™‚ Congrats again on your huge accomplishment of finishing your manuscript! P.S. That picture of Jude vs. spatula = too funny.

  11. I love peanut butter and am always looking for healthy muffin recipes that use peanut butter and your muffins look delectable!
    Congrats on finishing your cookbook manuscript!

  12. Made these this morning. They were amazing. I was worried they might be chewy; they weren’t. I was worried they might be dry; they weren’t. I was worried they might be dense; they weren’t. They were moist yet light, flavorful but not overwhelming, held together well but had a delicate crumb. Overall I was really pleasantly surprised; healthy recipes are rarely so delicious. I stirred the wet+dry *maybe* 15 times to combine, baked them 2 minutes less, and am debating leaving out the chocolate chips next time in favor of sprinkling a few on top of the freshly baked and split open muffin so I can better taste the chocolate. The melted peanut butter was fantastic on top. Fantastic. Thank you!

    1. Hi Emily! Thank you so much for taking the time to report back about your muffins. I love them so much too. My favorite part is how moist and flavorful they are without added oils or fat (besides the PB). Thank you again, glad you love them!

  13. Some days I can’t even believe your blog exists, it’s pure perfection for peanut butter addicts like me! I’ll definitely try these xx

    two2hungrygirls.blogspot.com

  14. Oh. My. GOSH.

    Sally.

    You bad girl.

    I don’t even know what to say here.

    I just scheduled them on FB for tomorrow morning! These need to be shared. πŸ™‚

  15. I just made these muffins and they are crazy delicious. I have made your skinny chocolate chocolate chip muffins as well and literally could not keep them in my house. I made a bunch of them while I was pregnant to freeze and have afterwards but my husband and preschooler ate them all! Now that I am trying to lose the post partum pounds I am watching calories. If anyone is wondering these have 218 if made with almond milk and this includes the chocolate chips. Again, these were to die! Thanks for the great skinny muffin recipes!

    1. Hi Raelyn! Thank you so much for reporting back. I am delighted knowing how much you love a couple of my skinny muffin recipes! What I love about this particular muffin is how dense it is – just one tides me over. And the chocolate ones? I’m obsessed.

  16. I just made these muffins and my roommates and I agree that this a recipe that we want to make again! They are so delicious AND nutritious πŸ™‚ Living in a college dorm with a small kitchen, I always try to find recipes that do not require obscure ingredients and this was a great recipe to use in a kitchen with just the bare essentials of baking. Also…the dome trick worked perfectly and my muffins had huge muffin tops! Thanks again for another yummy muffin recipe!

    1. Leighton, I know exactly what you mean about living in a small dorm – been there, done that! And my current kitchen? That’s tiny too! But anyway, it’s nice to have recipes that aren’t too difficult and don’t require a ton of different strange ingredients. So glad you all enjoyed these! Let me know what you make next. I love hearing about it.

  17. Wow! These were easy to make and mine looked just like yours Sally! The chocolate chips were just enough and the melted PB on top is mandatory! I put a few on a small plate and we finished them for b’fast this morning. πŸ™ Then I remembered I also put some in the freezer! πŸ™‚ This is definitely a recipe I’ll make again and again and I love that they are neked! and healthy and delicious! Thanks Sally!

  18. When you say use a cup or 1/2 cup or 1/4 cup, how big a cup are we talking? I really want to try so many of your recipes but I am British and use the metric measuring system and I can only see grams on some of the recipes? Please could you just give me a rough guide I need these in my life! Thank you so much! X

    1. Hi Hannah! I’ve been able to go back to a few recipes and convert to grams, but not all 400+ yet. You can always look up the metric conversions online. I will try to update this particular recipe soon!

  19. These muffins sound amazing!!! Do you have the nutritional values for them? Im really watching what I eat so I like to know them!
    Thanks

  20. Just found your recipe this morning and will be making these this afternoon πŸ™‚ I have a question : If I were to mix whole wheat flour with some white flour what would the ratio be ?

    thanks in advance

  21. These look so delicious. I just got done printing out quite a few recipes to try from your site. The time and effort you have put into to this is commendable! Would it be possible to use quick oats instead of whole wheat flour to make them gluten free?

    1. Thanks Amy! I hope you enjoy all the recipes you found on my website! For these muffins- I’ve never tried them with oats instead of flour, so I can’t say. Oat flour would definitely alter the texture. Let me know if you try it.

  22. I made these tonight and they are great! They rose nicely and have a great texture. I didn’t have chocolate chips to add but they’re yummy enough without them. Thanks for sharing!

    1. Hey Becky! So happy you love them. I make the muffins without chocolate chips sometimes too. Still delicious. Thanks for taking the time to report back!

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