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

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.

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.

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.

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.

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

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.

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


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


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
  • 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


  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.


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

Keywords: peanut butter banana muffins, skinny peanut butter muffins


  1. Mm pb & banana & honey &chocolate! Yay I have some ripe bananas on hand! I think I’ll remove the brown sugar (I am really anti-sugar), use cacao nibs instead of the choc chips and use full fat yoghurt (fat free isn’t as healthy as we’ve been led to believe!) and maybe a little splash of macadamia oil! Looks delicious, as always Sally!

  2. Made these muffins yesterday, they are delicious! I just entered them into a calorie counter, and mine came out to about 221 cals per muffin. A bit more than I thought, but maybe tweak it a bit next time. Love your site!! I also made the double choco chip muffins and peanut butter frosting. yum yum.

    1. A much healthier and filling way to eat 200 calories than if you were eating a muffin with all white sugar, white flour, no fiber and no protein. I’m so happy you enjoyed them Kim!

  3. All I can say is YUM, YUM, YUM! This is all I want to eat for breakfast now! I am obsessed with peanut butter, dark chocolate and bananas. In fact, I often slice a banana in half longways, smear it with pb and stud it with dark chocolate chips. Then I stick the other half on top, wrap it in foil and bake it for a few minutes in the oven. Anyway, these muffins bring my three favorite things together in one healthy, delicious treat! I used some homemade applesauce in place of the yogurt because I didn’t have any and they were amazing. THANK YOU!!!

    1. Katie, I think I love you. Your banana snack in the oven… sounds like a dream come true! Why have I never thought of that before. Pure genius. I can’t wait to try it! I am so glad that you loved these muffins. And homemade applesauce sounds perfect. Thank you so much!

      1. Haha, not as much as I love you for all these delicious recipes! I came across your blog about a month ago and have been in baking heaven ever since. Thank YOU so much!

        P.S. I saw that you are originally from the City of Brotherly Shove, aka Philly! I’m from Souderton, which is about 45 min. from downtown Philly and right next to Lansdale. πŸ™‚

  4. No way! Where did you go to high school? I graduated from Souderton in 2005. I miss it! My parents still live there but I’m currently in Jacksonville, Florida. I hate the South but my husband is in the Navy and we’re stationed here.

  5. These sound delicious – peanut butter muffins is a top idea but I have a question: would it be a big loss to avoid bananas? I’m not very fond of them and personally wouldn’t have them with something with peanut butter (which is the best thing in the world). Is there anything they can be replaced with or just missed altogether?

    1. Though I’ve never tried it before, you could try using 3/4 cup of applesauce instead of the bananas. Or make any of my other healthy muffin recipes that do not include banana:

  6. This look beautiful. I don’t have a sweet tooth, so I’m planning to reduce the sweetener. Do you suggest dialing down the sugar or the honey? Thanks! πŸ™‚

  7. These are so so delicious!!
    I have a recipe for pb cupcakes that I love a lot but they are just so unhealthy. I can’t help but feel guilty whenever I eat one. But these are so great because I can get my pb fix without feeling bad!!
    …of course now that I feel healthy I eat twice as many…probably defeats the purpose. oh well!!
    Thanks for a super yummy recipe!
    Btw I substituted walnuts for the choco chips and turned out really well!

    1. Hey Erika! I’m glad you tried my PB banana muffins. I love them so much and have made them a TON since I posted this recipe. I have a freezer full of them. Anyway, your substitution for the chocolate chips sounds great. I need to try them with walnuts next!

  8. Oh. My. I just made these with my 2 1/2 year old. I didn’t have any choc chips, but had some milk chocolate dove bites so I chopped those up. These are dee-lish! And I used chunky peanut butter since that is all we buy. Quite possibly my new favorite muffin! I think I’ll make these for my next freezer meals group!

    1. I can only imagine how amazing those dove bars inside these muffins, Jennifer! And a freezer meals group… I love that.

  9. Hi! I am obsessed with the skinny peanut butter banana muffins. Do you know the calories per muffins for those and the skinny chocolate peanut butter swirl !? Please let me know! Thanks for sharing your excellent recipes!

  10. The weather outside is begging for me to make these after my last class…cannot wait to try these! Sally- you’re a baking goddess!

  11. Hi, Sally!

    I baked your salted caramel chocolate chip cookies yesterday and they were divine! Thank you so much! By the way, what if I can’t find whole wheat flour for this recipe? Will it still taste the same if I use all-purpose flour? Or should I tweak the amount?

    Hoping for your response!

    1. You may use 1 and 3/4 cups all-purpose flour instead of whole wheat. The muffins’ texture will be slightly lighter. You’ll enjoy them!

  12. Hi , i wanna ask do you have a youtube channel cause you have so many great recipes and it’s a little easier to watch a video for them

  13. Hi Sally, I just finished making these and they turned out perfect!
    your muffin recipes are just my favorite to make, i always get compliments on them and get asked for more and more.
    I love your recipes and your method and cant wait for your recipe book(I never use recipe books so yours will be the first in my kitchen).
    I also would like to second the suggestion of starting a youtube channel, it really is a revolutionary website that will bring your recipes to millions of people who love baking (:

    1. Nemo, I’m so happy to hear that you are excited about my cookbook! And even happier that you love these muffins. I love baking muffins for breakfast. The options are endless. Great suggestion about a youtube channel. Don’t have the time to do any of that at this point, but maybe in the future. Thanks!

  14. I just made these and they taste so amazing, not healthy at all! I’m loving your blog so much, I’m definitely wishing for your baking book for christmas πŸ™‚ I was a little worried when making these because my wet ingredient mixture was quite runny, but they turned out just fine πŸ™‚

    ps. Thank god you have healthy choices too which I can alternate with, otherwise I’d be in trouble πŸ˜›

    1. I like to balance things out with healthy and truly decadent. Makes me not feel as bad posting all the crazy chocolate overloaded stuff! I am so glad you love these muffins, Annika! Thanks so much for taking the time to report back.

  15. Sally these PB muffins are to die for, thanks for sharing this recipe, I truly luv them……keep sharing your healthy recipes….have a great day…..Mary from Montreal

  16. About how many cups of banana should I use? I am using my banana “mush” from the freezer and i already portioned it off into 1 cup servings πŸ™‚

  17. Hello from Nevis, West Indies! I am baking with some limited equipment. Can I put the batter into a 9×13 baking pan instead? I don’t want to run out of batter.

    1. Hi Taylor! There actually won’t be enough batter to fit that large of a pan. It would, however, fill an 8×8 or 9×9 inch baking pan. The baking time? I’m unsure. I’ve never tried it before. Longer than this time though for sure.

  18. PHENOMENAL!! Sally, I think you are going to be my new best friend!! πŸ˜‰ lol made these tonight with my 1.5 year old, he did the mixin & spoon lickin, we used dark chocolate & flax instead of an egg, yum, yum, yum!!!!! I will be making these again & again, & I can’t wait to try EVERYTHING on here!!

  19. Hi Sally! Was hunting around for a good banana recipe and it brought me to your wonderful site! We are currently kitchen-less for a time while we’re renovating and I thought I’d whip up a surprise for my hubby. Am thinking I trying them in my toaster oven- it would probably be easier to do it in a loaf pan. Have you ever tried making this recipe as a loaf? Thoughts?

    1. Leslie, I am jealous of your kitchen renovation! I can’t wait to have a big nice kitchen one day. You could definitely use this batter in a loaf pan, but I am unsure of the baking time since I’ve never tried it before myself. But typically this type of muffin batter would be just fine in a loaf pan.

  20. Made the banana peanut butter muffins, love, love, loved them but, really would like to know calories and nutrition information for them. I’ve looked several times to no avail and as an avid calorie counter (And protein) I would really like to know. All your recipes look great, will definitely try more!

    1. I don’t know the calorie content of my recipes. Maybe an online calorie calculator could help. Glad you enjoy these muffins!

  21. Just made these muffins, and they smell so drool-able. Unfortunately, the first 6-muffin batch was a tad dry, and the muffins were slightly charred on top. (It, uh, didn’t stop me from eating them.) Could it be because my oven runs a tad on the hot side? I reduced the honey and sugar, so could that be responsible for the dry-ness? Trying to resolve the charred muffin top problem, I tried the “cover the pan with tinfoil” method. Let’s hope it’ll work out!

      1. Hey Bianca – I usually warm the muffins up in the microwave until warm, 30 seconds usually. And I would check your oven temperature with an oven thermometer. M oven runs hot, so I’m able to control it with a thermometer.

    1. No you cannot, Nutella bakes up much differently in some recipes and I fear the muffins won’t have the same consistency or texture with Nutella. Here are all of my recipes with Nutella if you’re looking for any?

      1. Hey Sally, Thanks for the recipe suggestions. I couldn’t wait to try this recipe so I substituted with nutella before you were able to respond. The muffins actually turned out really good they just took an extra min or two to cook all the way through. Just thought I would let you know that πŸ™‚ I will definitely check out your other recipes.

    1. Hey Kimmy! I laughed reading this comment. I don’t have a full fat version of these muffins, but here is a page with all of my peanut butter recipes. Plenty of them are not skinny.

    2. I substituted the yogurt for 1/2 C Coconut oil and they turned out fantastic, if anyone was still wondering πŸ™‚

    3. I wanted to use up some bananas I had that were on the verge of needing to be tossed and Pinterest pointed me to this recipe. I used chunky peanut butter, regular cows milk, half whole wheat-half white wheat flour, substituted the yogurt for 1/2 C coconut oil, added 1 teaspoon Flax seed, and 1 Tablespoon cocoa powder (since I didn’t have chocolate chips.). They turned out fantastic! Same cook time and everything. I wouldn’t add the cocoa powder next time because I didn’t think it really did anything flavor-wise. I will definitely make these again πŸ™‚

      1. Okay…I’ll have to experiment a bit. My husband has celiac disease and really enjoys baked goods so I’m always looking for something he can enjoy!

    1. Hi Danielle, (my name is also Danielle ironically)
      I had the same idea! See my post below! I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour and made some other adjustments as well. (I’m allergic to Dairy and Eggs as well). They came out amazing! Super fluffy, which I usually don’t find when baking GF. maybe it has to do with the fact that I used 3 bananas instead of two? Anyways see below! Good luck!

  22. I made these the other day & they were delicious! However, they weren’t real banananey (if that’s even a word, which I don’t believe it is.) I even used banana flavored Greek yogurt! my bananas were really ripe & had been in the freezer, wasn’t sure if this could be why?

    1. Hey Abby! Banana-y is totally a word in my world. And I’m sorry you didn’t feel their banana flavor was strong enough. I’m happy you liked them, but maybe you can add up to 1/4 cup more mashed banana. I always use fresh, very ripe bananas (not frozen) and always feel the banana flavor is strong. Alternatively, you could slice up a few bananas and put them on top of the batter before baking – like what I did here:

  23. I adore these! I made them tonight because I’ve been craving something sweet to go with my black coffee. So healthy muffins were definitely a go to! I added walnuts to mine, so delish. I have a question, what are the nutritional facts on these muffins? Or do you at least know the calories in one muffin? I’d appreciate it! Thank you! Great work.

    1. Hi Leilani! I’m so glad you tried these muffins out. They’re one of my favorite muffins to bake. I, unfortunately, have no clue what the nutritional information is for them. Perhaps you can manually calculate it or use an online calculator.

  24. I made these but changed some of the ingredients to make them Gluten Free, Dairy Free and Egg Free. They are SOOOO GOOD. Literally I am obsessed. I used 3 bananas instead of 2 (to keep it creamy due to lack of yogurt) and 1/4 cup vegetable oil instead of the egg. Then I used Bob’s Red Mill Gluten-Free All Purpose Flour. They came out amazing! I also used vanilla flavored coconut milk instead of almond milk and added organic honey to the peanut butter drizzle at the end! Magnificent! Thanks Sally!

1 2 3 4 5 8

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally