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. → 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. 😉

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. 😉

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.

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


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 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


  1. Oh my gosh! I just made these. And they are insane. The only thing I did was use Splenda brown sugar. The peanut butter on top, just does something to them. You have to be careful. I almost wanted to top the whole top. And not just drizzle.

  2. Hi Sally! I made these muffins before and loved them! Was wondering though, would it be possible to add oats or even nuts like pecans?! Yum yum!

    1. Hey Morgan! I’m not sure about oats, but definitely some pecans. I love banana/pecan combo. If you try oats, maybe add about 1/3 cup? I don’t want you to add much more than that in fear the muffins will taste dry.

    2. Hi Morgan. I thought I would mention…when I made these a second time, I substituted a 1/2 cup of the wheat flour for oat flour. I didn’t notice any difference from the first batch I had made with the regular flour. You just have to make sure that the oat flour is sifted well, otherwise you may get little pockets of flour in your muffins.

  3. Hello Sally! My boys and I think these are the greatest things since sliced bread. We feel that the pb on the outside is a definite must. In fact, so much so, that after making my first double batch, I decided these were a great contender for my new muffin top pans. (You know where I’m going with this, right? There is a lot more surface area on those muffin tops to smear on – not just drizzle – some awesome peanut butter!) Yum, yum, YUM!!! I was right – these worked out great as a muffin top! Although I love my pb and toast in the morning… these are a very welcomed change. Thanks so much for another great recipe!

    1. Haha I love your thought process Jackie. These would be awesome muffin tops in a muffin top pan because there’s more surface for pb. I still need to buy one of those!

    1. I do not post nutritional information for my recipes – sometimes calorie counts, but not for all recipes. An online calorie counter is a helpful tool to use though!

  4. I just came across this recipe while googling for a peanut butter/banana muffin recipe and bookmarked it a while back.
    Finally got around to making it! they are delicious! definitely a keeper. Thanks!
    Have you tried adding more peanut butter in the batter? I didn’t find them too peanut buttery but more banana-y. I didn’t add the glaze on top just to control the messy factor.

    1. Hi Kruti! I have never tried adding more PB to the batter. I found them to have tons of PB taste, especially with adding the PB on top. Which you didn’t do – I agree, it’s messier. I fear adding more PB would dry the muffins out, however you can certainly try it!

  5. Hi there,

    These looks AMAZING. I’m going to try them this afternoon! I only have a mini muffin tray, what will that do to the baking time? Thanks in advance!

  6. Found this through Pinterest, baked this am and LOVE them! I added a little flaxseed for extra health benefit too! Glad to see we are fellow Baltimorians:) Thanks for the recipe, you may see a shout out on my blog later!

  7. I’d like to make these but only have whole wheat flour, no all purpose. Any way I can make it with just whole wheat flour?

    1. Hi Linda! The muffins will be quite dense since whole wheat flour tends to make baked goods a little on the heavy side. I’m sure they’d still be tasty, just not as soft and airy.

  8. Oh my gosh! These are hands down the best muffins I have ever made… and the healthiest!!!! I followed the recipe to a T and wouldn’t change a thing. Thank you so much for the recipe.

  9. I made these today and used soymilk instead of yogurt and they were SO good and fluffy. I’ve made so many recipes on your blog and all of them always turn out great so this is my go to site for recipes!

  10. Wow! I just made these and can’t believe how amazing they turned out. The other ‘banana peanut butter ‘ muffins I usually make turn out like little bullets… These were light, fluffy, and yummy. And yes, chocolate chips are ALWAYS necessary!

  11. i put the ingredients into the recipe calculator at spark recipes. I used chobani vanilla, chunky peanut butter, and brown sugar that was packed 1% milk. with the rest of the ingredients the same my muffins came out to 12 servings of around 192 calories each! great recipe thanks.

  12. Oh my goodness…these came out amazing! I made the peanut butter frosting from your chocolate banana cupcakes and they were seriously the best muffin/cupcakes I’ve ever had!! The high heat at the beginning really made them crown and look gorgeous. Thanks so much for the recipe 🙂

  13. Hi! These look amazing! I kind of want them now but don’t have any yogurt. Is there anything I can substitute for that? Thanks!

  14. Hi Sally, thanks for all the wonderful recipes!

    Last night I tried the skinny PB and banana muffins. I’m sure I messed up somewhere as they taste only bananas, no PB (made my own just from salty peanuts) and used half a cup. Do you think it might work if I use the standard muffin recipe and just put a tablespoon of peanut butter in the middle, instead of nutella? Thanks! Valentina

  15. Just tried these and they turned out very good! The only thing I changed was I used sugar-free maple syrup instead of honey, and they didn’t turn out as sweet as I would have liked. Do you suggest using honey instead next time? Would stevia work?

    1. I do suggest using honey, which I find to be much sweeter than SF syrups. You can also increase the amount slighter for a sweeter muffin. I’ve never tried them with stevia.

  16. These look amazing. Do you have any baking time/temp advice if I decided to make mini muffins with this recipe instead.


  17. Hi! These look and sound amazing I have everything EXCEPT the yogurt, is there something I could substitute it with, or can,I just leave it out??

  18. Hi,

    I really want to try this recipe but I don’t have the whole wheat flour, can I substitute with all purpose/plain flour and if so, how much should I use?

    1. Oops nevermind! I found the answer, 1 and 3/4 cup flour (should have read all the comments before posting :p )

      Can’t wait to bake tomorrow.

  19. Hi Sally! These muffins were so yummy (like all of your recipes)! I have a question about your muffin baking technique – I followed your instructions….and they were perfect domes when I pulled them out! However, two minutes later while they were sitting on the stove, they deflated to flat tops. Is there a trick to keep this from happening?

    1. Hey Samantha! It sounds like your muffins may have been underbaked. That happens a lot with muffins – maybe keep them in longer (an extra or minute or two) and check your baking soda + powder – I replace mine every 3 months. I have found that they lose potency after that.

  20. These are really good!! I forgot to add the chocolate chips, but I will add a few when I melt the peanut butter to drizzle over the top. YUM!!!!

  21. Just made a batch and they are delicious! I ended up using cow’s milk and instead of Chobani yogurt, I used non-fat banana yogurt instead as well and the flavor is really strong! With the peanut butter “frosting” on top this muffin is perfect for a quick and easy breakfast 🙂

  22. Just made these in mini form for my picky 3 year old- he loved them! I’m always looking for ways to get a little protein into him. I’m going to try making the oatmeal bars next. Thanks!

  23. Hiya Sally!

    Saw this recipe this morning and made a double batch (using applesauce instead of yogurt) – gave 1/2 the muffins to neighbors and am hoarding the rest for ME! They are super delicious and moist with a wonderful marriage of banana and peanut butter – but one flavor doesn’t overwhelm the other.

    To complement the chocolate chips, I melted some peanut butter and Nutella and swirled it on top – delish!

    Another winner! Thanks for giving us all these great recipes…. your fan in CT, Trixie (and her neighbors)

    1. Thanks Trixie! another great review to read today. Love the idea of melting some Nutella on top. Must try that next time!

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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