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

357 Comments

  1. Hi Sally!
    I’m a huge fan of your blog, I’ve tried two recipes (including this one) and both have been a success! This is exactly the kind of pastries that I love, and I have a big exam soon, so baking is kind of my only pleasure for now…
    So just a big thank you for sharing! You’re awesome! 🙂

    PS: sorry for the possible language mistakes, I’m french, and not very good at english! 😛 in fact, your recipes taught me some new vocabulary (like “fudgy” or “moist” I love these words… ^^)

  2. Hi Sally,

    First time commenter, long time follower. I made these last night and they are AWESOME! The muffins came out with a beautiful dome, great texture and perfect banana/ peanut butter flavour. I have also made your healthy pancakes, chocolate peanut butter swirl cake (from your book) and cinnamon donuts coated in powdered sugar (from your book). All came out perfect 🙂

    Thanks for all your amazing recipes!

    1. So glad you love that peanut butter/chocolate cake from the book – definitely one of my favorites Caterina. Thanks so much for saying hi! I’m glad you enjoyed these muffins.

  3. Another winner!!! The hubby is kinda picky and doesn’t easily give food compliments…but he kept saying how much he liked them. They were great!! Just the right amount of chocolate. And the pb on top was just perfect.

  4. I just made these today and they were great! New favourite muffins.
    I added a bit more chocolate chips because if I didn’t, I would’ve left only about 3 tablespoons chips in the bag, but hey, more chocolate doesn’t mean more problems 😉

  5. To anyone looking to make these, I thought they were better cold! I let them cool at room temperature and tried one and though very good, they were much tastier after having been refrigerated for 5 hours.

  6. Attemptng to make these now! I must say if the muffins taste anything like the batter (what can I say I had the urge to taste test)..I am doomed! Super delish

  7. I made these with organic peanut butter and didn’t get much peanut butter flavor. The muffins were very moist and the folks at work liked them, but I think I’ll use a different peanut butter in the future. Maybe I’ll try with peanut butter chips next time, or a mix of peanut butter and chocolate chips.

  8. To make these mini muffins so they are bite-sized for my toddler, do I need to adjust the temperature or baking time?

  9. Hi,

    This is my first comment in response to an online recipe ever. My family LOVED these and I skipped the sugar entirely and used a 1/4 cup maple syrup instead of the brown sugar and left out the chocolate chips and melted peanut butter. Thank you so much!
    Ashley

  10. So I was browsing around to do something with my leftover bananas and I came across this recipe. These are the most amazing muffins ever and next time I will add some dark chockate chips.
    Thank you very much for sharing..

  11. After realizing that I was out of applesauce and couldn’t make my favorite peanut butter/banana muffins, I went searching for another healthy muffin recipe (didn’t want to just replace the applesauce with oil). I also only had apple cinnamon greek yogurt, and light brown sugar (so used pure maple syrup instead of honey), but these still came out amazing! So glad I found this recipe, and your website!

  12. Before I found your website, I didn’t think I liked bananas (except plain: by themselves. Certainly not in muffins or cake or bread) but now I realize I just wasn’t liking any of the banana recipes! Once I made these from your site and the cinnamon swirl banana bread, I was HOOKED ON BANANAS especially in some healthier recipes!

    1. I’m unsure – the taste and texture would be altered, but let me know if you try it. The recipe isn’t developed for it.

  13. I made these last week and loved them! I took them to my friend’s cabin for the weekend, and everybody kept talking about how great they were! I followed the recipe except used 1 extra banana, regular whole wheat flour (not white whole wheat), and added a little more chocolate chips (probably closer to 1/2 cup, regular sized (not mini)). Thanks for sharing your recipe–these are awesome! 🙂

  14. THESE WERE ABSOLUTELY AMAZING! I have made so many batches of banana muffins, and none of them have ever turned out this good! The muffins are so moist, fluffy, full of flavour, and incredibly delicious. I will definitely make these over and over again for many years to come. Thanks for posting!

  15. These turned out amazing Sally!!!! I made them barley flour because you don’t get white whole wheat in India. So so so good! Thank you for sharing 🙂 I’d love to know what you think!

  16. Hi Sally! This is my 3rd time in 3 weeks of making these same muffins!! My little family loves them! They are so easy and delicious. Just wanted to say Made little substitutions like instead of brown sugar I used baking stevia and also added 1/4 cup crushed walnuts and to my latest batch I added 2tps of coffee flavouring! So good. Thanks for sharing 😉

  17. I just made this recipe. As always it turned out great. My husband loved them and he is picky! I followed the exact recipe and I think is just perfect. Thanks for sharing!

  18. I just made these and they were wonderful – thanks so much! My son’s school is requesting healthy snacks for birthday parties. I got lucky there aren’t any food allergies in his class; and the kids LOVED them. I wondered if they would be too big and a lot would get wasted. But NO – they were all gone. All 22 of them. Some wanted seconds. Makes me so happy! I love all the ingredients. thanks so much!

  19. Hi, Sally! This shakes looks incredible!! Thank you for sharing! I’ll be trying this one for sure. This looks like the perfect boost for a morning. my whole family would go nuts for this! Gorgeous photos too!

  20. Hi

    This is my second time making them, love them! Thank you so much for the recipe. However, I’m now on a strict diet and was wondering if you had the nutritional information for one muffin? I’d be dry appreciative of any info you have.

    Thanks,

    Jade

  21. Just made these muffins and they are absolutely delicious! Can’t believe that they have no butter or white sugar in them, it’s great! I love muffins but have always been aware of the extra calories they carry with them…. Now I can eat them with a lot less guilt! Thank you 🙂

  22. First time visitor, and commenter. These are absolutely amazing! I’m so happy I had 4 ripe bananas, forcing me to double the batch. Thanks for sharing

  23. Sally – I’ve tried almost every one of your peanut butter recipes which are all fabulous. Also, my new favorite word is “streusel”, (which I have been adding to almost everything I make!), but I was wondering if you have a recipe for bran muffins. I would appreciate it!

    thx!

    Laurie R.

    1. Hi Laurie! I do not – at least, not yet. I love bran muffins so I hope to develop the perfect recipe for them sometime. In the meantime, I’ve tried these before and they’re really tasty. I added 1/2 teaspoon cinnamon. http://www.foodnetwork.com/recipes/ina-garten/chunky-banana-bran-muffins-recipe.html

  24. I’ve made these several times now. Super delicious! They’re perfect for breakfast on the run because of the fruit and protein combination. Thanks for the recipe!

  25. just made these, yum!!! I used Apple sauce instead of yogurt and a touch of peanut butter with dark choc chips. Soo yummy and my very picky 2year old loved it

  26. Hi, Sally. I made these over the Thanksgiving weekend and they are AMAZING! I loved the original recipe, but I wanted to intensify the peanut butter flavor inside the muffins. I made two batches today, and incorporated PB2 (a dehydrated peanut butter, sometimes called ‘peanut flour) by swapping it for 3 Tbsp. of the total flour. It was a big success, but I think I’ll go to a full 1/4 cup swap next.
    The second batch I did the same with the Chocolate PB2, and added one Tbsp. Of cocoa powder. It intensified both flavors, the chocolate very subtly, and I will swap for a full 1/4 cup of total flour with this version next time as well. Since I know you are a fellow peanut butter lover, I just had to share my ideas!
    You mention in your post that you found these muffins to be very filling, and I have to agree…they are one of the few things I’ve discovered that keep me full for hours! Delicious, healthy AND sustaining…thanks so much for this awesome recipe!

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