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.

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 (about 1 cup mashed)
  • 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. Hi Sally! I made these at hi-altitude (approx 6000 feet) with only minimal adjustment.  They came out delicious!!

    Adjustment –
    1) added an extra 1/2 banana 
    2)  added an extra 1 and 1/3 T flour (used all purpose since its what I had on hand)

    I followed the baking temp and time exactly.

    These are insanely good!!  

  2. I have been making these muffins consistently for about a year now, and figured that I definitely needed to send you a comment about them. My boyfriend and I absolutely LOVE them! Not to mention my coworkers, hair stylist and other friends that I have shared these with. They are delicious! This is the only recipe I use when needing to use my over ripened bananas! Thank you so much for a wonderful recipe. They turn out perfectly every single time!! Thank you! 

  3. Thanks, Sally, I actually have ripe bananas on my counter tonight and was planning on checking your blog for a bread recipe, but these muffins, especially with peanut butter, sound fantastic. Can’t wait to make them tomorrow.

  4. Hello! Quick question: I used liners but, when checking them with a toothpick after the final 12 minutes of baking time, they were still pretty raw. How much extra bake time do you suggest when using liners with this recipe?

    Thank you so much in advance and thank you for the wonderful, delicious and easy to follow recipe! 🙂

  5. Hello Sally,

    I love this recipe! I would like to use your recipe for a research project document that I am creating. I am a masters student at University of Colorado, Colorado Springs. I can modify the ingredients if you prefer so it won’t match yours exactly. None of your pictures will be used, and I can include your website if you desire.

  6. Have you ever made this using PB2? I was thinking about trying that today. I’m trying to lose baby weight. I use a points tracking app and I’m really stingy with my points lol Peanut butter is one  my greatest weaknesses, so I mix PB2 with yogurt for a fruit dip to get my fix. I’ve just never tried baking with it before.

    1. I’ve never tried it before actually! I love using the powdered PB in a stir-fry, but haven’t really baked with it. If you try anything, let me know!

  7. My kids went hog wild and pig crazy over these. Thanks for a great recipe to use up browned bananas! #buttervehicle 
    Also, chocolate chips are NEVER optional. 🙂

  8. I made these with my Buff Bake chocolate chip peanut butter. It’s a good use for it. Maple syrup instead of honey. They aren’t at all too sweet!

  9. I’m wondering where I can find nutritional information for your recipes. Some look very good but there are no portion sizes and nutritional information to assist in eating healthy. 

  10. OH MY GOSH, these are incredible! I replaced the brown sugar with 1 and a bit cups of natural stevia, and an extra dash of milk (i used full fat), to balance out the extra dry ingredients. 

    Crunchy peanut butter too, in place of chocolate chips. 

    Made 17 very decent sized muffins, for a total of 153 calories each. These are just amazing, cheers for the great recipe! 

  11. Hi Sally! Have you trialed baking with peanut butter powder? While I’m somewhat aware of the purpose of peanut butter in baking (other than its flavour), do you suppose some kind of alternative can be paired with the powder to get just as good, if not near same results, as using regular peanut butter? I’d say, as a peanut butter lover, it’s worth a shot!

    1. It’s definitely worth a shot, but I’ve never given it a try before in baking! I’ve used it to make stir-fry sauces before though. 🙂 In any case, let me know if you do try anything with it.

  12. Just wanted to thank you for this awesome recipe. It has become my go-to recipe for muffins – my family loves it and I feel better giving them something with all these wholesome ingredients. And they come out perfectly every time! And by the way, I always use natural peanut butter that has been mixed and refrigerated (I just warm it up a bit in the microwave so that I can stir it in easier) and it works just fine.

  13. Oh damn i really want to make these now, i got everything ready in the kitchen but realised i’m out of yogurt and i can’t leave the house with my toddler in bed! 🙁
    Can i make those without yogurt? i’ve got some individual soya based flavored yogurts but that probably won’t work?

  14. Sally, I just had to let you know I am a new addict to your recipes. My husband gifted me with your first cookbook and I want to try everything in it! The classic chocolate chip cookies with m&m’s I have made twice in one week and they are definitely our new favorite cookie! I have also made your cinnamon rolls (overnight ones), fruit tart, fudge ripple monster bars, Reeses stuffed peanut butter cookies, and now these. I had no yogurt but just used a little less flour and they turned out great. Thank you for your wonderful blog 🙂

  15. I made these this morning and they were amazing!  My husband was drooling over the smell of the batter before I even baked them.  🙂  Thanks for such a great recipe!

  16. Great recipe – well written, simple and the results are absolutely delicious! I couldn’t believe how smooth and yummy the muffins were! I got 19 rather big pieces out of this and thought they were gonna last us a while but they’re almost all gone since I made them (yesterday – oops!). Thanks and greetings from Slovakia! 🙂

  17. I made these this morning and oh my gosh, Sally, they don’t taste like light muffins! I made them into mini muffins and ended up with 67 so needless to say, my co-workers will love this treat tomorrow. Thanks again for an amazing recipe!

  18. These are insanely good. I used a container of blueberries instead of the chips. I didn’t have any yogurt so I used sour cream and I couldn’t tell. I’m never losing this recipe!

  19. I was on the lookout for some yummy healthier versions of foods I love (which makes sticking to eating healthier WAY easier) and found these. I made a batch this morning (it made 16 muffins!) and MAN they are delicious. I added two scoops of chocolate protein powder (pea protein) to the dry mix before adding the wet, and the muffins still came out moist and delicious – with even more protein! Thank you! I’ll definitely be checking back here periodically, since after looking at a few of your recipes you and I seem to like a lot of the same flavors & combinations 🙂

  20. This recipe is fabulous. I have made it dozens of times subbing one thing or another for chocolate chips or the flour…today was whole wheat pastry flour and raspberries. Thank you Sally.

  21. Hey sally! If i use all purpose flour only will i still have to keep the temperature high at the beginning n reduce it later?

  22. Hey Sally! I’d like to make this a bread instead of muffins. Do you think I need to double it? And what temp & amount of baking time would you suggest? Thanks!

    1. Hi Melissa! You can use this batter in a loaf pan, but I’m unsure of the baking time. Typically this type of muffin batter would be just fine in a loaf pan. Bake at 350°F (177°C).

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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