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. These were completely wonderful! I did not have any plain yogurt and so I used a honey-vanilla that I had and omitted the honey and they tasted delicious. This is my new favorite muffin recipe. Thank you!

  2. I have made these like 3 times in the past few weeks! Just made some to fill my freezer. Perfect thing for breakfast! Fills me up until lunch even and they’re so yummy.

  3. This recipe looks great and just what I was looking for to use up some Greek yogurt and bananas.

    Can these be made with all AP flour? I know it will change the nutritional content but will it impact on the recipe (if so, I’ll go to the store :))?

  4. I just made these and they are wonderful! I had to make a few substitutions… I was short on peanut butter by about 100g, so I added a few tablespoons of chocolate PB2 to the dry. I also only had regular almond milk, not unsweetened, so I cut back a little on the honey and brown sugar (5-7g less of each). I used a mix of mini and regular chocolate chips for some variety.

    They came out sooo great. A little crispy on top, and they rose sky-high! At 224 calories each, you can’t beat this indulgence. Thanks, Sally!

    1. I’m so happy you were able to find substitutions with what you had on hand and that they turned out so well!

  5. I made this morning and they were wonderful! I’m always looking for ways to use honey and I love how the calories were cut using almond milk and yogurt. YUM!

    BTW, I love your blog! This is my go to for recipe ideas!

  6. Hi, Sally.
    Would this recipe work in a jumbo muffin pan if bake time is adjusted? I bought the pan for your delicious raspberry chocolate chip muffins and would like to try some other recipes in it.

    1. These muffins are delicious! I need to reduce the carbs, however. Have you tried the recipe with almond flour instead of whole wheat flour?

  7. Hi Sally! I am from the UK and I just love your recipes. I would really like to make these Peanut Butter muffins but I see the ingredients are only measured in Cups, not a measurement we usually use here in the UK. When I try to convert Cup to Grams myself the recipe never comes out right. Please, is there any chance could post the recipe with the ingredients measure out in Grams? Pleeeeease?! Rx

  8. Wow. These are so good. I just used what I had on hand which was the opposite of healthy… Whole milk, AP flour and sour cream (instead of yogurt)… And they turned out perfect. Just the right amount of peanut butter. Yum!!! Thank you Sally. You are my go-to for all recipes baking. I no longer have to peruse Pinterest for (what seemed like) hours on end. Every recipe of yours that I try is a success.

  9. These are delicious! I used vanilla Greek yogurt and chocolate chips. Added some walnuts to half the batch which were my favorite ones.

  10. I just made these and they are amazing, not to mention the prettiest muffins I’ve ever baked! I absolutely love the taste and texture. I mixed together a little milk, honey, and PJ on the stove for a rich and gooey sauce to top them with.

  11. I came across this recipe by googling peanut butter muffins – so glad I found this! I made them this morning and they turned out amazing, they will be the perfect afternoon snack filler for sure. 🙂 I don’t see any nutritional info listed though, would you have this available? Or at least the calories and sugar count… Thanks so much!

    1. I’m so glad that you found this recipe and enjoyed it, Elaine! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

      1. Oh thank you Sally, I will use that calculator. I saw your FAQ after I posted the comment and see that you don’t provide nutritional info – all good! Your site is great, consider me a new fan. Have a great day! 🙂

  12. The flavor and ease are great. However, my oven doesn’t cool down very fast and the muffins were burnt 9 minutes after I turned it down. Watch closely.

  13. Made exactly per instructions. Only change I would make is I would not whisk the wet ingredients into dry-I would use a fork. Delicious muffins!

  14. My toddler and I made these for breakfast this morning. I altered the recipe a little due to slight differences in a couple ingredients I had on hand and to my taste. They turned out beautifully and my toddler ate most of one even after licking off all the peanut butter icing. That’s a total win! It wasn’t difficult at all to follow and it was a lot of fun for my daughter; mixing all the ingredients and tasting everything before it went into the batter. (Sneaky monkey!) Thanks for the great recipe!

  15. Hello Sally, Would you be kind enough to convert your recipe in metrics please? That would be so great I’d like to test this recipe and be as accurate as possible as a small change can affect the finished products. Thanks!

  16. These muffins are amazing! The texture is perfect, the banana and peanut butter are both subtle. I decided to skip the topping this time but maybe the next time I’ll go for the peanut butter glaze too. For this time it’s nice to have a delicious lighter treat.

    1. I’m so happy you enjoy them, Jenny! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  17. Hi Sally,

    This recipe looks delicious! When you get the chance, would you please post the measurements in grams like you do with all of your current recipes? I know this is an older one that you probably haven’t had time to update yet. Thank you so much!

  18. I absolutely love this recipe! I used Bob’s gluten free all in one flour in my recipe and they turned out amazing. Thanks

  19. These muffins are delightful! So fluffy and light. I subbed coconut yogurt instead of Greek yogurt to make these dairy free to suit my needs! They are delish and will make again. Didn’t use chocolate chips this time but I think I’ll try that next!!

  20. Hi Sally,
    I am about to make this recipe and I don’t have to change anything because all your ingredients are OK for folks with IBS. Well, except for the AP flour. IBS folk are not GF intolerant, but we are fructan intolerant – a fodmap found in AP flour. So I am going to make these using King Arthur Measure for Measure GF flour. I will let you know if it works. lol.

  21. I further reduced the sugar (and no honey) but then i didn’t mix in the bananas well because i didn’t want to over stir and now the bites without banana taste really bland. So don’t try to be healthier than Sally. The texture was okay though so i think as long as you replace the sugar with a different flavor it’ll be okay

  22. LOVE this recipe! Really moist inside and great flavor. This is the second time I am making them during quarantine – the first time wasn’t peanut buttery enough for me so I upped it to about 3/4 of a cup. I also added some toffee bits with some of the chocolate chips because I had them in the cupboard so why not!

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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