Peanut Butter Banana Muffins Recipe

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Peanut Butter Banana Muffins Recipe: While they may taste sweet, these peanut butter banana muffins are actually made with whole wheat flour, Greek yogurt, bananas, and naturally sweet honey. Although not required, adding small chocolate chips and drizzling with melted peanut butter is highly advised!

I’m rereleasing a 2013 favorite that I really enjoyed! It’s amazing to think that these muffins have been a regular fixture in my kitchen for such a long time. I now only use honey to sweeten them instead of adding brown sugar, which enhances the flavor and eliminates the need for added refined sugar. Aside from those chocolate chips, which are a must! 😉

Peanut Butter Banana Muffins Recipe



  • 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
  • 1/2 cup (170g) honey (or pure maple syrup)
  • 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
  • 2 Tablespoons (28g) coconut oil, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
  • 1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
  • 2 teaspoons pure vanilla extract
  • optional: 1/2 cup (113g) mini chocolate chips
  • optional: 1/4 cup (63g) creamy peanut butter, melted



Aim for 425°F (218°C) in the oven. Use cupcake liners or nonstick spray to coat a 12-count muffin pan. Put aside.
Mix the flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl. Put aside.
Beat the mashed bananas, yogurt, coconut oil, egg, and milk together in a big bowl until well blended. After that, beat in the vanilla essence and peanut butter until smooth.
Add the dry ingredients and stir just until incorporated, using a spatula at first if the mixture gets too thick to whisk at first. Avoid overstirring the muffin batter to avoid having tough, rather than soft, muffins. If using, fold in the small chocolate chips. There will be a lot of batter.
Fill the muffin cups to the brim with the batter using a spoon. After 5 minutes of baking at 425°F, lower the oven temperature to 350°F (177°C) while the muffins are still inside. Or until a toothpick inserted in the center comes out clean, bake for a further fifteen minutes. These muffins bake for about twenty minutes total, give or take a few minutes. After letting the muffins cool in the muffin pan for five minutes, move them to a wire rack to finish cooling.
If preferred, drizzle muffins with melted peanut butter.
Covered muffins keep fresh for several days at room temperature; after that, they can be kept in the refrigerated for up to a week.




Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.

Special Tools (affiliate links): 12-Count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Electric Mixer (Handheld or Stand Mixer)

Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.

Milk: You can use any milk, dairy or nondairy.

For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about

For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.


  • Serving Size: 1 muffin
  • Calories: 225
  • Sugar: 16.2 g
  • Sodium: 214.7 mg
  • Fat: 9.1 g
  • Carbohydrates: 32.9 g
  • Fiber: 3.2 g
  • Protein: 6.3 g
  • Cholesterol: 15.9 mg



FAQs AND Questions


How to Make Peanut Butter Banana Muffins


The process is really easy. Whisk the wet ingredients and dry ingredients together in separate bowls, then combine it all. Fold in the chocolate chips, if using. The batter is pretty thick.

Success Tip: When you fill your muffin liners, make sure you fill the cups until practically full. They won’t overflow (like if you overfill the liners for vanilla cupcakes), because you’ll bake them at two different temperatures. This is my high-temperature trick for sky-scraping muffin tops. Start baking the muffins in an extra-hot oven; the initial burst of high heat raises the muffin tops straight up. After 5 minutes, reduce the oven temperature to cook the centers of the muffins for the remaining bake time. It’s such a simple trick that produces beautiful, bakery-display-case-worthy muffins.


Are These Banana and Peanut Butter Muffins Healthful?

They are a fairly nutritious treat, in my opinion. These peanut buttery no-bake chocolate fudge oat bars, my banana chocolate chip breakfast cookies, and my blueberry banana muffins are examples of baked goods that use healthier substitutes but still contain sugar.

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