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Peanut Butter and Banana Muffins

Peanut Butter and Banana Muffins

If you are looking for a new muffin to try, you have to check these out! I love peanut butter, and I love bananas, so I knew this would be a perfect combination. The best thing I like about these muffins is that they are sweetened with honey and maple syrup rather than sugar. They are also great with either white or whole wheat flour. I personally prefer to use a mix of both. To make them just a bit over the top, I added about a cup of dark chocolate chips. My mouth is drooling just thinking about these now!

These guys are best right out of the oven!

Peanut Butter and Banana Muffins

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Yummy and healthy muffins for breakfast or anytime!

  • Author: Dawn
  • Yield: 12 muffins 1x
  • Category: breakfast/snack
  • Method: baking


  • 2 large ripe bananas
  • 3/4 cup all natural peanut butter, creamy or chunky
  • 1/2 cup plain greek yogurt
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/4 cup almond milk (you could also use soy, coconut or hemp milk)
  • 1 large egg
  • 2 tsp vanilla
  • 1 3/4 cup flour (I use half whole wheat and half white)
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips (optional)


Preheat oven to 375 degrees and line a 12 muffin tin pan with muffin liners, or generously grease with cooking spray.

Mash up your bananas with a fork or potato masher and add peanut butter, honey, maple syrup, yogurt, milk, egg and vanilla.  Beat with an electric mixer until smooth.

In a separate bowl, mix together the remaining dry ingredients (minus the chocolate chips).  Add the dry ingredients to the wet and mix with a rubber spatula until combined.  Fold in chocolate chips.

Fill muffin cups 3/4 of the way full or more until all batter is used. 

Bake for 15-18 minutes or until the tops start to brown and a toothpick inserted in the middle comes out clean.

*Recipe adapted from wholesomelicious.com


These can be stored in the freezer for a couple of months or in an airtight container at room temperature for up to 5 days.


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