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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

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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