Peanut Butter & Honey Banana Muffins are deliciously moist and combine all of your favorite classics: peanut butter, honey, and bananas. Feel good about baking these for a nutritious alternative to breakfast cereal! Kid-friendly and so perfect for meal prep. Best part, is they can be ready in less than 30 minutes!
Peanut Butter and Honey Banana Muffins are deliciously moist, and are sweetened with honey, bananas, and maple syrup. You probably have the ingredients on hand right now! This kid friendly snack or breakfast is sure to be a hit with the entire family.
A delicious and healthy breakfast alternative to cereal!
As a nutritionist, I am always seeking creative and healthy ways to get my kids excited about breakfast. They love cereal, but it’s not the best option to start the day. These Peanut Butter muffins are definitely something they get excited about! I’m also glad these pack in a decent amount of protein and fiber.
I love this recipe because I can make a large batch, and freeze the leftovers to last us for several breakfasts. Muffins are one of my favorite recipes to make in batches because they are all so versatile! These also make great lunchbox treats, snacks, dessert, or whatever. They also combine chia seeds for an added nutritional boost. Because I like to add chia seeds to just about everything that goes in the oven (totally optional).
How to make Peanut Butter & Honey Banana Muffins:
- To start, make sure you have very ripe bananas.
- In a large bowl, we mash the bananas and add in the peanut butter, syrup, honey, greek yogurt, egg, and vanilla. Beat with an electric mixer.
- In a smaller bowl, mix together the dry ingredients: flour, cinnamon, baking soda, baking powder, salt, and the chia seeds (if using).
- Combine the dry ingredients in the wet, and fold together stirring with a spatula until no flour pockets remain. Using a greased muffin tin, fill the cups almost to the top!
- We bake these for right about 16 minutes. The result are these gorgeous dome muffins!
Serving and Storing:
My favorite way to serve these (and my kids favorite way to eat them), is directly warm out of the oven. My kids also love to spoon some more peanut butter or butter on top. Why not?
You can store in the freezer for up to a few months. I love this option, and then pulling out whenever it’s a busy morning and we need a quick breakfast. You can also store in an air tight container at room temperature for up to 5 days.
Are you drooling yet?? Go ahead, and impress your family with these. They will not be disappointed!
Other Muffin Recipes You will love:
Here are a few other kid-friendly muffin recipes you will love:
- Strawberry Chocolate Chip Muffins
- Chunky Monkey Muffins (these are a grain-free version of the Peanut Butter Honey Muffins here!)
- Maple Pecan Banana Muffins
Peanut Butter and Honey Banana Muffins
30 minutes is all you need to make these delicious, kid-friendly muffins! Peanut butter, honey, and bananas come together to make these flavorful and fluffy muffins.
- 2 large ripe bananas
- 3/4 cup peanut butter I prefer chunky, but smooth is also fine
- 1/2 cup Plain Greek Yogurt
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup almond or flax milk coconut, rice, hemp, or soy is also fine
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour or whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chia seeds optional
Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with cooking spray.
With a fork or pastry knife, mash up your bananas (no chunks) and place in a large bowl. Add peanut butter, honey, maple syrup, yogurt, milk, egg, and vanilla extract. Beat with an electric mixture until smooth. Set aside.
In a medium bowl, mix together the remaining (dry) ingredients. Add the dry ingredients to the wet, and mix with a rubber spatular until well combined and the flour pockets have disappeared.
Fill muffin cups to about 3/4 full (or more if you have leftover batter).
Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Mine take right around 16 minutes!
This recipe was adapted from Sally’s Baking Addiction