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Peanut Butter & Honey Banana Muffins are soft, moist, and packed with wholesome flavor! Combining peanut butter, honey, and ripe bananas, these healthy banana muffins are the perfect way to start the day. They’re kid-friendly, high in protein and fiber, and ready in under 30 minute making them a top choice for busy mornings and easy breakfast recipes!!
These muffins are naturally sweetened with bananas, honey, and a touch of maple syrup. They’re a nutritious alternative to cereal and a treat the whole family will love. You likely have all the ingredients on hand, so let’s get baking!!
Why You Will Love These Muffins
- Moist & flavorful – thanks to ripe bananas and creamy peanut butter!
- High protein & fiber-rich – Greek yogurt, chia seeds, and peanut butter make these a filling breakfast.
- Kid-approved – perfect as kid-friendly breakfast muffins or a lunchbox treat.
- Quick & easy – ready in under 30 minutes!!
- Freezer-friendly – make a big batch and enjoy them later.
As a nutritionist, I’m always looking for ways to make breakfast exciting. While cereal is convenient, muffins are one of my favorite recipes to make in batches because they are all so versatile! These muffins are a healthier and more satisfying start to the day. They also work well as snacks, dessert, or high protein muffins for on-the-go energy!
How to Make Peanut Butter & Honey Banana Muffins
- Use ripe bananas – The riper, the sweeter and moister your muffins will be.
- Mix wet ingredients – In a large bowl, mash bananas and stir in peanut butter, honey, maple syrup, Greek yogurt, egg, and vanilla. Beat until smooth with an electric mixer.
- Combine dry ingredients – In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, and chia seeds if using.
- Fold together – Gently mix dry into wet ingredients until no pockets of flour remain.
- Fill muffin cups – Grease your tin and fill almost to the top.
- Bake – 16 minutes or until tops are golden and spring back when touched
The result is fluffy, perfectly domed muffins every time!!
Tips for the Best Muffins
- Don’t skip the ripe bananas – They’re the secret to moisture and sweetness.
- Optional add-ins – Chocolate chips, walnuts, or extra peanut butter make these muffins irresistible!!
- Storage & freezing – Store at room temperature up to 5 days or freeze for a few months. Reheat for a quick breakfast recipe any morning.
Serving Suggestions
Serve warm from the oven for the best flavor. Kids love spreading extra peanut butter or butter on top!! Pair with milk, yogurt, or a smoothie for a complete healthy breakfast.
Are you drooling yet?? These Peanut Butter & Honey Banana Muffins will impress your family every time. Bake a batch and enjoy smiles around the breakfast table!!
Peanut Butter and Honey Banana Muffins
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were so easy to make soooo delicious đŸ˜‹ and healthy thanks for a great recipe husband loved them too!!!
I love hearing that! Thanks for sharing!
Can you use frozen bananas ?
Yes, definitely!
How do you measure your honey? Do you use a liquid measuring cup or a set measuring cup? I ask because I’ve made recipes before from bloggers who used dry measuring cups as opposed to liquid, and that significantly changed the outcome of the recipe!
I use a liquid measuring cup. Hope that helps!
Do you measure the honey with a liquid or dry measuring cup?
Liquid
Just made these with my toddlers and they were a HIT with the whole family! I love how moist they are! We used oat milk and an almond milk Greek yogurt to make them dairy-free. And took the 3-year-olds recommendation and added mini dairy-free chocolate chips :). So delicious, just like everything from your blog!
Such a great one for toddlers! So glad your family loved them.
This recipe sounds so good. Can I use gf flour and applesauce to replace all purpose flour and yogurt? Can’t wait to try it!
Yes, you definitely can!