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
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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
Awesome recipe! I did make a few changes. I used all honey instead of maple syrup, used vanilla Greek yorgurt instead of plain, added 2 tsp allspice, added an egg, and used whole milk. I also added chocolate chips to half of the batter (hubby’s idea).
Oh yes, you can’t go wrong with chocolate 🙂 Glad you enjoyed them!
Hello, these are delicious! Do you know how many calories in each??
Great recipe, kids love!
Hi Kris, 250 calories each. Glad you enjoyed them!
These are great. I substituted the maple syrup for Apple sauce plus used half 100% whole wheat and half all purpose flour. Total hit with my girls.
Kat May says
Can you substitute the whole wheat flour for gluten-free, coconut, or almond flour?
Yes, I would do a swap for gluten-free flour. The coconut or almond flour is a bit trickier and is not a one to one ratio. I would have not tried them with either coconut or almond flour to know how much!
Hi there, do you have a breakdown of the macros? Thanks!
So this muffin contains everything my husband loves ???? I’m planning on making it for him but he currently doesn’t live with me. He’s in the airfroce stationed elsewhere ???? How would I go about shipping these delicious muffins ? Shipping takes about 3-5 days.
Hi Jesenia! I would put them in an air tight tupperware container and they should be perfect. Thank you for you and your husband’s service!!
Can you use natural peanut butter? Thanks!
Erica Christ says
This is a wonderful recipe! My oven runs hot, so they only took 12 minutes to cook. This recipe will be in our regular rotation. Thank you!
Erica Christ says
I couldn’t get the stars to work on my post, , so it should really be a five.
Thank you, Erica!
My 10 year old was looking for a yummy snack (and I was looking for a more healthy one). We settled on this recipe and weren’t disappointed! We will definitely be making these again. Thanks for sharing!
Do you have the nutritional facts for these muffins?
This recipe actually makes more than 12 muffins.
Linda Reynolds says
Do you have a suggestion for replacing the yogurt? I would love to make these for my granddaughters but they both have dairy allergies.
You can omit and add another 1/4 cup dairy free milk.
You could also use coconut milk or almond milk yogurt.
Do you think almond flour might work in these? Would the measurements be similar?
Hi Marsha, this recipe is a similar one, but grain free with almond flour: https://www.wholesomelicious.com/peanut-butter-banana-protein-muffins-grain-free/
These look absolutely delicious. Do you have the nutrition facts? Also did you reduce the sugar; the maple syrup and/or honey?
I made these and used the recipe as is with no changes. I frosted them with cream cheese peanut butter frosting and they were fabulous! Next time I make them I might add chocolate chips I think that would be really good too.
Sarah Smith says
Do these need to be refrigerated after baking? Also how long will they keep for? I know you said you can freeze them.
You can refrigerate, and they’ll be more fresh. Otherwise, store at room temperature for 3-4 days, or freeze for 5-6 weeks.
Made these this morning as the is. They were fabulous! I will be making these on a regular basis. It’s a nice change from our oatmeal muffins. Thank you for sharing.
This sounds like something my 18 month old will love! How will using whole cows milk affect the recipe? Is it possible to substitute?
Hi Josie, cows milk won’t affect the recipe. You can definitely use it!
These were yummy! I used whole milk with natural coconut and peanut butter. Only put in a 1/4 teaspoon of cinnamon and no chai seeds but 18 month old loved them and so did I! Took longer to cook. This is enough to make 2 mini muffin batches.
Do you measure your honey with a wet or dry measuring cup?
Sue S says
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!
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.
Do you measure the honey with a liquid or dry measuring cup?
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!
Can you use frozen bananas ?
Teri Hendrix says
These were so easy to make soooo delicious 😋 and healthy thanks for a great recipe husband loved them too!!!
Amy Rains says
I love hearing that! Thanks for sharing!