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!
*This recipe has been updated with new photos*
We eat a lot of peanut butter in my house. I am more of a cashew butter kind of girl, but my kids are a bit obsessed with peanut butter, and I just play along. Peanut butter will always get my kids to the table whether it’s for breakfast, lunch, or dinner. So I had to try these. And they were:
“The Best Muffins EVER!!” Quote from Miss Carbivore.
I love this recipe because I can make a large batch, and freeze the leftovers to last us for several breakfasts. These also make great lunchbox treats, snacks, dessert, or whatever. They are deliciously moist, sweetened with honey, bananas, maple syrup, and honey. But 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) You probably have most of the ingredients right in your pantry, so go for it now!!
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!
Peanut Butter and Honey Banana 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