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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.
Do you measure your honey with a wet or dry measuring cup?
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.
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!
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.
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.
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.
These look absolutely delicious. Do you have the nutrition facts? Also did you reduce the sugar; the maple syrup and/or honey?
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/
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.
This recipe actually makes more than 12 muffins.