Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Few flavor combinations are as comforting as peanut butter and banana — and these muffins turn that classic pairing into a wholesome, protein-packed breakfast or snack. Naturally sweetened by ripe banana and rounded out with creamy peanut butter, they’re moist, satisfying, and easy enough to whip up on a weekday morning.

No refined sugar overload, no artificial ingredients — just real food that happens to taste like dessert.

Why You’ll Love This Recipe

• Naturally sweetened — ripe banana cuts down on added sugar
• Protein-rich — peanut butter and eggs help keep you full longer
• One-bowl recipe — minimal cleanup, mix and bake
• Freezer-friendly — perfect for batch-prepping breakfasts

Ingredients

Makes 12 muffins

• 2 ripe bananas, mashed
• 1/2 cup natural peanut butter (creamy or crunchy)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup milk of choice
• 1 tsp vanilla extract
• 1 3/4 cups oat flour or whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional: 1/3 cup chocolate chips or chopped peanuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. Mix wet ingredients. In a large bowl, mash the bananas, then whisk in the peanut butter, eggs, honey, milk, and vanilla until smooth.
3. Add dry ingredients. Stir in the flour, baking powder, baking soda, cinnamon, and salt. Mix just until combined — don’t overmix.
4. Fold in mix-ins like chocolate chips or chopped peanuts, if using.
5. Fill and bake. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, until a toothpick comes out clean.
6. Cool. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Nutritional Highlights (per muffin, approximate)

• Calories: ~160
• Protein: ~5g
• Carbs: ~19g
• Fat: ~7g

Tips for the Best Peanut Butter Banana Muffins

• Use very ripe bananas. The more brown spots, the sweeter and more flavorful the muffins.
• Natural peanut butter works best. Highly processed peanut butter with added oils can make the batter greasy.
• Storage: Keep in an airtight container at room temperature for 2 days, refrigerate up to a week, or freeze up to 3 months.

Variations to Try

• Chocolate peanut butter: Add 2 tbsp cocoa powder and a handful of chocolate chips
• Honey oat topping: Sprinkle rolled oats and a drizzle of honey on top before baking
• Protein boost: Add a scoop of vanilla or peanut butter protein powder, plus an extra splash of milk

The Bottom Line

Peanut butter banana muffins are the kind of recipe that feels indulgent but is built entirely from real, wholesome ingredients. Whether it’s breakfast on the go or an afternoon snack, they’re proof that healthy eating doesn’t have to be complicated — or boring.