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Peanut Butter Banana Muffins

I actually had to look through my recipes page just to make sure that I have never made peanut butter banana muffins before.  I mean, these are two of my favorite ingredients in just about anything (except that I hate peanut butter in warm oatmeal), so you can imagine my surprise that these muffins had not yet come to fruition.

But don’t worry, I took care of that.

I found this recipe on FoodGawker by cookincanuck and it looked good–not too much peanut butter (I was worried the “warm oatmeal” effect might happen if it was too heavy-handed) and some healthy substitutions for a slightly more guilt-free muffin.

Peanut Butter Banana Muffins (slightly adapted; makes a dozen muffins)

  • 2 ripe bananas
  • 1/3 C honey
  • 1/3 C peanut butter (I use natural)
  • 2/3 C fat-free plain yogurt
  • 1 t vanilla
  • 1 t baking soda
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1/4 C sugar
  • 1 C all-purpose flour
  • 3/4 C whole-wheat flour
  • cinnamon sugar for topping (optional)

Preheat the oven to 375 degrees.  Line muffin tins with baking cups and lightly spray with canola oil.

Mix the wet ingredients together–mashed banana, honey, peanut butter, yogurt, and vanilla.  In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sugar, and cinnamon).

Add the wet and dry together and stir until just combined–overmixing leads to tough muffins…and we don’t like tough muffins around these parts.

Who does like tough muffins, really?

And now I just can’t stop saying tough muffins. (Ideally said out loud in a gruff cowboy voice when Fritz wants to know why there’s no food in the house other than these–delicate–muffins).

Anyway, spoon the batter into the muffin tin until the cups are 3/4 full, sprinkle with cinnamon sugar, and bake on the middle rack in the oven for 15 minutes.

These are super yummy–I stuck them in a giant glass jar overnight and woke up to my absolute number one favorite thing about banana baked goods–the gooey top.  Oh my gosh, seriously.

Perfect ratio of peanut butter to banana flavor–it’s definitely there, but not overwhelming.  And like I said before, these muffins are surprisingly light, considering they are almost half whole-wheat flour.

Fritz is not a peanut butter fan, but he can’t resist a baked good.  Ever.  And he actually scarfed a muffin down on the way home from the airport and proclaimed it delicious, so there ya go.


We had a serious case of farmers’ market disappointment this morning.  Having seen the Regional Market in Syracuse and others like it, I find it difficult to be satisfied with a few tents in a parking lot selling overpriced goat cheese (though it was delicious).  Must find bigger and better ones in the future.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/06/09/peanut-butter-banana-muffins/


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  1. Cara

    Hi there! Do you think coconut milk yogurt would work? Can’t eat dairy and these sound delish.

    1. Lauren Zietsman

      I definitely think it would work!

  2. Katie

    These look FANTASTIC! I want to buy all of the ingredients today!

  3. Sunnie (moderngirlnutrition)

    Can’t wait to make these! Gorgeous pictures by the way!

    1. Lauren Zietsman


  4. sally @ sally's baking addiction

    Lauren! These muffins look to die for. I love that they have no butter or oil and are only sweetened with bananas and 1/4 cup sugar. I am ALWAYS looking for healthy muffins to fuel my workouts and start my days! I will be making these for sure. – Sally

    1. Lauren Zietsman

      hope you like ’em!

  5. Jenny @ BAKE

    These look really delicious! What a prefect breakfast!

    1. Lauren Zietsman

      Muffins like this are why breakfast is my favorite meal of the day :)

  6. Katie

    Yum! I love banana muffins – I make a batch of no sugar banana bran muffins (recipe on my blog!) every week – but I’ve never thought of trying peanut butter in muffins before. I’m impressed that these turn out so light with half whole wheat flour and no egg. Thanks for the recipe!

  7. Christina

    Taking photos of muffins is not easy but you have nailed it! I bake muffins a lot slash every week for work lunches but have never mastered photos of them.. in pan, out of pan, with wrapper, without, cut in half or whole.. You have inspired me keep trying! I imagine these are good keep-in-freezer-and-defrost-while-at-work muffins?

    1. Lauren Zietsman

      Thanks so much–it’s funny you should say that because I really struggled to get these photos! Definitely perfect defrosted work muffin!

  8. Sarah

    Just made these and they are scrummy. Eaten 3 already. Oops. Love the fact they are naturally low fat without silly sweeteners/substitutes, adding yoghurt is genius.
    Mine have stuck to the cases a little but I probably didn’t oil the cases enough.
    Made a couple of changes based on what we had in the cupboard; I used porridge oats instead of the whole wheat flour, and used vanilla yoghurt in one batch and plain in the other (surprisingly no resulting difference in taste). Didn’t use any of the spices.
    I also topped one batch with granola and one with salted peanuts and a little brown sugar. Both were v nice.
    Def freezing these for breakfast on the go, on another similar recipe I heard microwaving them from frozen for 30ish seconds brings them back to oven fresh warmth!

  9. Jeanine

    I had 2 ripe bananas that were going to end up in the trash if I didn’t use them, so I came online looking for a recipe. I came across this recipe and had to look over it twice, because I didn’t see any eggs in the ingredients! My youngest son is allergic to eggs & peanuts, so I’m always excited to find new recipes. I substituted soy butter for the peanut butter & they came out so moist & yummy! My boys enjoyed them so much, and I don’t feel guilty about letting them have seconds (which only equals up to 1 whole muffin each lol) since they are made with no added butter or oils. :) Thanks for the recipe!

  10. jessica

    I just moved and don’t have everything (whole wheat flour) but I am making these tomorrow – do you think that they will be OK with me using JUST AP flour?

    1. Lauren Zietsman

      hopefully you tried them already–AP flour would be fine!

  11. Jill

    Just took these muffins out of the oven, and oh my! They are wonderful! The only thing I did different: I used all multi purpose flour (did not have any whole wheat), used vanilla low fat yogurt (all I had) and finally, just from pure muffin experience…. I pre heated to 400 degrees and once I let them raise with a good crown, I cut it back to 375 as stated. This quick “hit” of heat gets maximum rise on top for a nice big crown 😉 Great recipe, copied for future use for sure!! Thank you!!!!

    1. Lauren Zietsman

      I always forget the temp thing with muffins–i can never remember if it’s high fast, or high for the whole time, or what. Thanks :)

  12. Caro

    The kids loved them and so did my husband. He is not a muffin eater and he had two in one go. Thank you

    1. Lauren Zietsman

      the kid and husband test–always a good sign!

  13. Kayla

    How many muffins does this make?

    1. Lauren Zietsman

      One dozen :)

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