Go Back
Peanut butter banana muffins on a white ceramic plate, golden tops drizzled with peanut butter, marble counter, natural morning light

Peanut Butter Banana Muffins

Authoreatwithmellow@gmail.com
Soft, naturally sweet peanut butter banana muffins made with ripe bananas, honey, and Greek yogurt. One bowl, no mixer, ready in 30 minutes — a wholesome cozy breakfast the whole family will love.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Calories210 kcal

Equipment

  • 12-cup muffin tin (standard size)
  • 2 large mixing bowlsv
  • Fork or potato masher
  • Rubber spatula
  • Wire cooling rack
  • Ice cream scoop, for even portioning)

Ingredients  

DRY INGREDIENTS

  • 1½ cups 190g whole wheat flour or all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp fine salt

WET INGREDIENTS

  • 2 large ripe bananas about 240g / 1 cup mashed
  • ⅓ cup 110g honey
  • ½ cup 120g plain Greek yogurt
  • ¼ cup 60ml melted coconut oil, slightly cooled
  • 1 large egg room temperature
  • 2 tbsp 30ml milk (any)
  • ½ cup 130g smooth natural peanut butter
  • 1 tsp pure vanilla extract

MIX-INS & TOPPING (optional)

  • ½ cup 85g mini chocolate chips (optional)
  • 2 tbsp 30g peanut butter + 1 tsp coconut oil, melted (optional, for drizzle)

Instructions 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. Mash the bananas until smooth in a separate large bowl.
  4. Add the honey, Greek yogurt, melted coconut oil, egg, milk, peanut butter, and vanilla extract to the bananas. Mix until smooth.
  5. Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.
  6. Fold in the mini chocolate chips, if using.
  7. Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the melted peanut butter mixture before serving, if desired.

Notes

Note 1 — Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 3 months. Microwave from frozen for 45–60 seconds.
Note 2 — Substitutions: Maple syrup replaces honey 1:1 (also makes it vegan-friendly). Any neutral oil replaces coconut oil. Almond butter or sunflower seed butter replace peanut butter. Plant-based yogurt and milk work for a fully dairy-free version.
Note 3 — Flour tip: Whole wheat flour adds fiber and a nuttier flavor. All-purpose flour gives a lighter, airier crumb. Both work perfectly in this recipe.