Peanut Butter, Banana, and Honey Muffins

By Maria Lichty

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Peanut Butter Banana Muffins with Honey  – if you like peanut butter, banana, and honey sandwiches, you will love these simple and healthy peanut butter banana muffins! They are great for breakfast or snack time! 

peanut butter banana muffins drizzled with honey

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Peanut Butter Banana Muffins

I make a batch of muffins once a week to stick in the freezer. They are great to have on hand for easy breakfasts or snacks for the boys. I just pull them out of the freezer and reheat in the microwave. I try to mix up the muffin recipe every week so the boys don’t get bored. A few of their favorites include Blueberry Coconut Muffins, Apple Zucchini Muffins, and Vegan Banana Blueberry Muffins, and Vegan Chocolate Banana Muffins.

This week, I made a batch of Peanut Butter, Banana, and Honey Muffins, but they never made it to the freezer. Oops! The boys devoured them…with my help! We couldn’t stop eating these muffins!

peanut butter muffins made with honey and bananas

How to Make Peanut Butter Banana Muffins Healthier

Peanut butter, banana, and honey sandwiches are my favorite so I decided to try the classic combo in muffin form. I am so glad I did because now I have a new favorite muffin! Peanut butter banana muffins drizzled with honey…mmm.

I wanted to keep these peanut butter banana muffins on the healthier side so I used whole wheat flour, natural creamy peanut butter, mashed bananas, coconut oil, and almond milk. You can also use buttermilk.

When the muffins came out of the oven, I also drizzled a little honey over the top! It was the perfect finishing touch!

peanut butter muffins slathered with peanut butter and honey

Extra Peanut Butter on your Peanut Butter Muffin

And if you are a peanut butter lover, like me, I highly recommend spreading a spoonful of peanut butter over the warm peanut butter banana muffin. Double the peanut butter…so good!

I am going to have to make another batch of these Peanut Butter Banana Muffins when my boys aren’t around. If they see them, they will want to eat them and I want to have a stash in the freezer for busy days. I know I won’t be able to resist a warm muffin, but hopefully, they won’t notice that one muffin is missing from the stash:)

peanut butter banana muffins out of the oven and served with honey

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peanut butter muffins on napkin ready to eat

Peanut Butter, Banana, and Honey Muffins

These healthy muffins are easy to make and great for breakfast or snack time. They freeze well too!
4.80 from 10 votes


  • 2 cups white whole-wheat flour (can use all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas (about 1 ¾ cup mashed)
  • 1/4 cup packed light brown sugar
  • 1/4 cup honey
  • 1 tablespoon coconut oil, melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup natural creamy peanut butter
  • 1/2 cup almond milk or buttermilk
  • Turbinado sugar, for sprinkling on muffins before baking, optional


  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Peel the bananas and mash with a fork until smooth. Place the mashed bananas in the bowl of a stand mixer. Add the brown sugar, honey, coconut oil, egg, vanilla and beat until combined. Add in the peanut butter and beat until smooth. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined. Don’t overmix.
  • Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 20-22 minutes. Transfer to wire rack to cool. We like to serve the muffins with peanut butter and a drizzle of honey. Store, covered, at room temperature for up to 3 days.
  • Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.


Calories: 152kcal, Carbohydrates: 28g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 187mg, Potassium: 198mg, Fiber: 3g, Sugar: 12g, Vitamin A: 36IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 1mg

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.80 from 10 votes (2 ratings without comment)

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  1. Would it work to cut out some of the sugar, such as half of the brown sugar and half of the honey, or another combo? I don’t bake much so I don’t want to mess anything up. 

  2. 5 stars
    I will make them for my son so he doesn’t have to buy them anymore. At least I know what ingredients I use. Thanks.

  3. Can you provide info for this recipe – such as serving size, (weight) calories, fat%, sugar grams. Tracking my calories so I appreciate the additional info.

  4. 5 stars
    Used regular whole wheat flour and dark honey from family bee hives. Mine were darker brown but rose beautifully were so moist and flavorful, and we loved the texture. New favorite!!

  5. 5 stars
    Wow, these were absolutely delicious! I subscribe to the Sweet Peas Meal plans and I have fallen in love with all of your yummy baked goods from my meal plans. I looked on your blog for a peanut butter banana muffin and I was so excited to find this one! I added 3/4 cup of chocolate chips to the batter before pouring it into the muffin tins. These are perfect in every way and my 3-year-old twins also love them. thank you so much!

  6. Awesome!
    My older son will love these, since he loves everything peanut butter!
    Would the muffins be as moist, if I used homemade cherry jam rather than the honey?
    Have a fabulous Sunday and Monday!
    We have a long weekend here in  Woodbridge, Ontario, Canada. (About an hour north of Toronto )

  7. 5 stars
    Loved it! Everyone in my house loves this muffin. Making something all 5 of us enjoy is so hard to do. Made it twice now. I followed the directions completely, figuring I’d need to change something the second time. No need to worry. Perfect the way it is.

  8. 5 stars
    These muffins are so good! One of the few recipes like this that I have made and have not had to freeze as they were gone before then. I definitely love the recipes that are healthy, but don’t taste like it!

  9. 5 stars
    One of the best healthy muffins I’ve tried and I’ve tried a LOT of recipes. I did half wheat flour and half white flour. Olive oil for the oil and regular milk that I made into buttermilk with vinegar for the milk.

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