Peanut Butter, Banana, and Honey Muffins

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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

Peanut Butter Banana Muffins with Honey

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.

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 Breeze Almondmilk Hint of Honey. I love using Almond Breeze “Hint of Honey” because it has a rich and creamy taste and adds the perfect splash of sweetness!

peanut butter banana muffins made with almond milk

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

Peanut Butter, Banana, and Honey Muffins

These healthy muffins are easy to make and great for breakfast or snack time. They freeze well too!
5 from 4 votes
Prep Time
15 minutes
Total Time
37 minutes
Servings
15 muffins

Ingredients

  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas about 1 3/4 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 Breeze Almondmilk Hint of Honey
  • Turbinado sugar for sprinkling on muffins before baking, optional

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. 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.
  5. Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.

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ALMONDBREEZE logoDisclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.

Maria

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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CommentsLeave a reply

  1. Yum! We’re huge banana muffin fans. I make big batches of mini muffins and keep them packed in little bags in the freezer. The perfect night before pull out for breakfast meal! I’m going to add your version to our mix!!

  2. What substitution can I make for the Almond Breeze? We are not big almond milk drinkers, but do have unsweetened vanilla almond milk in the fridge.

  3. Peanut butter and banana is one of my favorite flavor combos. These muffins won’t make it to my freezer either. My boys love peanut butter and will pounce on these muffins as soon as they smell them.

  4. These look great! Perfect flavour combination and not too sweet – just the way I like it 🙂 I’m gonna make these as a surprise for my boyfriend as it’s been a long week of work AND these are his favourite flavours of all time!

  5. They are delicious! My recipe made about 20. Couldn’t see in the instructions when to add the egg and vanilla so I just added them with the liquids. Turned out great! Thanks for the healthy muffin alternative.

  6. These look delicious! Starting to go Gluten Free so I wonder goes I can change this a bit? Any thoughts? Also don’t use Almond breeze due to the fact it has Carrageenan in it, it’s suppose to have tummy issues.

    1. Almond Breeze is currently phasing out carrageenan from their products. First to market are Unsweetened Original and Unsweetened Vanilla Almond Breeze shelf stable varieties, which are appearing on store shelves now. All Almond Breeze products will be carrageenan-free by early 2016.

  7. Planning on making these in the morning! Can i sub the almond milk for regular milk? It is just not something we buy but would really love to make these

  8. I made these with my son this morning for breakfast and they were delicious! The whole family enjoyed them…definitely a recipe keeper! Thanks for sharing.

  9. These look delicious! One question regarding the almond milk. I have unsweetened almond milk in the fridge already and thought I might use that….will that be sweet enough or will I need to add anything extra? Or should I really get some of the one with honey? Thanks!

  10. Made a quadruple batch of these to freeze yesterday and my kids LOVE them! They are still plenty sweet even though I used half the brown sugar and half the honey. Thank you so much for the recipe!

  11. These were delicious! My roommates and I can’t stop eating them. I only had a 6-muffin tin so put the rest of the batter in a loaf pan – it tastes great as a bread, too!

  12. Love Love Love this recipe anyway to get the nutritional’s at least the most important ones calories,fat,protein & sugar for this recipe and the other great recipes you post ? Thank you for posting great healthy options

  13. I just made these and we had to have one before they cooled because the smell was amazing. Perfection. Thank you!

  14. Has anyone made theses without the coconut oil or know of what I can use to substitute? These sound amazing but someone in my family is allergic to coconut. Thanks for the help!

  15. Hello I’ve just come across this recipe .. Can I use wholegrain spelt flour rather than white whole meal does anyone know.. Thanks

  16. I accidentally used whole wheat flour instead of white whole wheat flour and they were still delicious, if anyone’s wondering about that substitution! Great recipe. The batter was enough for almost two batches.

  17. I love making muffins for snacks and I always make sure to make different varieties of muffins such as corn muffins, oatmeal muffins, sweet potato and squash muffins and the kids just love t.

  18. 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. 

  19. 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.


  20. 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!!


  21. 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!

  22. 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 )

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