Peanut Butter, Banana, and Honey Muffins
Updated January 28, 2021
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!
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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!
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!
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:)
More Muffin Recipes
- Blueberry Muffins
- Morning Glory Muffins
- Banana Muffins
- Healthy Pumpkin Muffins
- Zucchini Muffins
- Pumpkin Chocolate Chip Muffins
Peanut Butter, Banana, and Honey Muffins
Ingredients
- 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
Instructions
- 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.
Nutrition
Have you tried this recipe?
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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.
You can try reducing the sugar, but obviously they will taste less sweet and not the same:)
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.
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.
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!!
Glad you liked the muffins!
Do you really use a teaspoon of both baking soda and baking powder.?t seem like a lot.
calories per muffin?
These look delicious! Do you think regular old Jif would work instead of natural peanut butter!
Yes!
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!
I am glad you are enjoying the meal plans! Yay!
Could I make these gluten free??
Do you have any of the nutritional information? Including calories, carbs, fat and protein?
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 )
Is there a substitute something for the eggs to make them vegan?
I didn’t have the almond milk so just used the milk l had. It turned out well .
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.
Yes, a teaspoon of both.
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!
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.
Perfect!
An easy and very delicious recipe, and one I will be making again. The only addition I made was to add 1/2 cup mini chocolate chips to the batter and to sprinkle a few on the top before baking. So good!
Perfect! Chocolate is always a good idea.