Go Back
+ servings
peanut butter banana muffins with a smear of peanut butter
Print Recipe
5 from 1 vote

Peanut Butter Banana Muffins

Super moist Peanut Butter Banana Muffins will be your new favorite breakfast! A healthy peanut butter muffin the whole family will love and not even know their healthy!
Prep Time20 mins
Cook Time18 mins
Course: Breakfast
Cuisine: American
Keyword: peanut butter banana muffins,
Servings: 12
Calories: 241kcal
Author: Bobbie Blue


Wet Ingredients

  • 2 bananas, mashed
  • 1 egg
  • cup milk (I used almond milk)
  • ½ cup Greek yogurt
  • ¼ cup honey
  • ½ cup natural peanut butter
  • 1 tablespoon avocado oil
  • 2 teaspoon vanilla extract

Dry Ingredients

  • 1 cup old-fashion oats
  • ¾ cup all purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • cup chocolate chips,divided


  • Preheat oven to 350. Spray muffin pan with baking spray and set aside.
  • Start with mashing bananas in a medium sized bowl. Add egg, milk, Greek yogurt, avocado oil and vanilla extract.
  • In a small bowl add honey and peanut butter. Microwave for 30 seconds to help make the peanut butter easier to stir. Add to banana mixture and stir to combine.
  • In a large bowl add oats, flour, whole wheat flour, baking soda, baking powder and salt. Stir well to incorporate.
  • In the dry ingredients make a small well in the center of the bowl and pour wet ingredients while mixing with a spatula. Scrape sides and bottom of the bowl to mix ingredients until no streaks of flour remain. Be careful not to over mix which results in dry muffins.
  • Add a ¼ cup of chocolate chips to batter. Divide into muffin pan evenly and sprinkle remaing chips on top.
  • Bake in preheated oven for about 18-20 minutes on center rack. Check with a toothpick for doneness.


Serving: 1g | Calories: 241kcal | Carbohydrates: 25g | Protein: 12.5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 189mg | Fiber: 2g | Sugar: 14g | Calcium: 99mg