banana, peanut butter & honey muffins

February 29, 2012

in Breakfast & Muffins

Whenever I’m craving something salty, I reach for the jar of peanut butter. In addition to peanut butter and jelly, I love a toasted open-faced peanut butter and honey sandwich, topped with banana slices and a sprinkle of cinnamon. These banana, peanut butter and honey muffins are my spin on that satisfying treat. Greek yogurt and peanut butter add protein, while a ripe mashed banana plus honey give the muffins just a touch of sweetness.

Banana, Peanut Butter & Honey Muffins
1 1/4 cups flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 ripe banana, mashed
2/3 cup plain fat-free yogurt
1 large egg, lightly beaten
1/4 cup water
1/3 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

2 tsp sugar
1/4 tsp cinnamon

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey, and vanilla in a medium bowl; whisk to combine. Add to flour mixture and stir just until combined – batter will be thick. Fill each baking cup 3/4 full of batter. Mix together sugar and cinnamon; sprinkle evenly over muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins (serving size: 1 muffin)
Calories – 160
Carbs – 23

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1 Savory Simple March 1, 2012

These look awesome. I’ve been working on creating something similar but I’m trying for gluten-free, which is a challenge.


2 Jennifer (Delicieux) March 2, 2012

Those muffins look fantastic!!! I love the butterflies on top.


3 The Scrumptious Pumpkin March 2, 2012

Oh, you had me at ‘peanut butter’! These look so delicious!


4 Deborah March 2, 2012

I adore muffins, and I’m sure that I’d eat these right up!


5 Sonya May 7, 2012

Made these and LOVED them!!! the only changed I made was to use buttermilk in place of the water. I love how moist and fluffy they are. Thank you for a fantastic recipe!


6 Jesse (Ocarina Honey) June 25, 2012

Make anything peanut butter and I’m pretty much in. Make anything a muffin and I’m pretty much in. Putting them together? Now you’re talking my language. Grocery list here we come. Thanks for the recipe Laura.


7 Angela March 19, 2014

Would these work as a bread instead of muffin?


8 Tutti Dolci March 20, 2014

Hi Angela, I haven’t tried it but I think it would work well – I’d bake in a loaf pan at 350°F. As for the baking time, it will be longer than for the muffins, so you’d just have to keep an eye on it. My guess is about 40 minutes, but I’d test it earlier. If you are just looking for a PB banana bread, this recipe is a good one. Hope that helps!



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