Peanut Butter Banana Muffins

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This week's recipe request: healthy banana muffins!

In honor of National Nutrition Month, I wanted to create a nutrient dense banana muffin that is easy to make and eat on the go for breakfast or post workout. I added peanut butter for extra protein and because who doesn't love the flavor of peanut butter and banana! I also modified the muffin recipe to include all whole grains such as white whole wheat flour and oats. The banana muffins are very moist and not overly sweet. If you want the banana muffins sweeter, use dark brown sugar. Another way to make them sweeter is to spread jam on them while they are steaming hot, creating a peanut butter and jelly muffin!

With very little prep time and only about 15 minutes baking time, this recipe is super easy to make. I also bet you already have most of the ingredients in your pantry. Simple recipe, complex nutrients, and great taste!


Peanut butter banana muffins.jpg
Banana Muffins recipe.jpg



makes 12 large muffins

  • 1 1/4 cups all purpose or whole wheat flour
  • 3/4 cup old fashioned oats
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup peanut butter
  • 2 medium overripe bananas
  • 1 large egg
  • 2/3 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 2 Tbsp honey
  • 11/4 cup milk


Preheat oven to 375. In a large bowl mix the dry ingredients, flour, oats, baking powder, salt, and cinnamon, and set aside. In another bowl, smash the bananas and beat in the peanut butter and egg. Add the brown sugar, vanilla, honey, and milk. Mix the dry ingredients into the wet and stir until batter forms. It will be a little thin and lumpy. Fill paper lined or sprayed muffin cups with batter and bake for 15-18 minutes or until toothpick comes out clean.