Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are light, fluffy, and studded with chocolate chips. They are lower in fat and naturally sweetened, making these muffins perfect for a wholesome breakfast or a healthy treat.

I have shared A LOT of muffin recipes with you all. From healthy blueberry muffins to applesauce muffins to chocolate zucchini muffins, I love muffins of all kinds.

But today, I am sharing with you my all-time favorite muffin recipe: Peanut Butter Banana Muffins.

That may be a bold statement, but I am not exaggerating. The combination of creamy peanut butter, sweet bananas, and rich chocolate is one of the best food combinations ever.

And these Peanut Butter Banana Muffins highlight those ingredients perfectly.

Not only are these muffins loaded with peanut butter and banana flavor, but this recipe is pretty healthy as well.

What Makes These Healthy Muffins?

• No oil added. Peanut Butter replaces the need to add oil to the muffins. Instead, the natural, healthy fat from the peanut butter keeps these muffins fluffy and tender.
• Lower in sugar. The natural sweetness of the bananas and the applesauce reduces the amount of sugar this recipe calls for. I opt to use maple syrup or honey for the bit of sugar that is added, instead of refined sugar.
• Whole grain. Instead of using all-purpose flour, this recipe is made with whole white flour. White wheat flour is 100% whole grain, yet creates a light, tender muffin.

Notes on Key Ingredients

• Ripe Bananas: This is the time to use those brown bananas! The riper the banana, the more sweet these muffins will be.
• Peanut Butter: Both shelf-stable and refrigerated creamy, natural peanut butter work in this recipe.
• Applesauce: Be sure to use unsweetened applesauce to keep out the added sugars.
• Honey: Feel free to use maple syrup but the honey really pairs well with the flavors in these banana muffins.
• Flour: Whole white wheat, all-purpose, or even a 1:1 gluten-free flour work in this recipe for peanut butter muffins.
• Milk: Use your favorite dairy or non-dairy milk.
• Chocolate Chips: The chocolate chips are optional, but do add a nice flavor. Semi-sweet morsels or mini chocolate chips both are great options.

How to Make Peanut Butter Banana Muffins

• Preheat the to oven to 350 degrees F and line or grease a 12-cup muffin tin.
• In a large mixing bowl, mash the banana well.

• Add in applesauce, milk, eggs, honey, peanut butter, and vanilla and mix well to combine.
• In a separate bowl, combine together flour, baking soda, baking powder, and salt.
• Add in chocolate chips and toss in the flour mixture to coat and evenly mix all ingredients. This helps the chocolate chips not sink to the bottom of the banana muffins.

• Add the dry ingredients into the wet ingredients and mix until just combined.

• Portion out the batter between the muffin tins, filling each muffin cup ⅔rd of the way full. I find that ¼ cup of the batter is typically the perfect amount.
• Top each muffin with additional chocolate chips if desired.

• Bake for 18-20 minutes or until a toothpick inserted in middle comes out clean.

Storing Muffins

Because these Peanut Butter Banana Muffins are made without whole grains and no preservatives, they will only keep at room temperature for 2 days in an airtight container. Therefore, I recommend storing these muffins in an airtight container in the refrigerator where they will keep for up to 5 days.

Alternatively, you can freeze the muffins in an airtight freezer-safe container for up to 3 months.

Recipe Modifications

• Egg-free Muffins: Replace the egg by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let that sit for 5 minutes before adding to the batter.
• Dairy-Free Muffins: To keep these peanut butter banana muffins dairy-free, use your favorite non-dairy milk and dairy-free chocolate chips.
• Vegan-Friendly Muffins: I have made vegan-friendly peanut butter banana muffins MANY times with great success. First, replace the honey with maple syrup. You will also want to prepare a flax egg by mixing together 1 tablespoon ground flaxseed with 3 tablespoons of water to replace the egg. And finally, use non-dairy milk and dairy-free chocolate chips.
• Gluten-Free Option: I have made tested this recipe using 1:1 gluten-free flour with great success.

More Favorite Banana Recipes

• Healthy Banana Bread
• Banana Breakfast Cookies
• Chocolate Peanut Butter Banana Sushi
• Banana Oat Pancakes
• Homemade Banana Pudding
• Banana Cake
• Chocolate Chip Peanut Butter Banana Bars

If you gave these Peanut Butter Banana Muffins a try, I would love for you to leave a comment and review below.