Packed with peanut butter, sweet, ripe bananas, and studded with chocolate chips, these Peanut Butter Banana Muffins are a favorite muffin recipe!

These peanut butter muffins taste decadent, yet are made with whole grain, naturally sweetened, and oil-free, making these muffins suitable for an adult or kid-friendly healthy snack option.

Baked Peanut Butter Banana Muffins next to cooling rack

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.

The combination of creamy peanut butter and rich chocolate is one of the best food combinations ever, as is proven in decadent desserts like Homemade Peanut Butter Cups and Peanut Butter Blossom Cookies. Add in sweet bananas, and WOW! Perfection.

Not only are these peanut butter banana muffins loaded with peanut butter and banana flavor, but this recipe is pretty healthy as well, unlike those previously mentioned decadent desserts😉

Healthy Peanut Butter Banana Muffins

No added oil. Peanut Butter replaces the need to add oil to the muffins, and the natural, healthy fat from the peanut butter keeps these muffins fluffy and tender and of course adds a rich peanut butter flavor.
Naturally Sweetened. Instead of using refined sugars, the natural sweetness of the bananas and the applesauce, along with honey, sweeten these peanut butter banana muffins. Keep in mind that most brands of chocolate chips do contain refined sugar, but everything in moderation, right?!
Whole grain. Instead of using all-purpose flour, this recipe for peanut butter bananas is made with whole white flour. White wheat flour is 100% whole grain, yet creates a light, tender muffin.

Notes on Key Ingredients

Ingredients for PB Muffins labeled on counter.

Ripe Bananas: This is the time to use those brown bananas! The riper the banana, the more sweet these banana peanut butter muffins will be.
Peanut Butter: Use natural, creamy peanut butter for best results.
Applesauce: Be sure to use unsweetened applesauce to keep the added sugar to a minimum.
Honey: Feel free to use maple syrup but the honey really pairs well with the peanut butter and banana flavor in these muffins.
Flour: I recommend using whole white wheat flour, which is 100% whole grain, but bakes up lighter and fluffier than 100% whole wheat flour. I have also tested this recipe using whole all-purpose flour and a 1:1 gluten-free all-purpose flour blend with great results.
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.

Substitutions & Modifications for Ingredients

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 of 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.

Tips for Making Peanut Butter Banana Muffins

This recipe for peanut butter banana muffins comes together easily, and you will find the detailed instructions in the recipe card. However, I do want to walk you through a few expert tips to ensure your peanut butter muffins turn out fluffy, moist, and delicious.

Tip#1: Mash the bananas first. It is best to mash your bananas up first in a small mixing bowl, before adding the peanut butter, applesauce, honey, egg, milk, and vanilla. That will help to ensure that the bananas are evenly distributed throughout each muffin and make it easier to combine the ingredients.

Bowl with mashed bananas next to banana peels.

Tip #2: Add the chocolate chips to the dry ingredients. After whisking together the dry ingredients together, add the chocolate chips directly to the flour mixture and toss them in the flour to coat. This helps the chocolate chips not sink to the bottom of the peanut butter banana muffins.

Bowl with dry ingredients for peanut butter muffins.

Tip #3. Don't overmix the muffin batter. Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don't want to over-mix, as this will activate the gluten and result in dense, tough banana muffins.

Peanut Butter Banana Muffin Batter in mixing bowl.

Tip #4: Use an ice cream scoop to keep muffins even in size. You want to fill each muffin cup with about ¼ cup of the peanut butter banana muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.

Banana Peanut Butter Muffins in muffin tin topped with chocolate chips.

Tip#5: Bake until muffins are just set. You want to bake the muffins until the tops of the muffins are puffed up and set. Overbaking the muffins will result in dried-out peanut butter muffins.

Baked Banana Peanut Butter Muffins on cooling rack.

How to Store Peanut Butter Banana Muffins

Because these Peanut Butter Banana Muffins are made with whole grains and no preservatives, they should only be kept 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 last up to 5 days.

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

More Favorite Banana Recipes

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