Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins with chocolate chips are easy to make in one bowl. They are a delicious healthy snack or make ahead breakfast!
If you were to come over to my house for coffee, nine times out of ten I’d serve you a homemade muffin alongside your hot beverage. I bake muffins at least once a week and always have a few in my freezer for when we need a quick breakfast or snack.
My favorite healthy muffin recipes include my Zucchini Chocolate Chip Muffins, Cranberry Orange Muffins and Apple Banana Muffins. Today we’re adding these Peanut Butter Banana Muffins to the favorites list because peanut butter + banana + chocolate is an irresistible combination!
Homemade muffins are a great snack for kids because they are individually portioned and you can make them ahead of time. They’re an easy lunchbox idea and great for grab and go snacks.
I like to snack on one of these peanut butter muffins mid-morning. They satisfy my sweet tooth and contain satiating protein, fat and fiber. Try my healthy Double Chocolate Banana Muffins next!
How to Make Peanut Butter Banana Muffins
You can mix up the batter for these peanut butter muffins in just one bowl. It’s quick and easy and you will only have one bowl plus your muffin pan to wash at the end.
Steps to make peanut butter muffins:
- Melt your butter. You can melt the butter in your microwave in a large microwave-safe bowl and then use the same bowl to mix up the muffin batter.
- Whisk in the remaining wet ingredients. You can mash the bananas right in your mixing bowl or in a separate bowl.
- Add the baking soda and salt and whisk well. You want to be sure that these ingredients are mixed in completely.
- Mix in the flour and chocolate chips using a rubber spatula, until just combined. Be careful to not over-mix at this point.
Can I make these peanut butter muffins without banana? I haven’t tested this recipe without banana, but I would try substituting 3/4 cup of plain Greek yogurt or applesauce in place of the bananas.
Can I use natural peanut butter in these muffins? Yes! I make these muffins with natural peanut butter all the time. Regular peanut butter will also work.
Can I make these muffins with almond butter? You can substitute almond butter or another nut butter for the peanut butter in this recipe.
What to serve with Peanut Butter Muffins
Serve these Peanut Butter Banana Muffins for breakfast, lunch or a snack. Make it a meal or energy-boosting snack by serving the muffins with:
- cottage cheese and berries
- plain Greek yogurt and berries
- apple slices and peanut butter
- fresh veggie sticks and dip
- orange or mandarin wedges and cheese
- a hard boiled egg and pear slices
- half a banana and almonds
- grapes and a cheese stick
Baking tips for this peanut butter muffin recipe:
- You can use almond butter in place of the peanut butter in this recipe.
- You can add 1/4 cup of ground flaxseed to your muffin batter for more nutrition.
- Do not over-mix when mixing in the flour and chocolate chips. Mix just until the flour is mixed in to keep your muffins soft and light.
- You can bake this muffin batter in a mini muffin pan. Reduce the baking time to 12 minutes. Mini muffins are a fun size for kids!
Peanut Butter Banana Muffins
- 4 tablespoons unsalted butter
- 3/4 cup peanut butter
- 2 medium ripe bananas
- 1/3 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup milk, whole milk, almond milk, or other
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white whole wheat flour, or all purpose flour
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Spray 16 wells of two muffin pans with cooking spray.
- Melt the butter in your microwave in a large microwave-safe bowl (or melt in a pan on the stove).
- Add the peanut butter to the bowl with the butter and whisk until smooth.
- Add the bananas to the bowl and mash with a fork.
- Whisk in the honey, eggs, vanilla and milk.
- Add the baking soda and salt and whisk until everything is well combined.
- Add the flour and use a rubber spatula to mix until just combined. Fold in the chocolate chips.
- Scoop the batter into the greased muffin pans. Bake for 16-17 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- You can bake these muffins in a mini muffin tin for about 12 minutes.
- Muffins freeze well. Cool completely and then freeze in a zip-top bag or other airtight container for up to 3 months.
- You can also store these muffins at room temperature, wrapped airtight, for up to 4 days.
Love these muffins! Make them ahead of time and freeze then take one out before leaving for work and have it for breakfast! Pop in the microwave to finish defrosting and melt the chocolate chips! Made this many times and will continue to!
My mom hates banana and she loves these, great resipe . Will make again.
Thank you for sharing this recipe! It came out really well!
Thank you so much for creating a wonderful healthy muffin that my 1.5 y/o will gobble up! We have made these three times now in the last two months and she screams and screams when she sees them come out of the oven until I place one in front of her. I often add a few tablespoons of ground flaxseed to the batter and use mini chocolate chips, but we seriously love these!
I’m so glad that your little one is enjoying these! Adding ground flaxseed is a great idea. Thanks for sharing. 🙂
I love anything with peanuts or peanut butter. Looked through many recipes combining banana and peanut butter and this one has all the right ingredients to complement this fantastic pair. Love the moisture in the texture. Very delicate muffins and such simple delicious recipe. Thank you.
Hello! I would like to try this recipe, I’ve made your apple pie and it was perfect! So I figured I would come back to your page and look for a muffin recipe. I’ve never made them before and I was wondering how much batter should I add to the muffin pans? Do I fill it up half way or a little more or less? Hope you can help!
This recipe makes 16 muffins, so you’ll want to divide the batter evenly between 16 muffins. It will be about 2/3 to 3/4 full per muffin cup. Enjoy!
I found these to be less sweet but very moist. The chocolate chips are a nice addition. I have tried several PB and banana recipes in the past and this one is a keeper. Thanks for posting.
These are delicious! I made a few modifications and they still turned out great! I reduced the butter to 2 tbsp and increased the peanut butter to 1 cup. I also used 2 cups of almond flour and 1/4 cup of gluten free all purpose flour instead of the flour to make them gluten free and reduce the carbs a bit. Because of the oils in the almond flour, I could probably take out the butter altogether next time. Great recipe!!
Thank you, Kristine, for your site. I am baking my way through the healthy muffin recipes with much success. I like having a baked good with my morning coffee so these healthy muffins are perfect. Yesterday I baked the peanut butter banana muffins and, like the black bean chocolate and the banana oat muffins, these are delicious — even my 5 year old declared them delicious.
I swapped brown sugar for the honey because, in my opinion, it isn’t as sweet and I’m not over concerned about refined sugars. I also added ground cinnamon (also in the black bean chocolate muffins!). Next time I make these muffins I will use creamy peanut butter. I usually only have crunchy in the house but in the muffins I’m not stoked about the pieces of peanut — they kinda lose their taste in baking.
Thank you so much for your recipes and I look forward to testing more of them.
This is a great recipe! The only thing I changed was to substitute brown sugar for the honey because I didn’t have any and I had to bake them 6 at a time in my tiny toaster oven for about 5 minutes longer but they turned out perfect and delicious. Took a dozen to my neighbors for a Thanksgiving gift. Will definitely make again! Keep cookin!!!?
So good! I recently made a different PB Banana muffin recipe and this one is by far my favorite! Much lighter and fluffier than the former. Thanks so much! This will be my go-to
These are amazing. I added a bit extra peanut butter. They turned out so so good.
Forgot to give my rating! 5 stars for sure.
Just made these and they are excellent! Moist and great flavor. The only thing I changed was to substitute 1/2 c. brown sugar for the 1/3 c. honey. We like things sweet around here! Really good recipe. Definitely a keeper!
Hi Kristine I am interested to know if monk fruit sweetener can be used instead of granulated sugar. I’m looking forward to trying this recipe.
Hi Angela, I haven’t used monk fruit sweetener so I cannot advise on how it would work.