Healthy Peanut Butter Banana Muffins. Great for breakfast or an anytime snack. Made with whole wheat flour, bananas, peanut butter & honey – these are filling, delicious & nutritious!
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Baking With Whole Wheat Flour
By now I’m sure we’ve all heard the extensive benefits whole wheat grains offer. For starters – they are less processed, far more nutritious & filling.
I try to work whole wheat flour into my baked goods when possible. Whole wheat flour cannot be subbed 1:1 in recipes – so you’re best starting by subbing small amounts – say a quarter at a time.
In the case of these Healthy Peanut Butter Banana Muffins, I went 100% with the whole wheat flour.
This recipe is from a very health conscience friend of mine. Although I’ve always enjoyed her original recipe, it needed to be sweetened up just a bit to get the (not so health conscience) kiddos interested in them.
Love banana muffins? Check out my Award Winning Banana Nut Muffins! It’s been one of my most popular recipes for years!
Ingredients & Instructions
As in most muffin or quick bread recipes, you will start by mixing dry & wet ingredients in separate bowls. Over mixing results in tough baked goods – we don’t want that.
Whisk together the flour, baking powder, salt & cinnamon in a mixing bowl. Using a pastry blender (or forks/ knives/ clean hands if you don’t have a pastry blender) cut in peanut butter and oil until the mixture is pea sized crumbs.
In a separate bowl, beat together mashed bananas, milk and honey.
Then you’ll add the liquid mixture to flour mixture and stir until combined. Let the mixture rest for about 5 minutes, allowing Stir again and fill muffin cups. These muffins do not rise a whole lot, so I fill almost to the top.
This is a “healthier” muffin that’s actually really good. You could go ahead and junk it up with some chocolate chips and such – but it’s really not necessary. This muffin has plenty of flavor all on it’s own. It’s soft, moist and very dense. I love this Healthy Peanut Butter Banana muffin for breakfast, a snack or even for a quick missed meal – it will fill you up!
Hope you enjoy!
Amanda ♥
Peanut Butter Banana Whole Wheat Muffins
Ingredients
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 – 1 teaspoon cinnamon depending on taste
- 1/4 cup creamy peanut butter
- 1/3 cup oil i use avocado or coconut – use what you prefer
- 2 medium bananas, very ripe mashed
- 1 1/2 cups milk
- 4 tablespoons raw honey
- crushed walnuts optional
- 1 tablespoon turbinado sugar optional
Instructions
- Preheat oven to 350°
- Whisk together flour, baking powder, salt & cinnamon in a mixing bowl.
- Using a pastry blender, cut in peanut butter and oil until the mixture is pea sized crumbs.
- In a separate bowl, beat together mashed bananas, milk and honey.
- Add liquid mixture to flour mixture and stir until combined.
- Let mixture rest for about 5 minutes. Stir again.
- Spoon batter into greased or paper lined muffin cups. I fill these almost completely (less than a 1/4″ space) – they will not rise a whole lot.
- If using crushed walnuts, sprinkle on tops before baking. If using turbinado sugar, carefully sprinkle tops about halfway thru baking.
- Bake for 15 – 18 minutes or until tops are a light golden brown and set.
- Remove from tin and cool on wire rack. Enjoy 🙂
oh my! That looks amazing with lovely combo. Would love to try it soon 🙂 Boomarked
Thanks so much, Kushi 🙂
Tried your muffin recipe. They turned out great. I will make these again. Great for my on the go breakfast. Thank you for sharing.
Barb
So glad you enjoy them! I love these muffins – so filling and they taste great! One of the best on-the-go breakfasts!
Thanks for stopping by Barb 🙂
Happy New Year, Amanda! Great minds think alike because I just posted a healthy muffin recipe on my blog recently. I agree with you, everything in moderation. I believe that people can be healthy when they eat a variety of foods and not cutting out food groups just to lose weight or to maintain their weight. My birthday is next month, so I’m trying to lose weight, but I won’t go on a diet. I will cut back on my portions, though. These muffins sound so good and I love raw honey.
Happy New Year to you and your family, Neeli! Yes – great minds really do think alike!
I have to laugh at the constant noise about the newest diet trends or what we shouldn’t be eating or what we have to eat to be healthy. It seems common sense and moderation aren’t a thing anymore. I hear about people completely cutting out carbs and I want to cry for them LOL. Really though, carbs haven’t made anyone over weight. In most cases, it’s just someone consuming too many calories and not burning enough off. So instead of taking a common sense approach and making simple changes to daily eating habits, the trendy dieters deem certain foods as the enemy and eliminate those food groups entirely from their diets. I wonder for how long? Is it a forever plan? I couldn’t imagine never eating bread or pasta again!?!?!
I’m actually writing a piece on this same subject and am gonna try to submit it to a few of the bigger guys for publishing. We’ll see….
Best of luck on your improved eating habits. I need to work on that, too 🙂
Thanks so much for the kind words. I agree with you about people going on diets. Common sense really is out the window nowadays and it’s sad.
You’re welcome Neeli 🙂
I think that this is a great recipe to start out the new year. Sounds delicious and healthy. I agree with you with fad diets, I believe in a variety of foods and eating in moderation too.
Thank you so much Dawn. The constant diet fads really do say a lot about our nations eating habits 🙁
These muffins looks tasty and moist. Thanks for sharing.
Pinned and shared. Have a wonderful week.
Thanks so much, Joy! Hope you have a wonderful week as well 🙂
cant wait to make these! Do you know the nutrition facts per muffin?
Hi Esther. I don’t know the nutritional facts on these muffins but usually plug the info into myfitnesspal or another such app. Hope this helps. Thanks for stopping by 🙂
Great recipe!!! Not too sweet and texture not bad. A little crumbly and took long get in oven about 20min. But would use it again
Well is almost new years resolution time again.
These look great. What is the nutrient analysis.
If anyone has it handy, that would be great….I could figure it out…by asking I most often meet/chat someone I have similar interests.I taught heart smart cooking courses in Northern Canada with my girlfriend in Northern Canada and it is so rewarding to see people change their eating habits to more healthy choices.
I agree 100% – good carbs are healthy.
Donna
Thank you for the recipe!
I found that I had to bake this for +-25 minutes, otherwise it was still raw in the middle.
Can you sub dairy milk for almond milk? I wonder if that will make a difference in texture and taste?
Hi Rachel. You could substitute almond milk – it might yield a drier muffin – maybe add a bit more banana. Would love to hear how it turns out for you!
What kind of peanut butter do you use? Would a no-sugar added, “natural” peanut butter work, do you think?
They were fabulous! I added chocolate chips and hempseed.
Love this recipe! The muffins come out so moist
Just made these muffins with my 2 year old grandson. We both agree that we’ll be making them again. Moist and tender. We didn’t have any problems with them crumbling. Grandpa came home just in time to try them, and gave them a thumbs up as well. Thank you for sharing a healthy treat!