Whole Grain Peanut Butter and Honey Banana Muffins
These whole grain peanut butter banana muffins (with honey) are soft and tender and absolutely delicious! Perfect for breakfast or snack!
I’d say muffins are a main part of my love language. But then you’d question where dark chocolate and bread and carrot cake fit into the equation.
And to maintain integrity, I’d be forced to say that I think food, all of it, is my love language, which would then make me feel guilty for being so food-centric and not being a well-rounded individual who also enjoys long walks on the beach and flowers and lots of hugs.
And since I just really don’t want to feel guilty today, I’m going to go ahead and declare muffins as a totally valid way to send and receive love.
These peanut butter banana muffins, in particular, are fabulous.
Truly a muffin (not a cupcake disguised as a muffin), they are on the healthier side of things – whole grain and no refined sugar and all that – but thankfully they still manage to be fluffy and lightly sweet and delicious instead of tasting like cardboard or or dirty broccoli.
Because, ew. No muffin, no matter how muffiny and healthy, is worth that.
We absolutely devoured these the first time I made them, and now, they are stocked in the freezer for busy mornings or snacks on the go.
That peanut butter + banana + honey combo is killer (in a good way).
They are easy to whip up and tasty, tasty tasty! We eat them all plain Jane but you could spread a little butter or peanut butter or jam or extra honey on them for a little something special.
I have no doubt these peanut butter banana muffins would be a perfect way to say I Love Ya to anyone in your life (ahem, including yourself).
Let’s shower the world with muffins, shall we?
One Year Ago: Amazing Mini Cream Puffs
Two Years Ago: Spinach Strawberry Salad with Homemade Creamy Poppy Seed Dressing
Three Years Ago: Carrot Cake Cheesecake
Whole Grain Peanut Butter and Honey Banana Muffins
- 2 cups (284 g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg or cinnamon
- 1 ½ cup (about 339 g) mashed bananas, about 3 large bananas
- ⅓ cup (113 g) honey
- ¼ cup coconut oil, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (128 g) creamy peanut butter, natural or regular (like Jif)
- ⅓ cup milk, can sub almond milk
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins – so you’ll want a second muffin tin with a few cups lined or will need to bake a second batch).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix! It’s ok if it’s a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).
- Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. You’ll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.
- Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).
- Remove the muffins from the tin and cool completely on a wire rack (bake any remaining batter into muffins). Once cool, store well-covered at room temperature for a couple days.
Recipe Source: adapted from this recipe at Two Peas and Their Pod
90 Comments on “Whole Grain Peanut Butter and Honey Banana Muffins”
Great texture to these muffins. Yummy!!
These are delicious! I love that they have honey and whole grains. I added some crumble to the top (flour, brown sugar, butter, and peanut butter) because, why not?
I felt good about giving these to my teenagers as a summer snack. My 18-year-old ate 4 with his dinner.
The muffins turned out super soft and moist. Good amount of sweetness. Unfortunately I can’t really taste any of the peanut butter in them. They tasted like normal banana bread to me and my partner.
Not sweet at all so it wasn’t my favorite but consistently was nice
If I use almond milk, does that make this dairy free? My son takes a daily antibiotic in the morning and before. He has to be dairy free for two hours before and after taking it, so I’m looking for some good breakfast items to get him going in the morning. 🙂
Yes, using almond milk will make these dairy free.
I made these with almond butter and white flour instead of peanut butter and whole wheat flour, and they turned out great! My almond butter was getting sort of dry (which is why I wanted to use it in muffins) and so it didn’t mix up perfectly, but that was okay because it left little delicious chunks of almond butter in the muffins:) so for anyone that’s wondering if they need to stress about how well the wet ingredients mix up, don’t sweat it! My muffins turned out great, even with sub-par mixing haha. I also added chocolate chips to half my batch, which I think I’ll do every time I make these muffins, just for some more flavor.
Hi, how do you defrost these after freezing? Thanks for the recipe 🙂
I just let them come to room temperature on the counter.
I just made these, and they were DELICIOUS. Thank you for this amazing recipe!
These looks crummy. How many calories per muffin?
Sorry I meant scrummy, definitely not crummy! ♀️
Just made these muffins with three overripe bananas and natural peanut butter and they were delicious.
Mel, thanks for having muffin recipes without sugar and instead honey. (I’ve made your Healthy Oatmeal muffins at least a dozen times and was happy to see they just made your Top 20 of the Decade list!)
My favorite sandwich is peanut butter banana, so I had to make these muffins! You are right Mel. These are fluffy and lightly sweet despite being all whole wheat. I like that there are no refined sugars. I used natural PB, and I think that’s they didn’t come out as sweet at my kids would have liked. I think they’d be amazing with chocolate chips thrown in!
Can this recipe be doubled without converting any of the ingredient amounts?
Yes, just double the ingredients straight across.
Do you melt the coconut oil before or after measuring?
I melt and then measure.
Can veg oil be substituted?
Just made these and used the exact recipe (almond milk). The whole family loves them!
These are so good. Moist and delicious. I’m gonna make some up and freeze them for my bestfriend who just had her second baby, they will be a good snack and quick breakfast for her.
What’s the best way to defrost these muffins?
At room temperature or a few seconds in the microwave.
I just made these using half whole wheat and half all purpose flour (I’ve never seen white whole wheat at the store here in Alberta) and doubling the cinnamon and they were delicious. All the kids, ranging in age from 6 to 1, loved them and so did I. They were beautifully light and fluffy with just the right sweetness. I’m planning to add the recipe to my box. Thanks Mel!
DID NOT THINK THEYD BE CRAZY GOOD AS THIS
I am 10 years old and I made these for my family. My mom gobbled it down but my brother and I didn’t love them so I suggested putting honey on top and then we loved them. Have you ever tried that before? My mom loves your recipes and uses them all the time! So THANK you!!
P.S it might have been a mess up on my part though – Josie
Hey Josie – way to go being a rock star in the kitchen! Glad you liked these muffins once you drizzled a little honey on them! I’ve never tried it, but it sounds yummy!
These muffins are amazing! Soft and delicious. I used half regular whole wheat flour and half almond flour, and almond butter instead of peanut butter, and they came out super fluffy and with the right amount of sweetness. Thank you!!
I had some brown bananas on the counter, searched banana on your website, hungry for something new. These are so so so good. So extremely soft, exactly as sweet as a muffin should be, the perfect breakfast!!! Thanks Mel!!! Seriously delicious. Don’t let the bland comments stop anyone from making these.
Made these, just as described. They came out great, fluffy and a nice texture. The batter was very thick, but baked up nicely. My batch yielded 13. They seemed healthy and surprisingly filling. That being said, the taste of these is very bland, and might not appeal to everyone. The banana and peanut butter flavor is actually very subtle. Older children might not take to these, and I wouldn’t bring these to a potluck or anything. But I don’t mind bland, so they suited me fine. And when I am eating one for breakfast, I can rest assured that there is no added sugar.
Love all your recipes! You mention you freeze a lot of the foods you make; any tips on preventing freezer burn/“freezer” taste? You rock!!
I don’t always avoid it, unfortunately. I use freezer ziploc bags and try to press as much air out as possible before freezing. We also eat through the food in our freezer pretty fast.
I just made these and they are great! I used half almond flour and half brown rice flour and added a couple TBsp of flax and they are Really good. Next time I will add nuts for
some extra texture. Thanks.
These are awesome! I’m low carb so in an attempt to lower the carb count, I used 2 medium bananas, almond flour, 1/4 cup of honey vs 1/3 cup and fit powdered peanut butter vs creamy peanut butter. I baked them at 350° for 17 minuets and they turned out moist and light. According to MyFitnessPal, each muffin has 209 calories, 13g of carbs, 15g of fat and 7g of protein. Happy baking!
I made these for breakfast this morning and my daughters loved them. I subbed canola oil for coconut and used half whole wheat and half all-purpose flour and they were delicious. Thank you for a great recipe!
I made some of these over weekend & I love them! They are totally yummy, I’m definitely making these again!
Has anyone tried making these without the peanut butter or substituting with P2B?
Your recipes are always so perfect but it would be helpful if you could include calories! Is there a reason why you do not prefer to do that?
It’s quite a bit of work to include the nutritional info in a way that is user-friendly, and I haven’t taken on that project yet in favor of continuing to use my limited time to post quality recipes (especially since there are a lot of free nutritional calculators online). Maybe someday in the future! 🙂
Hello from France!
I just tried this recipe and the muffins came out really great. Not too sweet, very smooth. Absolutely amazing!
I’m going to try your cookies!
These tasted really …healthy.
These turned out tender and a perfect consistency. We made 18. My children were not impressed, Though. They rated them a 4-5 out of 10. They were ok, but sort of bland. But we like most of your recipes, guess this one just wasn’t right for us.
These look great! Can I make them and freeze them to defrost when I want them? I would like to bring these camping this weekend and my week is busy so if I can knock these out today it would be super helpful =)
Yes, they freeze great!
What are the calories and the fat grams?
Hi Theresa – We don’t provide that information, but there are lot of online calculators that can figure it out for you.
Hi! Can i use almond oil instead of coconut? Thanks
Hey Cathy. Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. I have never used almond oil, but it should work fine. Mel frequently subs coconut with avocado oil. Usually oils are pretty versatile in muffins. Good luck if you try it!
I’m going to sub unsweetened applesauce for the coconut oil – hoping I don’t screw these up!
I just wanted to say thank you for what you do. You are my favorite food blogger by far, and I completely trust your taste buds. If I make something you have posted and it doesn’t taste good, then I know I did something wrong. Thanks for making me and my family happy people!
Thank you so much, Brandi!
I’ve cut back on sugar significantly and this recipe came at the perfect time! I keep these muffins stocked in my freezer and pull one out any time I have a sweet craving. Love them!
These are great even if you are busy listening to your favorite podcast and forget to put the oil in 🙂
I also didn’t have enough banana, so I made up the difference with applesauce. Still good!
Thanks for another winner, Mel!
I made these for my husband who is a wildland firefighter to take for his pack test tomorrow. He and a bunch of the guys were in town today so I ran by to see them and they each happily took one. A baby I babysit for (who has already been peanut allergy tested thanks to big brothers and a Reeses) gobbled a whole one down too! I love that they use all great ingredients but still taste good! I’m excited to see how the school kids like them when they get home, although that may mean I’m making another batch! I got about 18 out of the recipe and add chocolate chips to the top of the small batch which went over well with the firefighters. Thanks Mel for another great recipe! You’re the first place I look when I’m looking for a recipe for something!
My 8-year-old made these and they were yummy and filling (and not overly sweet). He subbed canola for the aforementioned reason of coconut oil hardening when it mixes with the eggs and milk. He also used brown rice syrup because our honey has solidified and is such a pain to scoop out (argh!).
My five-year old loved these! Thanks, Mel. He hates breakfast and I have a hard time getting him to eat anything in the morning, these are a lifesaver!
These were really delicious. I made them for a mid-morning snack today and to have to supplement our breakfasts in the morning. They were really moist and just sweet enough, and I used canola in place of the coconut oil. I did get 12 muffins out of the batch and I did not think they were overly big. They baked up just perfectly. I love all of your muffin recipes and make them over and over again!!!
I doubled the batch because I had enough old bananas, and it worked great. I was debating adding chocolate chips, but in the end I didn’t and was really happy with how the original recipe turned out.
One problem I run into when I use coconut oil, is that after melting it, when I add it to the cold milk and eggs, it hardens again. Mel, do you always use room temperature milk, eggs, etc.? Also, I store my ground white wheat in the freezer, so I’ve learned to set out the amount I need to let it warm up when I use coconut oil also.
Yes, I’ve noticed the same thing with coconut oil. I don’t always use room temperature milk or eggs and so I notice the little clumps but it doesn’t seem to affect the outcome (although I agree it’s probably a good idea to let the wheat flour come to room temp from the freezer).
I have found that pouring the coconut oil in a very thin stream while whisking continuously and vigorously into the milk/egg produces a beautiful result and avoids clumps.
I have been a fan of yours for years (great recipes that I share often!) and we’re switching to whole foods right now to make our family healthier. I’m so happy to be able to still frequent your site to get some great recipes. Thank you!!
I just made me and these bake up tender and delicious! O my! I love using my Demarle muffin pans that require no greasing or papers. They pop out perfectly. I made a double batch so I could freeze leftover for my kids lunches.
Posted this to facebook this morning. Love you Mel!
Made these this morning before the family came downstairs. Super fast and easy, if you have a kitchen scale even less washing up needed. I used Adam’s crunchy PB and next time will adjust the salt accordingly as I think they could have used a bit more. Overall great results. If you have some spotty bananas looking at you, make it muffin time! Mel for the win (duh).
Muffins are part of my love language too! Can’t wait to make these within the week. You’re recipes are featured every day at our house, for breakfast, lunch or dinner… sometimes all three! Thanks!
These muffins look amazing! I think we’re going to have to make these with our leftover bananas this week!
Made these this morning exactly as the recipe states but added a scoop of vanilla whey protein to boost it up in that department and made them in mini muffin tins. They baked for about 8-9 minutes and it made 42 of them. Delicious! Perfect for a quick pre or post workout snack. Thanks Mel! Yet another winner!
I’ve been waiting for this recipe! Just made them and they are so yum. I used crunchy peanut butter (all I ever buy) and regular whole wheat flour from Sprouts, just FYI 🙂
I think you forgot the peanut butter to step 3 of the instructions; I’m assuming it’s added to the wet ingredients. Thanks for the recipe! Trying it right now.
Yep, fixed the recipe a bit earlier – sorry about that!
Yes, yes, and yes! Always looking for hearty breakfast alternatives (or supplementation) to oatmeal and eggs. Hoping that the peanut butter and banana combo will be satiating. Will make these soon.
Mel I’m assuming the PB gets mixed in with the wet ingredients? I was getting ready to make these babies. 🙂
Yes! Sorry about that!
Do you wrap them individually to freeze? I am thinking my husband will thank you for this one!
I let them cool and put about nine or so in a gallon-size ziploc bag – pulling them out as we want to eat them.
I will be making these as soon as my bananas ripen a but more. I love muffins almost as much as you and have passed this trait to my daughter as well. She loves muffins as a snack or with some cream cheese in place of a sandwich for lunch. Thank you for all the inspiration, and thank you even more for the great recipes I know I won’t have to “test” before they make it to the table!
These sound so good! I love your flourless blender banana chocolate chip muffins, I make a batch every week and freeze them. Do you have any more flourless/blender muffin recipes?
Those are my main blender muffin; haven’t varied them at all. Yet! 🙂
I had brown bananas on my counter, so this recipe was just what I needed this morning! They just came out of the oven — they look and taste great, thanks!
Hi, I read through this- I assume you add the peanut butter with wet ingredients in step 3?
Yes, sorry about that!
Do you know of any recipes where hard red wheat is preferred? I have both hard red and hard white wheat and find that I mostly just use the white because it makes for more tender results. Do we just buy red because it stores longer?
I don’t think red wheat necessarily stores longer. I used to have a ton of it in my food storage and used it by making things (mostly bread) with half white/half red wheat. Now I exclusively store/buy/use white wheat.
Oh you answered my question in your post. Sorry, I just did something that I hate that other people do!
Plan to make these scrumptious looking muffins exactly as is – except I’ll sub almond butter for peanut butter. Love that these muffins don’t have sugar and use whole wheat flour and coconut oil!
Any chance I can just sub the whole wheat with white flour?
These do look super yummy and nice to have to grab and go. Have you ever tried crunchy peanut butter? It’s what I always have on hand.
I haven’t tried crunchy, Gretchen, sorry!
These look great! I’m sure you have answered this before, but what’s the best sub for coconut oil: melted butter or canola oil or something else? Thanks!
Yep, any of those would work great.