Healthy Peanut Butter Banana Muffins

We are about to depart on a road trip! The Zeichner-Moon family (plus Henry and Gabriel, honorary Zeichners) is heading to Vermont for the week early tomorrow morning. I wanted to make some healthy, wholesome, and filling muffins for the long car ride, as well as to eat once we arrive in Vermont. Sarah and I were Skyping today, she in Chicago and myself in Bethesda. We decided to turn our Skype date into a Skype-baking date, so we simultaneously baked amazing treats. It took a while to decide what to make, because browsing through a plethora of vegan, healthy, and dessert food blogs turned out to be a very distracting (and mouth-watering!) task. Sarah decided to make oatmeal muffin tops (and I’ll let her share the dirty details of her recipe 😉 and I decided to make Peanut Butter Banana Muffins.


These muffins are so amazing! They are very light, moist, and flavorful. I altered the recipe a fair amount (the original recipe can be found at I increased the number of bananas that I added, so I would be able to decrease the added sweetener to the muffins. I found 1/3 cup of sweetener to be more than enough for these muffins, but you can add up to ½ cup to your desire. Bananas are so amazing and versatile to bake with, especially in healthy, vegan, or allergy-friendly recipes. They have the ability to replace eggs, starches, fat, and sweetener. I did add an egg to this recipe to bind the ingredients and to add additional protein. The non-fat Greek yogurt is high in protein, and adds a subtle tangy flavor to complement the sweetness of the banana and the maple. The peanut butter adds amazing flavor, protein, and healthy fats. This binds the muffin together and makes it more filling. Besides the peanut butter, this is a low-fat muffin because there is no added butter or oil! The whole-wheat flour adds an amazingly nutty flavor and gives the muffin depth. Whole-wheat flour is more nutrient rich than its all-purpose counterpart, and keeps you fuller for a longer period of time because of the higher concentration of fiber.

So sorry for the lack of photos for this post! I was just too excited to eat these muffins and look at them in real-time to photograph them for our amazing readers. Send us photos of your interpretation of this scrumptious recipe so we can increase the photograph repertoire. Or maybe I’ll just have to make another batch… 😉



3-4 ripe bananas, mashed

1/3 cup – ½ cup non-refined sweetener (I used pure maple syrup, would also be awesome with honey or agave)

½ cup non-fat plain Greek yogurt

1 large egg

1/3 cup almond milk (could use any other milk as a substitute!)

½ cup peanut butter (I used all-natural, organic peanut butter! It would be awesome to substitute for another type of nut butter)

2 teaspoons vanilla extract

1 ¼ cup whole-wheat flour

½ cup all-purpose flour (can alter proportions of whole-wheat vs. AP flour, as long as it totals 1 ¾ cup)

1 teaspoon ground cinnamon

1/8 taspoon ground nutmeg

1 teaspoon baking soda

1 teasoon baking powder

½ teaspoon salt

Optional: 3/4 cup: choose one or more of bittersweet chocolate chips, dried fruit (cherries, cranberries, raisins), pumpkin seeds



  1. Preheat oven to 425oF. Place paper muffin liners in a muffin tin, or spray with non-stick spray.
  2. In a medium bowl, mix the bananas, sweetener, yogurt, egg, and milk until homogenous. Add the peanut butter and vanilla extract, and mix until smooth and thick.
  3. In a large bowl, whisk both flours, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the chocolate chips or other add-ins.
  4. Pour wet ingredients into dry ingredients. Using a spatula, fold the ingredients together in order to prevent over-working the gluten.
  5. Fill muffin cups to a height between ¾ and full to the top. Place in oven, and bake at 425oF for 5 minutes. Reduce the oven temperature to 350oF, and continue baking the muffins for about 12 more minutes. Remove from oven when firm but springy to the touch. The muffins will be a toasty, golden color.
  6. These muffins are amazing served warm! If not, they keep at room temperature for 3-5 days, or they keep frozen for up to 3 months.


Serving suggestions: Serve drizzled with peanut butter, spread with fruit preserves or chocolate-hazelnut spread!


Let us know how this healthy and amazing muffin recipe compares to your favorite muffin recipes!


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