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Healthy Peanut Butter Banana Muffins

by Meghan on August 15, 2019 79

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These Healthy Peanut Butter Banana Muffins are naturally sweetened with maple syrup, and packed full of healthy ingredients you can feel good about.  They make a perfect after workout snack, make ahead breakfast or a snack for kids and toddlers!

Now that my one year old has entered the picky eating phase, I am constantly looking for ways to sneak healthy  foods into his diet. I started making my baby these Healthy Peanut Butter Banana Muffins a few months ago and he loves them!  And I will admit, I have a hard time resisting them too.  I have been known to eat one of these healthy muffins as a post workout snack more than once!

A healthy muffin recipe

I wanted to make a nutrition packed banana muffin for my toddler, but I also wanted it to taste good!  I reduced the sugar as much as possible with these Peanut Butter Banana Muffins.  There is 1/4 cup of maple syrup in these muffins, which equals 1 teaspoon of maple syrup per muffin. I also decided to use full fat plain greek yogurt and milk in these.  Since I am primarily feeding these banana muffins to my young toddler I tried to pack as many healthy calories in there as possible.  You can use lowfat or fat free dairy if you prefer.

Normally when cooking baby led weaning recipes I try to leave out the salt, but with these the tiny 1/4 teaspoon makes a huge difference taste wise.  If you are making these Peanut Butter Banana Muffins for a baby under 12 months, you might want to leave the salt out.  But since adults can eat these muffins too, I decided to use the small amount of salt to make them taste better.

What makes this Peanut Butter Banana Muffin Healthy?

I made these whole wheat muffins using white whole wheat flour. White whole wheat flour has the same nutritional content as whole wheat flour but is milder tasting and paler in color.   So this muffin still has the nutritional benefits of whole wheat, but the taste may be preferable to something made with regular whole wheat flour especially for kids.

Because these banana muffins have peanut butter, they are higher in protein.

These muffins have no processed sugar and only 1/4 cup of maple syrup.  I have made these without any maple syrup but they don’t taste great without it. As written, this recipe only has 1 teaspoon of maple syrup per muffin.

How many calories does a Peanut Butter Banana Muffin have?

These Healthy Peanut Butter Banana Muffins have 187 calories, 6 grams of fat, 7 grams of protein, 25 grams of carbs and 3 grams of fiber per muffin.

Are these muffins freezer friendly?

Yes!  Peanut Butter Banana Muffins freeze wonderfully. I love that I can make these muffins ahead of time, then individually wrap and freeze them.  They also make great healthy snacks or breakfasts on the go for adults!

More toddler and baby meal ideas

Sweet Potato Kale and Black Bean Patties 

 

Healthy Peanut Butter Banana Muffins

These Healthy Peanut Butter Banana Muffins are naturally sweetened with maple syrup, and packed full of healthy ingredients you can feel good about.  They make a perfect after workout snack, make ahead breakfast or a snack for kids and toddlers!
4.86 from 14 votes
Print Pin Rate
Course: Baked Goods/Breads
Cuisine: American
Keyword: Banana Bread, banana muffin, muffin, peanut butter
Prep Time: 10 minutes
Cook Time: 17 minutes
Servings: 12 Muffins
Calories: 176kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

  • 2 ripe large bananas mashed
  • ¼ cup pure maple syrup
  • 1/2 cup whole milk Plain Greek Yogurt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 ¾ cups white whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
  • In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth..
  • In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
  • Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.

Video

Notes

Allow to cool completely before freezing. Muffins will keep well in the freezer for up to 3 months, or in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1Muffin | Calories: 176kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 203mg | Potassium: 238mg | Fiber: 3g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 63mg | Iron: 0.8mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Recipe adapted from Sally’s Baking Addiction

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Reader Interactions

Comments

  1. Heather says

    March 25, 2021 at 1:18 pm

    3 stars
    Just made these for the first time. I thought they were ok. I could not taste the peanut butter and barely tasted banana so I think I would want to add more. I also thought the flavor was a bit bland, I was tasting more of the flour mixture then the other ingredients. I know this is a healthy version but I actually thought I forgot an ingredient because the flavor was just not there. I would add something else to add a hint of sweetness to the recipe. They baked perfectly.

    Reply
    • Meghan says

      March 28, 2021 at 8:23 am

      Hi, you can use another 1/4 cup of maple syrup or brown sugar if you prefer them sweeter.

      Reply
  2. Jazz says

    March 7, 2021 at 7:43 am

    These were absolutely amazing. I did make a few substitutions. I used almond butter instead of peanut butter, almond flour instead of whole wheat flour, almond milk instead of whole milk, honey instead of maple syrup, and vanilla almond yogurt instead of Greek yogurt. Best muffins EVER.

    Reply
    • Meghan says

      March 8, 2021 at 9:34 am

      I’m so happy you loved them!

      Reply
  3. Jennifer says

    February 28, 2021 at 6:24 am

    5 stars
    I Didn’t have maple syrup at home but had honey so I substituted equal amount. They turned out delicious.

    Reply
    • Meghan says

      March 1, 2021 at 11:06 am

      So glad you loved it!

      Reply
  4. Janine says

    February 21, 2021 at 12:04 pm

    I tried the sub’s mentioned in the comment section – almond flour, coconut milk for yogurt, and almond milk and they came out flat and would barley cook through and turned out mushy. What did I do wrong? My house smells amazing though.

    Reply
    • Meghan says

      February 22, 2021 at 2:11 pm

      Hi Janine – I haven’t tried any of those substitutes, but I am guessing the almond flour was the culprit. It tends to behave differently than regular flour and will make baked goods heavier and more dense. As you mentioned, some readers have made changes to the recipe, but I’m not sure if anyone changed all of those ingredients. When making changes to baking recipes, there is always a risk of throwing things off since baking is a bit of a science. I would try again using a regular flour. I used a white wheat flour here, but all purpose or regular whole wheat will work also.

      Reply
  5. Victoria says

    February 18, 2021 at 11:27 am

    I’d like to avoid honey. What changes should I make with the rest of the ingredients? Maybe add one more banana?

    Reply
    • Meghan says

      February 22, 2021 at 2:21 pm

      Hi Victoria – the recipe actually calls for maple syrup. You could also use brown sugar. I have made it without any sweetener and found the muffins very bland. I am not sure if adding another banana would work, it might make the muffins too wet.

      Reply
  6. Grammy says

    February 7, 2021 at 7:45 pm

    I like making muffins for the grand boys that are not very sweet and these were perfect. I made these twice and they were delicious. Thanks for the great recipe.

    Reply
    • Meghan says

      February 9, 2021 at 9:35 am

      So glad you loved them!

      Reply
  7. Heidi says

    February 3, 2021 at 12:00 pm

    What is that peanut butter spread that you have on the muffins in the photo? Is it just peanut butter, or something else?

    Reply
    • Meghan says

      February 3, 2021 at 3:01 pm

      It’s just peanut butter. It is my homemade peanut butter recipe: https://www.foxandbriar.com/best-easiest-homemade-peanut-butter/

      Reply
  8. Lizz says

    December 12, 2020 at 12:20 pm

    5 stars
    I made these and shared w/ my parents. They really liked them! I substituted unsweetened vanilla almond milk and I don’t think that had any affect on the taste of the muffins. I might add more peanut butter next time, and these are also begging for chocolate chips if you want to splurge. Great recipe!

    Reply
    • Meghan says

      December 12, 2020 at 7:34 pm

      I’m so glad you loved them! They would be great with chocolate chips 🙂

      Reply
  9. Carmen D Meyer says

    October 20, 2020 at 12:03 pm

    Haven’t tried yet but I was going to use Almond Flour. Will that work?

    Reply
    • Meghan says

      October 21, 2020 at 8:25 am

      Hi Carmen – I haven’t tried it so I can’t be sure! Let us know how it works!

      Reply
      • Robin says

        October 30, 2020 at 3:47 pm

        I used almond flour and it worked well! I also substituted coconut milk for yogurt and almond butter for peanut butter. These are super moist and so yummy! I think almond butter has a more subtle flavor, so you won’t taste it as much as you would peanut butter. If you want to taste it more you might have to alter the recipe slightly.

        Reply
        • Meghan says

          October 30, 2020 at 8:20 pm

          Hi Robin – I’m so glad to hear that, thanks for sharing your substitutions so other people know it works! I agree about the almond butter, I sometimes make them with almond butter and it is more subtle.

          Reply
  10. Lori Y. says

    October 4, 2020 at 5:50 pm

    I just made these muffins for the first time and they are delicious! I used fat free milk and regular all purpose flour because the muffins were a last-minute decision and that’s what I had on hand. I would like to try making them again with the white whole wheat flour. I’ll stick with the fat free milk because it worked. The muffins are light and fluffy and moist without being dense. My picky 5-year old loved them. I’m happy that they have some protein in them for her and not a bunch of sugar. Oh, and I used almond butter (peanut allergy) I place of the PB. Thanks so much for this recipe. It’s a keeper!

    Reply
    • Meghan says

      October 4, 2020 at 7:55 pm

      So glad you loved them Lori!

      Reply
  11. Laci Weaver says

    September 29, 2020 at 6:29 am

    I made these this morning with my one- and three-year-old in mind, and I couldn’t stop eating them! A lot of healthier muffin recipes I have tried have been okay, but left me with a very dense, chewier type muffin… I missed the light and fluffy texture of my much less healthy white flour muffins! But these… I was so surprised at how light and fluffy they turned out! My new favorite healthy muffin recipe… so good that I don’t miss the unhealthy versions! Thank you so much for giving me a wonderful healthy muffin to add to my recipe collection! Oh, and I also subbed sour cream for yogurt because that’s all I had on hand, and it turned out excellent!

    Reply
    • Meghan says

      September 30, 2020 at 8:47 am

      Yay! So happy to hear you loved them!

      Reply
  12. Alison says

    September 25, 2020 at 4:49 pm

    These sound delicious! Do you have to use whole milk? I typically only have 1% on hand.

    Reply
    • Meghan says

      September 26, 2020 at 8:49 am

      Hi Alison – I have only used whole milk, but I think 1% would be just fine.

      Reply
  13. Mrs. Ruth says

    September 3, 2020 at 2:16 pm

    5 stars
    Very yummy! Even my 2 year old likes them. They turned out great, even though I forgot to add the milk to them. I had it out with the ingredients and everything and still forgot it.
    But they still turned out perfect! Light and fluffy. Perfect snack.

    Reply
    • Meghan says

      September 7, 2020 at 9:06 am

      I’m so happy you loved them!!

      Reply
      • Nikki says

        September 12, 2020 at 8:24 am

        Hi what could I substitute for Greek yogurt

        Reply
        • Meghan says

          September 12, 2020 at 12:59 pm

          Any kind of yogurt would probably work, although flavored/sweetened will change the flavor of the muffins. You could also use sour cream.

          Reply
        • Danielle says

          November 3, 2020 at 5:07 pm

          I substitute with soy milk and soy yogurt every time I make these due to some lactose intolerance and both my husband and I love them!
          It probably makes the muffin a little sweeter since both soy milk and yogurt are noticeably sweeter than regular milk and Greek yogurt. But they’re delicious this way!

          Reply
          • Meghan says

            November 4, 2020 at 7:48 am

            Yay! Thanks for letting us know!

  14. Bonnie T says

    August 31, 2020 at 9:56 am

    These are delish just took out of oven and my husband already ate one and loved it. They are soft and flaky and taste like a peanut butter and Mbabane sandwich . Followed the recipe but added some mini chocolate chips which added a bit more sweetness.

    Reply
    • Meghan says

      September 2, 2020 at 9:46 am

      I’m so happy you loved them Bonnie!

      Reply
  15. Mariah says

    August 29, 2020 at 3:13 pm

    5 stars
    I tripled the recipe (because I had 6 bananas to get rid of) and it turned out great! Thank you so much for sharing!!! Thanks for tip to not over combine ingredients m. I have a habit to over-stir.

    Reply
    • Meghan says

      September 2, 2020 at 9:47 am

      Wonderful, so glad you loved it Mariah!

      Reply
  16. nina says

    August 13, 2020 at 3:34 am

    hi! i want to try out these muffins but i only have whole wheat flour – could i use that instead of white whole wheat and would it be the same amount?

    Reply
    • Meghan says

      August 13, 2020 at 8:30 am

      Hi Nina – Yes, that will work!

      Reply
  17. Billy says

    July 27, 2020 at 1:58 am

    5 stars
    Love love love this. Easy to make, soft, all gone quickly.😜

    Reply
    • Meghan says

      July 30, 2020 at 11:36 am

      So glad you love them!

      Reply
  18. Ayumi says

    June 27, 2020 at 9:21 pm

    5 stars
    Just made these muffins! They are so soft and fluffy. Taste really good as well. I made them for my toddler with mini muffin pans. The batter generated 48 mini muffins. I’ll definitely make this again! Thank you for the delicious recipe!

    Reply
    • Meghan says

      June 28, 2020 at 11:37 am

      So glad you loved them!

      Reply
  19. Emma thomas says

    June 26, 2020 at 11:05 pm

    I’d love to make these as they look gorgeous!
    I’m
    In the UK, can you suggest what size cup I need to use.
    Or suggest weight/fluid Oz for ingredients.
    I’m never clear how big a ‘cup’ is.
    I’m only fluent in grams.
    Sorry to be a pest!!

    Reply
    • Meghan says

      June 26, 2020 at 11:24 pm

      Hi Emma – I haven’t done the calculations myself, but here is an easy chart to help with conversions! https://www.allrecipes.com/article/cup-to-gram-conversions/ Hope that helps!

      Reply
  20. Claudia S Franco says

    May 24, 2020 at 8:46 pm

    5 stars
    Tasty and healthy muffins

    Reply
    • Meghan says

      May 25, 2020 at 7:54 am

      So glad you liked them Claudia!

      Reply
  21. Jess says

    May 21, 2020 at 5:30 pm

    5 stars
    I absolutely love these muffins! I make them at the begining of each week and use them for grab and go snacks. Delicious! What do you wrap them with to freeze? Thanks!

    Reply
    • Meghan says

      May 22, 2020 at 8:09 am

      Hi Jess – I’m so glad you love them! I individually wrap them in plastic wrap after they have cooled – I use the press and seal kind. Then I put them all in a freezer bag. I have also skipped the plastic wrap and just put them all in a freezer bag, but they do get some ice crystals on them if I freeze them that way.

      Reply
      • Jess says

        May 22, 2020 at 8:22 am

        Thank you!!

        Reply
  22. Chelsea says

    May 20, 2020 at 11:34 am

    5 stars
    Made minis and they were great! The batter was a little sticky and stuck to the wrapper, but overall they were very yummy! 😋

    Reply
    • Meghan says

      May 20, 2020 at 3:35 pm

      So glad you loved them Chelsea! I use parchment paper wrappers and nothing ever sticks to them, definitely worth checking them out!

      Reply
  23. Gillian says

    May 14, 2020 at 1:41 pm

    Hi Megan! This recipe looks AMAZING! I was wondering if it would be OK to just leave out the maple syrup? Im looking things to make that would be diabetic friendly.

    Reply
    • Meghan says

      May 14, 2020 at 7:48 pm

      Hi Gillian – so I did try it once without the maple syrup and I thought they were pretty bland. I found that 1/4 cup of maple syrup was the absolute lowest I could go and have them still taste pretty good. That being said, if you don’t eat very many sweet things, the taste might be OK for you. The recipe will still work, I just can’t promise that it will taste great. You might want to use an extra banana or some applesauce to help add back a little sweetness? Although I haven’t tried that, so I can’t be sure about how they would turn out. Let me know if you give it a try!

      Reply
  24. Annie says

    May 12, 2020 at 11:36 am

    5 stars
    I just love these tasty muffins. My daughter and I enjoy making them together, but really love eating them more! They are great because they are delicious, but also guilt free! Get on and make them, you won’t regret it.

    Reply
    • Meghan says

      May 13, 2020 at 8:05 am

      So happy you love them Annie!

      Reply
  25. Kelly Dickson says

    April 22, 2020 at 4:15 pm

    5 stars
    Light, fluffy and yummy! Also easy and quick to make. I was worried they would be dense but no. I used crunchy peanut butter, which was nice, and all purpose flour as that’s what I had. Next time I think I will try a quarter or half cup of whole wheat flour.

    Reply
    • Meghan says

      April 23, 2020 at 7:43 am

      I’m so happy to hear that you loved them!

      Reply
  26. Sandy t says

    April 15, 2020 at 8:51 pm

    Hi! Is there a substitute if I don’t have plain yogurt??

    Reply
    • Meghan says

      April 16, 2020 at 7:50 am

      I think sour cream would be the best substitute. But I have also had readers use applesauce, although I’m not sure how that would turn out as I haven’t tried it myself.

      Reply
  27. Kyobird says

    April 5, 2020 at 9:54 am

    5 stars
    Really moist. I used almond flour because I am a ceoliac. Topped with shredded coconut and coconut sugar for crunch. Delicious. Thanks

    Reply
    • Meghan says

      April 5, 2020 at 8:35 pm

      So happy you loved it! That topping sounds great. I’m glad to know it works with almond flour.

      Reply
    • Julie says

      April 14, 2020 at 11:05 am

      Did you use the same amount of almond flour?

      Reply
  28. Emily says

    March 25, 2020 at 6:15 am

    What can I use if I don’t have maple syrup??

    Reply
    • Meghan says

      March 25, 2020 at 3:00 pm

      Hi Emily, you can use honey or brown sugar.

      Reply
  29. Izzah says

    March 3, 2020 at 12:21 am

    5 stars
    Delicious!!!

    Reply
    • Meghan says

      March 4, 2020 at 7:09 pm

      So glad you loved them!

      Reply
  30. Tara Fraser says

    February 26, 2020 at 8:55 am

    Is there something I can swap for the Greek yogurt?

    Reply
    • Meghan says

      February 26, 2020 at 12:46 pm

      Hi Tara – regular yogurt or sour cream would probably work, but I haven’t tried it so can’t be sure.

      Reply
  31. Stacey says

    February 18, 2020 at 1:00 pm

    Do you think I could make these with all purpose flour? And if so would it be the same amount?

    Reply
    • Meghan says

      February 18, 2020 at 7:43 pm

      Hi Stacey – yes, you can and it would be the same amount.

      Reply
  32. Jenny says

    February 12, 2020 at 1:38 pm

    Anyone tried as a quick bread/in a bread loaf pan? Wonder about temp/timing. Thanks!

    Reply
  33. Sydney says

    December 5, 2019 at 11:13 pm

    I made these as a mini muffin and did the initial hot burst for 3m30s and then baked for another 6 minutes and they came out perfectly. I did find them not at all sweet which is fine but my older child will want them a bit sweeter. Otherwise super fluffy and lovely, just might add a bit more maple syrup and maybe a bit more cinnamon bc we love cinnamon.

    Reply
    • Meghan says

      December 7, 2019 at 7:25 am

      Hi Sydney – so glad you liked them! You can definitley add more maple syrup – one version I made had 1/2 cup, I just reduced it as low as possible for babies. I think they would also be great with chocolate chips!

      Reply
  34. Kristin says

    November 25, 2019 at 9:59 pm

    Has anyone tried making these with gluten free flour?

    Reply
    • Meghan says

      November 27, 2019 at 5:05 pm

      Hi Kristin – I haven’t tried it so I can’t be sure! An AP gluten free cup for cup flour might work!

      Reply
  35. Amanda says

    November 4, 2019 at 9:33 am

    I just doubled the recipe and put them in the oven! They smell amazing! Can’t wait to try them!

    Reply
    • Meghan says

      November 4, 2019 at 7:19 pm

      So glad you to hear that! Hope you loved them!

      Reply
  36. Michele says

    September 21, 2019 at 8:14 pm

    Do you know the measurements if I want to make these lactation friendly? The oatmeal, flaxseed meal and brewers yeast?

    Reply
    • Meghan says

      September 23, 2019 at 7:37 am

      Hi Michele – I haven’t tried it, but I think you could swap out some of the flour for blended oats (oat flour) and flaxseed meal, and then just add the brewers yeast in addition to the other ingredients. Great idea!

      Reply

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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