Rise and Thrive: Healthy Peanut Butter Banana Muffins 

Connor Forbes
Connor Forbes
3 Min Read

Peanut Butter Banana Muffins 

By Joanna Barajas

Are you tired of the same old breakfast routine? Well, why not try an energy-boosting muffin.

Here’s a muffin made with whole wheat flour and packed with protein, from the peanut butter and yogurt. 

I often make these for my meal prep clients and it quickly becomes a favorite. Most people can’t turn down peanut butter and chocolate for breakfast. 

Besides breakfast, they’re great to take on a hike or when you go to the airport. They’re the perfect snack to power you through whatever. 

Share it with your friends and family and make everyone’s day!

Peanut Butter Banana Muffins

Ingredients (makes 12)


  • 1 and 3/4 cups whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1 cup mashed bananas (about 3 medium or 2 large ripe bananas)
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup plain Greek yogurt (or regular yogurt; any fat content)
  • 2 Tablespoons coconut oil, melted and slightly cooled
  • 1 large egg, at room temperature
  • 1/3 cup unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
  • 1/2 cup creamy natural peanut butter 
  • 2 teaspoons pure vanilla extract
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
  2. In a medium bowl, whisk the dry ingredients together. 
  3. In a large bowl, whisk the wet ingredients until smooth.
  4. Pour the dry ingredients into the wet. Stir gently until just combined. Try not to over-stir the muffin batter or your muffins will have a tough texture. Fold in half of the mini chocolate chips in. 
  5. Spoon the batter into the muffin cups, filling them to the top. Top with remaining ¼ cup chocolate chips.
  6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. 

I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.

Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at www.chefjoannas.com.

For More Recipes Visit www.zapinin.com/food.

Peanut Butter Banana Muffins

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