Whole Wheat Peanut Butter and Honey Banana Muffins

I’d say muffins are a main part of my love language except 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.

Whole Wheat Peanut Butter and Honey Banana Muffins

These 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 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?

Whole Wheat Peanut Butter and Honey Banana Muffins

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

Yield: Makes 12-16 muffins

Whole Grain Peanut Butter and Honey Banana Muffins

Using hard red wheat flour instead of hard or soft white wheat will result in a darker, slightly more dense muffin. Here's a post explaining the differences between varieties of wheat. Usually storebought whole wheat flour will specify if it is WHITE whole wheat flour. If it doesn't specify or says something like "classic" or "stoneground" many times it is hard red wheat (look at the back of the flour bag as it may give details as to the variety). I've had the best luck using soft or hard white wheat flour. You could substitute all-purpose flour for the whole wheat, if needed.

Ingredients

  • 2 cups (10 ounces) white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg or cinnamon
  • 1 1/2 cup (about 13 ounces) mashed bananas, about 3 large bananas
  • 1/3 cup honey (3.5 ounces)
  • 1/4 cup coconut oil, melted
  • 1 large egg (about 1.75 ounces)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (5 ounces) creamy peanut butter, natural or regular (like Jif)
  • 1/3 cup milk (can sub almond milk)

Directions

  1. 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).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
  3. In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.
  4. 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).
  5. 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.
  6. 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).
  7. 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.
http://www.melskitchencafe.com/whole-grain-peanut-butter-and-honey-banana-muffins/

Recipe Source: adapted from this recipe at Two Peas and Their Pod

49 Responses to Whole Grain Peanut Butter and Honey Banana Muffins

  1. Sara says:

    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!

  2. Gretchen says:

    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.

  3. Erin says:

    Any chance I can just sub the whole wheat with white flour?

  4. Holly W says:

    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!

  5. Erin says:

    Oh you answered my question in your post. Sorry, I just did something that I hate that other people do!

  6. Suzy says:

    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?

    • Mel says:

      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.

  7. jana says:

    Hi, I read through this- I assume you add the peanut butter with wet ingredients in step 3?

  8. Lindy says:

    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!

  9. kt says:

    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?

  10. Adie says:

    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!

  11. Karen says:

    Do you wrap them individually to freeze? I am thinking my husband will thank you for this one!

  12. Mel w/a Brian too says:

    Mel I’m assuming the PB gets mixed in with the wet ingredients? I was getting ready to make these babies. πŸ™‚

  13. Lauren says:

    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.

  14. Rudi says:

    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.

  15. chelsea says:

    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 πŸ™‚

  16. Amanda says:

    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!

  17. Paige says:

    These muffins look amazing! I think we’re going to have to make these with our leftover bananas this week!

    Paige
    http://thehappyflammily.com

  18. Natalie says:

    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!

  19. Nicole says:

    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).

  20. Cindy Hansen says:

    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.

  21. Denise says:

    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!!

  22. SJ says:

    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.

    • Mel says:

      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).

  23. Teresa says:

    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!!!

  24. Rebecca says:

    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!

  25. Susan says:

    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!).

  26. Kim says:

    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!

  27. Becky says:

    These are great even if you are busy listening to your favorite podcast and forget to put the oil in πŸ™‚

    I also didn’t have enough banana, so I made up the difference with applesauce. Still good!

    Thanks for another winner, Mel!

  28. Haley says:

    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!

  29. Brandi says:

    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!

  30. Mimi says:

    I’m going to sub unsweetened applesauce for the coconut oil – hoping I don’t screw these up!

  31. Cathy says:

    Hi! Can i use almond oil instead of coconut? Thanks

    • Mel's Kitchen Cafe Admin says:

      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!

  32. What are the calories and the fat grams?

    • Mel's Kitchen Cafe Admin says:

      Hi Theresa – We don’t provide that information, but there are lot of online calculators that can figure it out for you.

  33. Risa says:

    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 =)

  34. Anne says:

    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.

  35. Erica says:

    These tasted really …healthy.

  36. Mimi says:

    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!

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