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.

A peanut butter banana muffin sitting on a white muffin liner.

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.

A peanut butter banana muffin on a white liner with a bite taken out.

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?

Top view of peanut butter banana muffins on a cooling rack.

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

4.46 stars (150 ratings)


  • 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
  • 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)
  • 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.


Wheat: 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.
Serving: 1 Muffin, Calories: 175kcal, Carbohydrates: 23g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 141mg, Fiber: 3g, Sugar: 9g

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