Peanut Butter, Banana, & Honey Muffins

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It’s back-to-school time, and even though Mike and I don’t have kids (yet…maybe someday ;) ), I’m always trying to come up with new back-to-school snack ideas for my niece.  She spends the night at our place every Friday for our “sleepover night” and I like to make sure I have healthy treats on hand.

These muffins were a huge hit…my niece gave them two thumbs way up!  I was thrilled because they’re full of healthy things.  In addition to whole wheat flour, I used buckwheat flour in these muffins, which I’ve used before to make  Maple-Walnut Buckwheat Scones with Honeyed Sage Butter (which unfortunately I didn’t care for…to me, their only redeeming quality was the honeyed sage butter) and Buckwheat Crêpes (which were a huge hit with everyone!).  Buckwheat ended up being the perfect choice in this recipe; its flavor didn’t stand out, but its subtle nuttiness was a nice pairing with the peanut butter.

For a fun twist on a the classic peanut butter and jelly sandwich, split these muffins open and spread with your favorite jelly or sliced fruit – the peanut butter is baked right into the muffin!

Peanut Butter, Banana, & Honey Muffins

Yields 18 muffins

1 cup whole wheat pastry flour

1/2 cup buckwheat flour (such as Bob’s Red Mill buckwheat flour)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 very ripe medium bananas, mashed

1/2 cup honey (for best flavor, preferably raw, local honey)

1/2 cup smooth peanut butter (I used Peanut Butter & Co.’s Smooth Operator peanut butter)

1/2 cup plain, low-fat yogurt

2 teaspoons pure vanilla extract

2 tablespoons raw sugar (optional; for topping)

Preheat oven to 375F and line a muffin tray with paper liners.

Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.  Cream together the bananas, honey, peanut butter, yogurt, and vanilla in a large bowl.  Stir the dry ingredients into the wet, being careful not to over-mix.  Pour the batter into the lined muffin cups, filling each about 2/3 full (you should get about 18 muffins); sprinkle the raw sugar on top.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 18 minutes.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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