Peanut Butter, Banana, and Honey Muffins
Prep time: 
Cook time: 
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Yield: 18 muffins
Peanut Butter, Banana, and Honey Muffins made with a combination of whole wheat and buckwheat flour, bananas, peanut butter, yogurt, and honey are a healthy breakfast or snack!
  • 1 cup whole wheat pastry flour
  • ½ cup buckwheat flour (such as Bob’s Red Mill buckwheat flour)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ + ⅛ teaspoon salt
  • 2 very ripe medium bananas, mashed
  • ½ cup honey (for best flavor, preferably raw, local honey)
  • ½ cup smooth peanut butter (I used Peanut Butter & Co.’s Smooth Operator peanut butter)
  • ½ cup plain, low-fat yogurt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons raw sugar (optional; for topping)
  1. Preheat oven to 375F and line a muffin tray with paper liners.
  2. Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.
  3. Cream together the bananas, honey, peanut butter, yogurt, and vanilla in a large bowl.
  4. Stir the dry ingredients into the wet, being careful not to over-mix.
  5. Pour the batter into the lined muffin cups, filling each about ⅔ full (you should get about 18 muffins); sprinkle the raw sugar on top.
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 18 minutes.
Recipe by An Edible Mosaic™ at