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!
It’s back-to-school time, and even though Mike and I don’t have kids, 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!
- 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)
- 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 ⅔ 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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Great flavor combo. Good creative snacks are good for any age!
Lucky nephew! These look so scrummy and I can only imagine how the aroma filled your house, let alone kitchen. I have loads of brown rice flour so may sub buckwheat for it, if that’s okay.
Yay an easy baking recipe for me to try;) I love whole wheat baked goods, and buckwheat I’ve only used for crepes. Your recipe sounds great, plus love that it’s healthy too. Thanks for sharing Faith.
Dear Faith, you had me at ‘peanut butter’!!! These muffins look beautiful and sounds delicious! I wish your niece a very happy back-to-school!! Blessings my dear, your friend, Catherine xo
Yum! These look great! My oldest is just going into Kindergarten so I’m looking for recipes like this. I’m going to have to try these out sometime :)
i’m not buckwheat flour’s biggest fan, so i think slipping some into these muffins is a great idea. they look tremendous!
These muffins sound awesome Faith and my son would LOVE them! Your niece is super lucky to have you whipping up special treats for her :)
These muffins sound fantastic with buckwheat flour.
These sound terrific with buckwheat flour, yummy with pb, honey & banana!
These look awesome! Right up my alley. I’ve been on a roll with honey, bananas and peanut butter lately. Excited to try these out! I’m thinking that throwing in some chocolate chips might be amazing too.
These are definitely a great snack for kids! I love the handle on your spoon…very cute. When I first saw this post I absolutely loved the first picture…I (very amateur at taking pictures) was amazed at how many different things were in the shot and they were all placed perfectly…great job!
Love these healthy muffins you made for your nephew – he’s lucky to have you!
These do sound wonderfully healthful, but still decadent enough to have seconds of. ;)
These look wonderful! I bought a big bag of buckwheat flour for blinis and have been trying to use it up so these will be a great idea :D
Thank you SO much for your incredibly kind words!! Grateful hugs…
These muffins look scrumptious! I love buckwheat flour…
Since I’m 5, you know I love this.
I’m pretty positive those would be a hit here too! They look delicious!
These muffins look perfect for an after school or packed lunch treat. Definitely make the start of the school term a little bit easier!
what super delicious muffins! i’ve never used buckwheat flour, but now i’m really interested in finding some! these would make delicious snacks for my little guy (and me!)!
Gorgeous pictures Faith! I really like how you’ve incorporated reduced fat yoghurt and honey. Good option for an egg free recipe with the use of bananas.
Ive been on a massive banana-goodies fest lately. Breads, muffins, cake and these muffins with PB, mmmmm, so good! PB, honey, yogurt, oh I bet they’re so moist & perfect!
I love the combination, and these muffins look absolutely delicious! I love how healthy these are. Truly a great breakfast option!
ohhh perfect recipe for me :) I have so many ripe bananas at home and have this large jar of peanut butter i’m trying to use up hehe i don’t have buckwheat at home can i just use plain flour?
Daisy, I haven’t tried these muffins with plain flour, but I think it would be fine. If you use plain flour you will probably have to increase the amount of flour used because buckwheat flour tends to absorb more moisture than wheat flour. If you try it with plain flour, let me know how much flour was needed…hope you enjoy it! :)
book marked! Can’t wait to try these. I’ve been on a major muffin kick as of late. Kaylin and Josh love them. And I like making healthier versions, especially for Kay. Thats so sweet that your niece sleepsover
These sound delicious! I bet my kids would LOVE these. Too bad there’s a “no PB” rule at their school!
Those muffins are irresistible!
One of my all time favorite combos! Yum!
Those muffins must be exquisite! Buckwheat flour has such a wonderful flavor.
Cheers,
Rosa
Great muffin combo, Faith. And I love that you used buckwheat flour. My favorite.