Skinny Peanut Butter Banana Muffins

Collin and I are trying to live a healthier lifestyle in 2016, and that includes less baked goods, or at least a healthier version of our favourite treats! I bake muffins every week, as they are an easy snack to eat on the go, or take to work. Unfortunately Oatmeal Chocolate Chip muffins aren't the healthiest ones out there, so I went to Google in hopes to find a healthier recipe. During my search I came across Sally's Baking Addiction's Skinny Peanut Butter Banana Muffins! I am allergic to peanut butter (I just can't eat it), but that doesn't stop me from baking with it, as Collin loves peanut butter! 

"Peanut butter, banana, and honey come together in these healthy whole wheat muffins. Chocolate chips are optional, but completely necessary!" - Sally's Baking Addiction



  • 2 ripe large bananas, mashed with no chunks
  • 1/4 cup honey (or pure maple syrup)
  • 1/4 cup packed dark brown sugar
  • 1/2 cup 0% Plain Chobani Greek Yogurt (or regular yogurt, any flavor/fat content)
  • 1 large egg
  • 1/3 cup unsweetened almond milk (or cow's milk, soy milk, rice milk)
  • 1/2 cup creamy peanut butter (non-oily natural style is OK)
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups white whole wheat flour (or an even mix of whole wheat + all-purpose) 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/3 cup mini chocolate chips
  • 1/4 cup creamy peanut butter, melted


  • Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Set aside.
  • In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth. Set aside.
  • In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using).  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to over stir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible, but until no flour pockets remain.
  • Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the centre comes out clean.  Drizzle muffins with melted peanut butter if desired.
Despite the whole wheat flour (which he was sceptical about), Collin loved these muffins! He said they were moist, and packed with flavourful bursts of banana and peanut butter. I think that these muffins will become a regular in our household! What's your favourite "skinny" muffin recipe? I would love to try some others out! 

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