These peanut butter banana muffins are soft, satisfying, and made without oil or butter, with oats and Greek yogurt for a simple, wholesome breakfast that keeps you full and happy.
For more peanut butter banana breakfasts, try our peanut butter banana overnight oats, peanut butter banana baked oat meal, or peanut butter banana smoothie.
Why you’ll love this Peanut Butter Banana Muffins
These peanut butter banana muffins are one of those recipes Louise and I make when we want a filling, easy make-ahead breakfast that tastes good, not too sweet, and made without oil using wholesome ingredients 😊
They come together in one bowl with simple, everyday ingredients, and give you soft, satisfying muffins you can enjoy over a few days with no extra effort.
They are soft, moist, and just sweet enough, with oats and Greek yogurt adding a nice texture and a bit more staying power. We love them for breakfast or a quick afternoon bite.
These are our go-to healthy peanut butter banana muffins because they’re made without oil or butter, and still feel rich and satisfying 💛
Bake a batch, and you’ll have a simple, wholesome treat ready for the next few days 🧁
P.S. Looking for more Greek yogurt & banana breakfast recipes? Try our banana oatmeal muffins, healthy banana nut muffins, and banana oatmeal pancakes with Greek yogurt.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Bananas: use very ripe bananas for natural sweetness and moisture. No good substitute here, they are key for moist banana peanut butter muffins.
- Peanut butter: natural, 100% peanut butter works best. You can swap with almond butter or cashew butter.
- Honey: keeps the muffins lightly sweet. You can use maple syrup or agave, or sugar for a sweeter result.
- Egg: helps bind the muffins. Substitute with a flax egg for a plant-based option.
- Greek yogurt: adds moisture and richness. Use low-fat Greek yogurt or Skyr for more protein, or a non-dairy yogurt if needed.
- Vanilla extract: adds warmth and flavor. You can skip it or use almond extract for a different taste.
- Rolled oats: give texture and a bit of chew, perfect for peanut butter banana oat muffins. Quick oats also work.
- All-purpose flour: gives structure. Substitute whole wheat flour or a gluten-free blend if needed.
- Cinnamon: adds a warm flavor. Try pumpkin spice or leave it out.
- Baking powder: helps the muffins rise. No direct substitute.
- Baking soda: for extra lift and tender crumb. Try not to skip.
- Salt: balances the flavors. Even a small pinch makes a difference in naturally sweetened banana muffins.
- Optional add-ins: dark chocolate chips, chopped walnuts, pecans, or raisins for extra flavor and texture.
How To Make Peanut Butter Banana Muffins
1. Prep the pan
Preheat the oven to 375°F or 190°C.
Grease a muffin pan or line it with paper liners. If using liners, lightly oil the inside so the muffins don’t stick.
2. Mix the wet ingredients
Add the ripe bananas to a large bowl and mash them well with a fork.
Add peanut butter and honey. Whisk until combined.
Add the egg, Greek yogurt, and vanilla. Whisk again until smooth.
3. Add the dry ingredients
Add the oats, flour, cinnamon, baking powder, baking soda, and salt.
Fold gently with a spatula until just combined. Do not overmix, or the muffins can turn dense. Now is a good time to fold in any add-ins like chocolate chips or chopped nuts, if using.
The batter should be thick but easy to scoop. If it feels too thick, stir in 2 to 3 tablespoons of milk or water. This is what helps make easy one bowl banana muffins with a soft, tall crumb.
4. Bake and cool
Fill the muffin cups almost to the top.
Bake for 18 to 20 minutes, or until a toothpick comes out with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes, then move them to a wire rack.
Tips
Here are a few simple tips we’ve learned from making these again and again:
- Use very ripe bananas: the more brown spots, the sweeter and softer your muffins will be.
- Stir your peanut butter well: natural peanut butter separates, so mix it before using.
- Do not overmix the batter: stir just until combined to keep the muffins soft and tender.
- Check early when baking: ovens vary, so start checking at 18 minutes to avoid drying them out.
- Let them cool before removing: this helps them set and prevents breaking.
- If the batter feels too thick: add 2 to 3 tablespoons of water or milk to loosen it slightly.
- Add-ins for variety: try folding in dark chocolate chips or chopped nuts for a different flavor each time. Add 1/3 cup (50–60 g) for a balanced muffin.
- For a little crunch: sprinkle a few peanuts on top of the muffins before baking. They toast in the oven and add a nice texture.
- For extra peanut butter flavor: drizzle the muffins after baking with a quick peanut butter sauce. Just mix a couple of tablespoons of peanut butter with a little maple syrup and a splash of water until smooth. We usually skip the drizzle for breakfast, but it’s a nice touch if you want something a bit more special.
Frequently Asked Questions
Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze them for longer storage.
Yes. These are designed as banana peanut butter breakfast muffins, so they are not overly sweet.
For a sweeter muffin, use 1/2 to 2/3 cup sugar instead of honey. This keeps the texture light while adding more sweetness.
Yes, quick oats work well too. The texture will be slightly softer, but still delicious.
This usually happens from overmixing the batter. Stir gently and stop as soon as everything is combined to keep your healthy banana oat muffins light and soft.
Yes. Just use a non-dairy yogurt. The muffins will still turn out moist and flavorful.
Absolutely. Fold in about 1/3 cup of chocolate chips, chopped nuts, or raisins for extra flavor and texture.
More healthy muffins and breakfast bakes
- Healthy blueberry muffins
- Lemon blueberry muffins
- Lemon poppy seed muffins
- Apple cinnamon muffins
- Protein apple muffins
- Almond flour blueberry muffins
- Carrot cake muffins
- Banana chocolate chip muffins
For even more ideas, browse our easy make-ahead breakfast recipes compilation.
If you try this Peanut Butter Banana Muffins Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Peanut Butter Banana Muffins (Oil-Free with Greek Yogurt)
Video
Ingredients
- 2 large ripe bananas mashed (about 8 ounces / 240 g)
- ½ cup peanut butter best if 100% natural
- ¼ cup honey or ½ cup sugar
- 1 large egg
- ½ cup Greek yogurt or non-dairy yogurt
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda + 1 pinch salt
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a muffin pan or line with papers. Tip: Lightly oil the inside of the liners to prevent sticking.
- Mix wet ingredients: In a mixing bowl, mash 2 large ripe bananas then whisk in ½ cup peanut butter and ¼ cup honey until combined.Now add 1 large egg, ½ cup Greek yogurt, 1 teaspoon vanilla extract and whisk until smooth.
- Add dry ingredients: Add 1 cup rolled oats, 1 cup all-purpose flour, 1 teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, and a pinch of salt. Stir with a spatula until barely combined — avoid overmixing. Tip: The batter should be thick but easy to scoop. If it feels too thick, stir in 2 to 3 tablespoons of milk or water.
- Bake 18-20 minutes until a toothpick comes out mostly clean. Rest in the tin for 10 minutes before moving to a cooling rack.
Notes
- Bananas → No real substitute (use very ripe for best sweetness & moisture)
- Peanut butter → Almond butter, cashew butter
- Honey → Maple syrup, agave, sugar (sweeter result)
- Egg → Flax egg (plant-based option)
- Greek yogurt → Low-fat Greek yogurt, Skyr, non-dairy yogurt
- Vanilla extract → Almond extract, or skip
- Rolled oats → Quick oats
- All-purpose flour → Whole wheat flour plus 1/4 cup (60 g) milk, gluten-free blend
- Cinnamon → Pumpkin spice, or omit
- Baking powder → No direct substitute
- Baking soda → Best not to substitute
- Salt → No substitute (use a pinch)
- Optional add-ins → Dark chocolate chips, walnuts, pecans, raisins
- Use very ripe bananas → The more brown spots, the sweeter and softer your muffins
- Stir your peanut butter well → Natural peanut butter separates, so mix before using
- Do not overmix the batter → Stir just until combined for soft, tender muffins
- Check early when baking → Start checking at ~18 minutes to avoid overbaking
- Let them cool before removing → Helps muffins set and prevents breaking
- Adjust batter if needed → Add 2–3 tbsp water or milk if it feels too thick
- Add-ins for variety → Fold in chocolate chips or nuts (about 1/3 cup / 50–60 g)
- For crunch: top with peanuts before baking
- For extra flavor: drizzle with peanut butter maple sauce
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
No oil.
First instruction: oil the tin.
So good
I try not to eat added sugars so is there anything I can swap or just leave out the honey?
Hi Joshua,
Ok, you can add an extra ripe banana, and 2-4 tablespoons of milk and leave out the honey. Of course, the result is less sweet (as you are aware of), but it’s a forgiving recipe, so the texture of the muffins should be good.
Kindest,
Louise
Wow 1 of many delicious dishes from you thank you 😊 5 stars
So happy you enjoyed it, Derek. Thank you for your kind comment, and a happy weekend to you 🙂
Best, Louise