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–+ servings
Peanut butter banana muffins stacked on marble surface with creamy drizzle and oats in soft natural light.

Peanut Butter Banana Muffins (Oil-Free with Greek Yogurt)

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Author: Nico Pallotta

  • 2 large ripe bananas mashed (about 8 ounces / 240 g)
  • ½ cup (130 g) peanut butter best if 100% natural
  • ¼ cup (85 g) honey or ½ cup sugar
  • 1 large egg
  • ½ cup (120 g) Greek yogurt or non-dairy yogurt
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) rolled oats
  • 1 cup (150 g) all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon baking soda + 1 pinch salt

  • 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.
    Step 1 Greased muffin pan on marble surface ready for baking.
  • 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.
    Step 2 Mashed bananas mixed with peanut butter honey egg and yogurt in a bowl.
  • 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.
    Step 3 Thick muffin batter with oats and flour being gently folded with spatula.
  • Bake 18-20 minutes until a toothpick comes out mostly clean. Rest in the tin for 10 minutes before moving to a cooling rack.
    Step 4 Muffins baked in pan cooling on table.
Substitutions
  • 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
 
Tips
  • 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
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