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Peanut Butter Banana Muffins

These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack! 

Course Breakfast
Cuisine American
Keyword peanut butter banana muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 225 kcal
Author Amanda Rettke


Peanut Butter Banana Muffin

  • 1 cup (125g) All-Purpose Flour
  • 1 cup (80g) Rolled Oats
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon cinnamon
  • 1 pinch salt to taste
  • 2 bananas medium
  • ½ cup (120g) Organic Peanut Butter, natural
  • ¼ cup (85g) Honey
  • ½ cup (140g) Plain Greek Yogurt
  • ¼ cup (60mL) Organic Vanilla Unsweetened Almond Milk
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 1 cup (125g) Confectioners Sugar
  • 1-3 tablespoons Organic Vanilla Unsweetened Almond Milk


Peanut Butter Banana Muffin

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until well combined.
  5. Line the muffin tin with liners and evenly pour mixture into the cups.
  6. Bake for 14-18 minutes. If you gently touch the top of the muffin it should spring back when done. 


  1. Combine the confectioner's sugar and almond milk in a small bowl. Whisk until smooth and creamy.

  2. When muffins are cool, top muffins with almond milk glaze.

Recipe Video