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Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!

Peanut Butter Banana Muffins
Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist peanut butter muffins. These easy muffins regularly appear on my breakfast table in my home whenever I have ripe bananas. Everyone loves them around here – if you try them, you’ll know why! More healthy banana muffin recipes are these Maple Pecan Banana Muffins, Cream Cheese-Filled Almond Flour Banana Muffins and Chocolate-Chocolate Chip Banana Muffins. And if you love peanut butter, try this peanut butter and jelly smoothie!

Peanut Butter Banana Muffins

Are banana and peanut butter a good option?

Peanut butter and banana are the perfect pair. I always add bananas to my peanut butter sandwiches, so adding peanut butter to banana bread batter makes total sense. If you’ve never tried them together before, the natural sweetness of ripe bananas goes great with your favorite peanut butter.

How ripe do bananas need to be for banana muffins?

The riper, the better! You want your bananas to be anywhere from yellow with lots of brown spots to black. Riper bananas are sweeter, which will give you sweeter muffins without adding more sugar.

What makes a muffin moist?

Here are a few tips for moist banana muffins.

  • Fruit: Baking with bananas and applesauce add moisture without increasing calories.
  • Fat: I only use two tablespoons of butter, but it helps these muffins from being dry.
  • Don’t overmix: Stir the ingredients just enough so there are no dry spots. Mixing too much will make your muffins tougher.

Should I refrigerate Peanut Butter Banana Muffins?

Yes, refrigerating your muffins will make them last longer. You can leave them out on the counter in an airtight container for one night, but after that, keep them in the fridge for up to five days. You can also freeze muffins for three or four months. Thaw them in the refrigerator or microwave them straight from frozen.

Peanut Butter Banana Muffins Variations:

  • Nut Butter: I use natural peanut butter, but regular works too. If you prefer cashew or almond butter, use that instead.
  • Filling: You can skip the PB in the middle, and if you want, you can try subbing it with chocolate chips, peanut butter chips, or Nutella.
  • Fruit: If you don’t have applesauce, swap it with extra mashed banana.
  • Spices: Add some cinnamon to the batter.

mashed bananaspeanut butter banana muffin batterHow To Make Low Fat Peanut Butter Banana Muffins

More Muffin Recipes You’ll Love:

Peanut Butter Banana Muffins

4.85 from 32 votes
Peanut Butter Banana Muffins are proof that banana bread and peanut butter go together really well! Stuffed with extra peanut butter in the center!
Course: Breakfast, Brunch
Cuisine: American
Peanut Butter Banana Muffins
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield: 12 servings
Serving Size: 1 muffin


  • 3 medium extra ripe bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar, not packed
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 10 tbsp Creamy Peanut Butter, divided into 8 tablespoons and 2 tablespoons


  • Preheat oven to 325°. Line a muffin tin with 12 liners.
  • Mash bananas in a bowl, set aside.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer.
  • Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture, then blend at low speed until combined. Do not over mix.
  • Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining peanut butter into the center of each muffin.
  • Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Last Step:

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Serving: 1 muffin, Calories: 192 kcal, Carbohydrates: 24.5 g, Protein: 5.5 g, Fat: 9 g, Saturated Fat: 2.5 g, Cholesterol: 5 mg, Sodium: 170 mg, Fiber: 2 g, Sugar: 9.5 g


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275 comments on “Peanut Butter Banana Muffins”

  1. Delicious! Really enjoying these. Very “peanuty” and moist. Added a few chocolate chips to a few for the kids. Another homerun from Skinnytaste!

  2. These muffins are delicious!! I can’t believe what a treat they are with such a small amount of added sugar.

  3. I just found and made this delicious recipe! Oh my! I did put a few mini chocolate chips in the center.

    They are so moist and tasty.

    I was wondering if you could use the whole eggs verses just the whites?

    Thanks for this wonderful recipe.

  4. I’d love to see Gluten free versions of recipes like this. If you could show possibilite substitutions.

  5. These are delicious. I make these whenever I have extra-ripe bananas. Had recent dental work and was eating a soft food diet. Can’t wait to have these! (They are cooling right now.) I added the peanut butter in the middle this time and skipped the chocolate chips.
    Thanks for all your recipes.

  6. Omg loved these! The bonus penaut butter in the middle was my favorite part! They were a hit with my husband and sister too!

  7. Gina never disappoints. I substituted reconstituted PB2 for the peanut butter in the batter, added a little extra banana to compensate for the texture and they ended up being a little over four points each. Used regular peanut butter for the filling. Highly recommend.

  8. Delicious! My 4yo and 6yo gobbled them up for breakfast – I swapped in 1/4C coconut sugar for the brown sugar and used half oat flour and half whole wheat. These will be in my regular rotation now!

  9. I swapped oat flour for same amount of all purpose flour and they turned out great. Baked for same amount of time too. A nice change from banana bread when I have old bananas to use up. Thanks Gina!

  10. I made these muffins last night and they are already gone.  So good with a nice texture.  I added chocolate chips of course!

  11. Made these this morning with all purpose flour and reconstituted pb2. All other parts of the recipe I followed exactly. Unfortunately they didn’t taste at all like peanut butter. It must be the PB2. I never find that I taste peanut butter when I sub that into a recipe. I’m sure my results would’ve been much better with real peanut butter. I didn’t want to mess up the recipe rating since I altered the recipe so I still will give 5 stars.

  12. I’ve made this recipe now 3 times in 3 weeks, at my fiancée’s request no less! such a great recipe, fun to add in raisins or chocolate chips if you want, too! We make them on Sundays as a meal prep breakfast option and they keep very well through to Friday in the fridge! Pop them in the microwave for about 20-30 seconds and add a little butter, they’re incredible every day!!

    1. These are delicious. I may be bias since I am a peanut butter lover. No, that’s not true, these are just delicious. This is my 2nd time making them in 2 weeks. I made a few substitutions. I used: almond flour(can’t have gluten), Truvia Sweet Complete Calorie Free brown sugar( to cut down on the sugar and calories) , 1.5 tbsp of butter, P2B w/ a little Skippy Natural with honey and I made them in my air fryer. WONDERFUL. . Thank you Gina. Your recipes have saved me.

  13. Made these last night and they are AMAZING, only thing I did differently was to use gluten free all purpose flour. There are only three left, hopefully one will make it to morning for my breakfast. 

  14. Avatar photo
    Nancy Silberger

    Gina, If I use the WW Better than Peanut Butter spread would that change the points value? Thank you.

  15. Hello! These sound delicious- is there any way to make these eggless? My daughter has an egg allergy. Thanks!

    1. Avatar photo
      Joanne Mary P

      You could try Aquafaba. It’s the liquid in a can of chickpeas. I read three tablespoons equals one egg and two tablespoons equals  one egg white. I’ve used  the three tablespoons per egg to make a cheesecake and you couldn’t taste any bean flavor. I freeze the Aquafaba in one tablespoon portions using an old fashion ice cube tray. Once they are frozen, I keep them in a freezer bag. 

  16. Hello Gina,
    I want to make these tomorrow. Can I make with almond flour? Would it be the same quantity as the regular flour?


  17. I will describe what I did for those of you who can’t leave a recipe alone,especially when taking out every possible calorie. Three medium bananas is how much mashed? –about 1 cup mashed? Depends what source I have looked up. Never sure how much to use in recipes. I had two average size bananas and went with that as it was what I had, only about 6 oz total. Used white whole wheat flour, used fage nonfat plain yogurt instead of butter, swerve brown sugar replacement and used powdered peanut butter that I reconstituted for the peanut butter-48 grams. ( didn’t add more to the middle) I also goofed and used baking powder instead of soda. This was not my day for accuracy. But that said they were nice muffins–only got 11 about 100 calories each. So it must be a pretty forgiving recipe. I think I can do better when I try them again. I hate to rate it as I made so many substitutions, They were good as I made them, and I am sure even better if follow exact directions!

  18. I will be making these today. These are delish and I have made them many times in the past two years. Just a tip if your out of applesauce. I have used plain or vanilla yogurt and they turn out just as good. I’m just waiting for my eggs and butter to come to room temp.
    Thanks Gina!

  19. These were delicious! I used Kraft creamy peanut butter and the muffins were so moist and tasty!

    I love all your recipes I made to date!

    Thank you so much 🙂

  20. What a perfect way to use up those ripe bananas! These were SO good! Next time I might try switching a few things just so I could justify having 2 but I have NO doubt these will be gone soon! Thanks for all the great recipes!

  21. Hi Gina and fellow commenters.
    This a great flexible recipe. It works well with gluten free flour. I have made it too many times to count during the past year
    Why so flexible
    1. Can vary the banana applesauce ratio depending on availability
    2. green bananas ripen easily …unpeeled in the microwave 30 sec to 1 min ( be sure and poke holes in the peel
    3. works with homemade brown sugar substitue …white sugar and molasses
    4. I used Pb2 ( we like it better without adding water)
    5. gluten free bakers be sure and spray the liners then use your thumb to rub the spray on the sides
    6. Lots of options for the filling. Peanut butter, 3 – 4 white , milk, dark chocolate or peanut butter chips
    7. Definitely needs the cinnamon….please consider adding to the original recipe
    I usually make a half batch because gluten free doesn’t always freeze with good results
    ***most important Starbucks banana bread muffin is around 470 calories
    Thanks again.

      1. Just made a batch of these muffins and all I can say is “wow” they are really good!!!  I’m not a big fan of bananas but wanted to make them for my husband but I think I’ll be eating them more than my husband!!!  They are not too sweet and not too “bananay”.  Delicious – thank you for this recipe!!!

  22. I just made these and they are fantastic. Very moist and full of flavor! I didn’t have enough of my Better’n Butter Peanut Butter to add to the top of each muffin, but they are still SO good!

  23. After reading all of the comments and suggested variations, I made a batch that netted 3-point muffins (WW purple). Very good!

    -White whole wheat flour instead of white
    -1 TBL of coconut oil instead of butter
    -1/8 cup of honey instead of brown sugar
    -flax instead of eggs (which has the added benefit of letting you taste the batter for sweetness, etc before baking)
    -Instead of peanut butter, 4 TBL of PB2 and 6 TBL of homemade cashew milk.
    -added some cinnamon for sweetness
    -added 1/8 cup of Lilly’s mini chocolate chips, skipped the pb in the middle

    Done after 20 minutes.

  24. I made these last weekend I didn’t much care for them but my partner loved them and has been asking me to make more. I found them a little too dry from the peanut butter it may be because i used natural butternut vs the kraft one.

  25. This recipe was delicious!  Instead of the extra peanut butter, I added strawberries which added a nice pop of juice to compliment the thicker ingredients.  I would definitely make this again!

  26. These are a hit with my family! I used 8 T powdered peanut butter in the batter and did not add any peanut butter to the middle. These will be on the table regularly!

  27. If I use PB2, do I need to mix it with water first (according to the directions on the package.)?  Or do I just put it in in powdered form?

    1. I used peanut butter powder and these muffins turned out great! For the 8 tbs added to the batter, I just dumped the powder in. I didn’t add PB to the middle but I would think for that you would want to mix with water.

  28. Hand down the best !!!!! I swapped out white for wheat and pb for almond butter … and forgot the vanilla lol but they are truly amazing and delicious !!!!thank you Gina , as always perfect !!!!!

  29. My family absolutely loved these! I had to keep my kids out of them they would of ate all of them in one day!

  30. By far one of the best muffins I have made. This muffin is also filling! I did add a touch of cinnamon, skipped the peanut butter in the middle and instead sprinkled a few chocolate chips on half of the batch.

  31. Avatar photo
    Barbara naser

    I’m a devout weight watcher. I plugged in the nutritional facts on my WW smartpoints calculator and it came up 6 smart points not 5

    1. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  32. Delicious! I used real peanut butter instead, since I had it on hand. For those asking about calorie differences- mine came to 195 calories per muffin instead. (180 calories per 2 tbsp instead of 100 calories per 2 tbsp and I used 10 tbsp so an extra 400 calories for the whole recipe). These were perfectly moist and fluffy! Thanks for another awesome recipe!

  33. Super delicious! Hard to eat only one but using my best self-control. Wasn’t going to put the little extra in the middle but totally worth the extra effort. I’m not a fan of Better ‘n Peanut Butter but I love it in this recipe. Will definitely make these again.

  34. Absolutely delicious.  I made them exactly as the recipe stated, except I added about 10 mini chocolate chips on top of each muffin just to entice my kids.  My son said they don’t even taste healthy, which is his idea of a complement….haha!

  35. Avatar photo
    Josie Wiswall

    These were really good. Very dense and filling. My daughter and I both agreed that chocolate chips would be a nice addition.

  36. Avatar photo
    Laura Chapman

    I just made these and they were great! I substituted the peanut butter for PB Fit Peanut Butter Powder. My first Skinnytaste recipe and very impressed. I will certainly be baking and cooking more of your recipes.

      1. Hi thanks! Will the wet ingredients remain the same if we want to use PB2 powder? Just add 10tbsp of powder? Also I want use my white whole wheat flour instead of AP. Will that work?

  37. Avatar photo
    Beverly J Ferguson

    I can’t find the Bettern peanit butter anywhere in my area. Just so you know, I would have to drive over 2 mountain passes to get to a Trader Joes or Whoke Foods . Just sayin.

    1. My typing leaves a lot to be desired. It’s Peanut butter and Whole foods (not peanit and Whoke)…omg I’m such a bad typist on my phone.

  38. I made this today. I never baked, so this is my first attempt and it was a success. My daughter liked it. That was also a success. I made couple of changes. I used unbleached whole wheat four, and I used powder Peanut butter. I also added protein powder in mine because I mainly wanted high protein breakfast. It turned out great.

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  44. Do you refrigerate these? I have made them and by the end of the week they are moldy. I absolutely love them and want to enjoy them throughout the week, but this always seems to happen to me!

  45. Avatar photo
    Carrie Miccichi

    What would be the best way to store these? How long are they good in a sealed container on the counter top and can I freeze? These muffins turn out awesome! I use pb2 mixed with water in the mix and I use just regular peanut butter for the part in the middle. Whole family loved them!

  46. This is my absolute favorite muffin recipe. They come out amazing every time. I used Land-O-lakes lite butter instead to make it 4 Smart points instead of 5. AMAZINGLY delicious!

  47. Hi Gina! I LOVE your recipes and have been for following Skinnytaste for years… This is one of my favorite recipes! I’m baking them for vegan eaters ???? any suggestions on making them vegan? Do you think a Flaxseed egg would work?

  48. Just made these with almond flour and homemade peanut butter because it was what I had in the house and they turned out amazing. Definitely will make again… my family is stoked to have breakfast for the week. 

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  50. Made these yesterday with Bob’s Red Mill 100% whole wheat flour and regular peanut butter because that’s what I had on hand.  I sprinkled the top of each with a little turbinado sugar before baking.  They turned out SO good!!  Super moist.  The extra PB inside is a treat!

  51. Made these exactly as stated in the recipe (used PB2 powdered).
    These turned out fabulously and the texture was perfect at 325 degrees and 25 minutes. Not rubbery or dense. Perfectly light and fluffy!! The peanut taste wasn’t over powering either. Really liked them!!

  52. Saw this recipe this morning and made a double batch– gave 1/2 the muffins to neighbors and am hoarding the rest for ME! I followed the recipe except used 1 extra banana, regular whole wheat flour (not white whole wheat), and added a little more chocolate chips. I love all the ingredients. thanks so much!

  53. I made these last week and just put a second batch in the oven. I used egg beaters the first time since my eggs were too old to use. I had some chopped apple that had to be used and added them instead of the center PB. Not traditional but yummy. I am using the nutella idea in my next batch.

  54. First off, my kitchen smells scrumptious! I personally like to use butter and sugar alternatives when possible, so I opted for 2 tbsp of coconut oil and a small capful of organic agave nectar (would grabbed the honey too, either way!) Also, very sadly couldn't find Better'n so I threw in a couple tbsp of Peanut Butter and Co's Mighty Maple Peanut Butter, such a sweet treat, and used Earth Balance Crunchy Peanut Butter with Flax Seed for the rest of the peanut butter elements. What I love so much about Gina's recipes is that they're flexible, you can make them your own, and always promise the foundation for something delectable, hearty, and special.

  55. Heavenly! I have bragged about these all over town. I like my bananas green but now, I can hardly wait for more to ripen! Thanks sooo much.

  56. YUM – Made these last night – quite tasty – I used 1 cup of whole wheat flour instead of ap flour, and instead of a dollop of PB in the center, I had some Nutella, so I used that instead. YUM!!!!! Thanks 🙂

  57. Yum! I've made this one several times and it is a winner! I am usually too lazy to get out my electric mixer, and it still turns around great.

  58. Avatar photo
    Samantha Mariko

    2 of my favorite flavors in one! seems like a healthy and delicious recipe, thank you for sharing!!

  59. Better'n peanut butter is 43 bucks at Walmart?? I'm hoping this is a typo!! I will use my All Natural from Jif anyhow, can't wait to try as I have leftover bananas I need to use up anyway. Thanks for posting!

    1. Avatar photo
      Jacqueline Jaworski

      I guess if I would have read more reviews that some people did use PB2. Going to try these soon!

  60. I jsut made these to freeze in preparation for the upcoming birth of my son and I HAD to try one. They are delicious!!! In my opinion they'd be better without the added peanut butter center but that's just me. All I can really taste is peanut butter and I wanted some of that banana since PB & Banana is one of my fave sandwiches!

  61. I made these with all white whole wheat flour. At first I thought they were okay, but when I warmed them up and paired them with a nice glass of milk- superb!

  62. I made these and my family ate them up! Absolutely delicious and low-cal. It's great to have found a breakfast muffin that isn't so sugary and full of crap! I made them with whole wheat flour and they came out perfectly. Yum! Love the PB in the middle too, it's always a surprise when I get to the center.

  63. I made these this past week. Really amazing. I used PB2 and whole wheat flour. Also has apple butter so I used in in place of the applesauce. I really like them.

    So far everything I have made from your site has been fantastic. I really appreciate everything you do for all of us!

  64. Avatar photo
    Caitlin Murdock

    I've got a batch in the oven right now! I had some over-ripe bananas that I was about to throw away, but this was the perfect use for them!

  65. Avatar photo
    Nicole Torres

    Just made this — they were delicious! I added frozen organic wild blueberries to the batter so that they're a sort of peanut butter and jelly. We all loved them — my two year old included!

    Gina, I made your scones last week and it called for white whole wheat flour (the other half the flour was all-purpose). Could I do the same half/half mix here?

  66. Made these again for my trainer Tim, just calculated the recipe using regular peanut butter, and no the butter, also used the Splenda Brown Sugar blend in place of brown sugar, Egg beaters in place of the egg and 3 T, of mini chocolate chips, I did half of the flour in whole wheat and it came out to 190 calories per muffin. They are wonderful! I will use the Better N' Peanut Butter then next time and that will save another 40 calories per muffin!
    Thank you! Love your recipes.

  67. I just made these and they are wonderful, I did not have the Better n' Peaunt Butter so I used regular, I also did not use the butter, I figured that there fat in the peanut butter would replace that. I creamed the peanut butter with the brown sugar and these turned out wonderful. They have a perfect muffin consistancy and real rose beautifully. I love this recipe and will make it again. I do plan on picking up the Better n' Peanut Butter to cut some more of the fat.
    Thank you, thank you, thank you

  68. I've made these a few times now with PB2 and they come out wonderfully! I've found that it works best to replace the better n' peanut butter in the batter with 1/2 cup PB2 + 1/4 cup water (don't reconstitute it first) Then use regular peanut butter or better n' peanut butter for the 1/2 tsp dollop in the middle of each muffin. This makes a huge difference! The taste is WAY better than the PB2 in the center and it's the same points (4 points plus per muffin.) These are my husband's new favorite!

    1. Thank you for this post, Leah. I used peanut flour instead of PB2 and added just a touch more brown sugar to sweeten it like PB2. I used real peanut butter in the center as per your suggestion. *kisses fingers* Fantastic!

    2. Thanks for doing the legwork!! I've made these in the past w/ B n PB, but now have a stockpile of PB2 that I'd like to try with. Ready to go now!

  69. These were phenomenal!! I think for my next batch I might use the chocolate better n peanut butter. Or maybe just use that for the dollop in the middle. Yum!!

  70. Avatar photo
    Molly Campbell

    These were so good! I didn't love the taste of the Better N' Butter, I didn't mind it at all in the actual muffin, but didn't really care for the little dollop in the middle. I'd definitely make the muffins again, but I'd either skip the dollop or use regular PB just for that part.

  71. I have to say that I have yet to go wrong with ANY of your recipes. I make these muffins every other week because my kids love them so much!


  72. I made these last night and, not having any PB alternatives on hand, made them with regular PB but with the amount halved. They were still quite delicious, though with perhaps not as big PB flavor. Yum!

  73. Despite tasting scrummy, mine turned out very dense and didn't rise very well at all 🙁 Is there a chance I used too much/little of something, and would you know what that might have been? I had to try converting the cup measurements to grams, so perhaps my recipe was a little skewed.

  74. I just made these with PB2 and whole wheat flour in my new cupcake maker. They cooked evenly, and rose perfectly, but I didn't really "taste" the bananas OR the peanut butter! maybe it was the WW flour? Also, I thought they needed more salt, but since I only made 1/2 batch, I may have just measured that wrong :/ I will definitely be trying them again! I look forward to trying more of your recipes!

  75. Scrumptious! These are delicious, a real winner of a recipie. Will make again and again. Tried them for the first time tonight and they are amazing.

  76. I made these a while back, and they were amazing. I've tried to make them again, twice, and they caved in and basically evaporated in the oven. I used everything the same. Any ideas on why this happened??

  77. These were great. I mixed in the whole 10 Tbsp of peanut butter and I used the Dark Chocolate Dreams flavor from the Peanut Butter and Co, it only added 1 pt/muffin

  78. Just put a batch of these into the oven.
    I used wholemeal flour & reduced fat peanut butter.

    Cannot wait to taste them!

  79. My six year old and I made these last night and she dubbed them "peanut butter surprise" muffins! My husband and two year old gobbled them up too! What a great recipe, thanks Gina!

  80. Avatar photo
    Teacher Mommy

    UNBELIEVABLY AMAZING. These were just…wow. I used my grocery store brand's natural PB and they were great. I made one batch with a dab of PB in the middle and another with a glop of strawberry jam. WOW. I was even able to easily adapt the recipe to make a batch for my son who can't have gluten or peanuts. I used 1/2 cup sorghum flour, 1/2 cup chestnut flour, and 1/4 cup tapioca starch to replace the regular flour, and I used sunbutter (sunflower seed butter) instead of PB. The kids and my husband could barely keep out of the kitchen, and their eyes went wide as saucers when they saw these luscious things come out of the oven. THANK YOU!

  81. I never really cook or bake but I had some bananas that were too dark to eat but I didn't have enough butter to make banana bread so I Googled low fat banana muffins and found this recipe. I just made these and LOVE them. I used Jif Omega-3 peanut butter because thats what I have and it was just fine. Great recipe! Now I'm gonna make the chicken nuggets.

  82. I just made these and they are fantastic! I used 2 Tbsp less peanut butter (love the better'n peanut butter in this, not plain like other reviewers) and I also used ground oatmeal instead of flour and they turned out perfect. Thanks for sharing such a delicious treat!!

  83. I made these yesterday and wow…they are great. I made with whole wheat flour instead of white flour and only used 8 tbsp of regular peanut butter in place of the 10 tbsp of better'n. Fabulous and very moist!

  84. I think it's a little deceptive to call these light…since they are so yummy, it was hard to eat just one (ok, two!).


    Oh, used whole wheat pastry flour and natural pb. Yum!

  85. Just made these tonight, and they are delish! So light and fluffy instead of sitting in your tummy like a lead weight. I ran out of the Better'n half way through filling the centers so I used Biscoff spread and that tastes yummy too. I am very much enjoying your recipes, Gina! Thanks so much!

  86. These muffins are amazing I made them first your way, and then I made them with whole wheat pastry flour and smart balance dairy free butter, the recipe came out to be 16 muffins and I did the calorie count with this change and it comes up to be 104/muffin with 13g of protein. This will be a staple in my house from now on! Thanks for the idea of this recipe!

  87. Ok Just took these out of the oven, and tried on while they were still warm. SOO good!!! Loved everything about them!! Thanks for yet another great recipe. Im taking them to a scrapbook weekend today, everyone will love them!

  88. I can't wait to try out this receipe! However, I was thinking instead of plopping in peanut butter…wouldn't nutella rock?!?

  89. My son insisted that we add some cocoa to the dry ingredients, which was a very nice touch. I recommend it–they're delicious!

  90. I absolutely love better 'n pb from trader joes! i found it two years ago and use it quite frequently. though sometimes you just need a spoonful of regular peanut butter to satisfy that craving.

  91. These are so fabulous. They taste unbelievably good right out of the oven…and I thought they'd be less good once they were cold but they were super delicious again…I sliced the cold one in half and put a teaspoon of sugar free jam inside…scrumptious. And I LOVE Better n' PB….it's definitely an acquired taste but now regular PB tastes funny!!!

  92. Hi Gina–
    Made the batter last night, but didn't have time to bake them. Have made them before though and they are outstanding. Have you ever made the batter ahead of time and refrigerated it?
    Thank you for all your AWESOME recipes, not one has ever disappointed.

  93. I made these yesterday, with smart balance crunchy peanut butter in the batter, and smooth peanut butter in the center….YUM! The next time I am at Trader Joe's, will definately pick up some the peanut butter you used in your recipe! Thanks for the awesome, and easy recipe!! I love your recipes!!

  94. Made these last night…they were a hit! My husband and daughter LOVED them! Will definitely make them again!!

  95. Avatar photo
    Beth McCurdy

    Just added mini chocolate chips to these. Not so "skinny" but they are "mini". And did them as "mini cupcakes". My favorite dessert combos….bananas, peanut butter, and a little chocolate.

  96. I just made these and they are SO good! I didn't have any low fat peanut butter, so I had to use my regular Skippy Natural. I didn't work out the points+ value but I'm sure it's over my limit so I will let my kids have this batch. I also substituted half the flour for white whole wheat flour. They turned out fluffy and delicious. These are perfect for an easy school day breakfast! I will definitely make these again when I can use Better 'n Peanut Butter or PB2 so I can enjoy them too.

  97. I made these into 3 point muffins by omitting the butter, using 8 T. Better'n Peanut butter, and using 2 T. brown sugar Splenda. They were very light, moist and sweet.

  98. Loved, loved, LOVED these muffins!!! Peanut butter and banana has always been a favorite flavor combination of mine. Loved that they're also low fat. Great breakfast option 🙂 I have my own blog at, and would love to hear your opinions about some of my recipes. Please visit, try, and comment on whatever you like! I'd love some feedback from a fellow recipe blogger.

  99. Absolutely AMAZING! I recommend just blopping the peanut butter into the batter before covering and baking! It creates this gooey goodness that is more of a treat than anything. My boyfriend woke up too late to try them warm and loved them even when they were cool. Tossed one in the microwave this morning and it came out just as it had when it was first done baking.
    Amazing recipe — absolutely try this one!

  100. I made these muffins earlier this week for the guys at work. After I'd started, I realized I had no eggs and no applesauce, so I just used another banana and 1/3 C water. I baked them about five minutes longer than recipe called for, and they were DELISH! The guys ate them all within a very few minutes – one guy didn't even get any! Oh and the recipe made a dozen full-size muffins and another dozen mini-muffins which I gave to the neighbors.

  101. These are FANTASTIC! AND, they freeze really well! I made a batch up a month or so ago, and every now and again I pull one out, reheat it for approx. 30 seconds, and it's warm, gooey, and SOOOOO good!

  102. YUM! I love all your baking recipes with banana!

    These were such a hit. I also added a drizzle of your choc glaze recipe to the top of each and sprinkled them with crushed peanuts. The little extras are totally worth it —the look beautiful and have an extra crunch! YUM!

    Gina – I love your website. Everything I have made from here has been fantastic. My mom is in love with it too!

  103. Avatar photo
    Miss CookieMonster

    I just discovered your website and I'm in LOOOVE with your receipes!!

    I made the muffins tonight and they are so full of taste, I really have to get a hold on myself to stop myself from eating 6 in a row 😉 Awesome receipes 🙂

  104. Yet again another awesome recipe! I had to use 4 tablespoons of original and 4 tablespoons of chocolate Better'n Peanut Butter for the batter and then 2 tablespoons of Jif Natural for the filling. They are super tasty, and the change in ingredients didn't change the PointsPlus values. Yay!

    Making the meatloaf "cupcakes" with garlic mashed potatoes tomorrow for supper. Can't wait to try another delicious recipe. They never disappoint!

  105. Just wondering how I should store them. I made a batch on Sunday and today (Wednesday) I noticed that they were growing mold. Do they need to be refrigerated?

  106. Avatar photo
    Gina @ Skinnytaste

    Banana is my favorite fruit in muffins, it really makes them so moist! Try the chocolate chocolate chip banana muffins, so good!!

  107. I doubled the recipe and made 24. They were amazing! Fantasitc grab and go breakfast! This is the recipe that got me addicted to your site. I've tried so many other 'healthy' muffin recipes and they taste dry. This was so moist and delicious!!! My husband loved them as well!

  108. I made these for my boys today for an afternoon snack. They are heavenly. The recipe made exactly twelve muffins. They were very moist and soft. Loved the flavor and texture! Thanks, Gina!

  109. Gina,
    I made these today for an after school snack and the kids devoured them!!!Thanks for the recipes. We love Better n peanut butter. Thanks for the recipes!!

  110. These really are a fantastic muffin. I've made so many WW recipe muffins–these take the cake. Moist and filling (I especially liked someone's suggestion of adding jelly!). I used whole wheat flour and real peanut butter, and got a value of 6 points. THANKS for the excellent recipe!!

  111. Delicious! I make these for my husband's lunch throughout the week; since their WW freindly I get to eat a few too 🙂 He has no idea that they are low fat in anyway, and requests them often!

  112. I made these today & they are great! BUT my husband and I ended up picking out the PB in the middle. Too much PB & took away from the muffin for us… but otherwise they are amazing! YUM!

  113. Avatar photo
    Reena the Diva

    Hi Gina, (again, lol). I made these tonight. It was my first try with better n peanut butter and that stuff is AWESOME!!!! Seriously i've heard so many people like "better n pb is gross" but i think they're out of their mind. I could eat the stuff plain.


    the texture on the muffins came out a little more "tough" than expected, maybe i overcooked them a bit. But the inside is GREAT!!! LOVE the spot of peanut butter in the middle, that really completes the recipe.

    Next time i would add a few chocolate chips, otherwise I love these muffins!!! And they're filling too!!

  114. Just made these with whole wheat flour, and I am enjoying one with my morning coffee as I type. These are so moist and fabulous! These are the first thing I have made since coming across your website, and now I am ready to try EVERYTHING!! Thanks for the wonderful recipe…I will make these over and over again. Hopefully I can refrain from eating the whole dozen before hubby gets home! <3

  115. I made these in mini muffin pans using whole wheat flour and reg. organic peanut butter… YUM!!! and they worked out to 1 point (on the old points) per muffin 🙂
    Gina- I ♥ your website and everything I've made from it! Keep up the good work!

  116. I made these this weekend using Smuckers natural peanut butter, whole wheat flour, and I added some peanut butter chips (I know bad! but sooo good!). My hubby doesn't really like banana bread, but he loves everything with peanut butter. He loved these muffins!! He can't even tell I used whole wheat flour or applesauce. He even asked me to take the other batch out of the freezer so we could eat them!

  117. I just made these tonight using regular jiffy peanut butter and homemade applesauce and they turned out sooooooooo good. My hubby even liked them!

  118. If anybody is wondering how these turn out, the short answer is AMAZING! Don't omit the little 1/2 tsp of Better'n Peanut Butter in the center, it is such a heavenly addition that you won't want to miss.

    Also, if you're like me and are worried about having so many delectable muffins tempting you at once, pop them into a Ziploc bag and lay them flat in the freezer (so they dont stick to each other). When you're ready just pop it in the microwave for a short time or leave on the counter to defrost and WOWZA, amazing all over again.

    Thanks for this one Gina!

  119. I made these today and used regular peanut butter, but substituted whole wheat flour and splenda brown sugar blend. These changes kept the points plus at 4 per muffin. I used Kraft whipped peanut butter…AMAZING 🙂

  120. I was about to order Better n PB from amazon but then I found it at target! I was so excited…im going to make these this weekend…can't wait! Thanks for all the great recipes! Just made your easiest pasta and broccoli last night…it was amazing!

  121. I did these with PB2 this weekend. They tasted fabulous, but I didn't feel like they were very peanut butter-y. Then I looked at your pictures and realized I should have added the water to the PB powder before putting it in the muffins. I simply added the powder. I imagine that was the reason. I really want to try these again. They were fabulous, just more of a banana muffin taste. I thought it was a decent-sized muffin for 3 points.

    Thanks again! You are my hero!! 🙂

  122. I have 3 ripe bananas. I'm going to try these in the morning. I'll let you know what I think. I bought the Better"n Peanut Butter and I absolutely love it. I use it for PB on everything.

  123. Made these over the weekend. Hubby loved them! He's trying to watch his weight so I froze so he doesn't eat all at once 😉 They freeze well, and he can take one or two out at a time for portion control.

  124. Loved these, but anything with PB would be delicious in my book. I had some Better'nPbutter so I was excited to try this. Then I opened it up and my DS had gotten into it and eaten most of the jar! Dang him. So I made these with real PB. Loved these so much I ate 2. Thanks Gina

  125. I made these with fresh ground WW flour and real peanut butter. We loved them. (had them with eggs and nectarines for dinner, yum!). Next time I may add a little flax to bump up the fiber even more! Thanks for a great, easy, and healthy recipe!

  126. These are absolutely to die for. By far the healthiest and most tasty muffins I have ever made! The peanut butter in the middle gives a nice surprise too. Compliments were neverending. Thank you!

  127. Avatar photo
    Gina @ Skinnytaste

    Without the banana it would drastically change this, maybe applesauce but without testing it's hard to say.

    Glad you all like them!

  128. This is a weird question: I love peanut butter but I'm not a fan of bananas, is there any way to make this with something else?

  129. These are wonderful! I made them this morning with whole wheat flour and added some walnuts for a little crunch.

  130. I made these today and loved them!! I also used whole wheat flour and regular PB for a P+ value of 5. The whole wheat really complimented the banana and PB taste. I loved them. Thanks!

  131. Delicious! I made these last night with real pb (I calc 5 points +). They are soo good and husband loved them. YUM

  132. These were great. I don't care for better 'n butter, but it was good in this recipe. These have an unexpectedly nice texture. A definite keeper.

  133. So delicious! I just made some, and ate one right away (and maybe ate some batter while I was making it). The only problem I had was with the muffin sticking to the liner. Was that what the baking spray was for? I couldn't find a use for it in the directions, and it probably would have helped in removing the muffins from the muffin liner. I also used Splenda Brown Sugar, because it was all I had in the house. The points stayed at 4 and they still tasted great!

  134. I made these yesterday with some uber-ripe bananas! I used whole wheat flour and Kroger low-fat peanut butter and they turned out great! Hubby loved them and I just ate one as a mid-morning snack. Definitely worth making, and I don't think the whole wheat flour affected the taste at all.

  135. I made this recipe this weekend, the only different was that I used whole wheat flour. These turned out great – they were so delicious! I especially loved the extra bit of peanut butter in the center of the muffin. 😀

  136. Avatar photo
    Gina @ Skinnytaste

    I would probably do half whole wheat but I didn't try it so I'm not sure how it would effect the taste.

    Any substitutions, you'll have to use recipe builder to adjust the points.

    I haven't used PB2 but I would add water as instructed then use 10 tbsp.

  137. Just made these today for a group of friends and everyone raved about them. Spread a little raspberry jam on top and you've got a PB&J!

  138. I just made these and I have one thing to say: YUMMY! I absolutely love peanut butter and bananas. Thanks for the recipe!

  139. Avatar photo

    These sound so good and I just happen to have a couple of bananas on hand that are perfect to bake with! I can't wait to try it!

  140. Avatar photo
    Claire @ Claire K Creations

    These sound like they'll taste like way more than 160 calories. I can't wait to try them!

  141. Made these tonight and they were delicious! Had a few bananas in the freezer that I used. I also used peanut butter(real organic stuff) and it worked fine. Thanks again!

  142. Hi Gina. These look yummy. I made them with real peanut butter and whole wheat flour instead and they were divine. My body does better when I eat a moderate amount of fat and peanut butter is a favorite.

    When I ran the ingredients through caloriecount I came up with the following using real peanut butter: 190 calories, 8.9 g fat, 24.1 g carb, 5.6 g protein, 2 g fiber, 9.5 g sugar

    I'm a lifetime member of WW but no longer follow the plan so have no idea what the points would be.

    Thanks for another wonderful recipe

  143. I'm not familiar with Better N PB but I do have PB2. Would you reconstitute 10 T of PB2 and use it that way or would you just add it dry? Thanks.

  144. Gina these look totally amazing! What is the points value of the peanut butter substitute? I want to use real peanut butter, so I need to adjust the points. Can't wait to try these!

  145. If I did add some protein powder, would I need to adjust the recipe at all, or just add my desired amount of protein powder?

  146. Avatar photo
    Gina @ Skinnytaste

    I know, it's super hot here too!!! Make this when the weather cools, they are wonderful. Having one now with my morning coffee.

    I put low fat Peanut Butter on my sandwiches, but for baking this worked out beautifully with a lot less points.

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      Julie Scarpace

      Gina, have your ever or could I use a different flour for these? (ex. coconut flour, almond flour or tapioca flour?) What about subbing out the sugar for coconut sugar?

  147. These look delicious! Can't wait to try them! I found Better' n PB at Target and am not crazy about eating it plain, but I'm ready to try it out in a recipe like this. Thanks for yet another great recipe idea! 🙂

  148. Wow! Perfect timing. I was craving some penut butter & been looking for something new to make. We don't have a Trader Joes here yet, very jealous! Anyways, these looks great, Thanks Gina!

  149. I cannot WAIT to try these! Peanut butter is my favorite food and I had given it up completely being on weight watchers as it is just too high in pts. I am so excited to try these low pt muffins. Thanks Gina!!!!!

  150. Made these tonight b/c I had all the ingredients and they were AMAZING!! Like cupcakes!! Loved!! Thanks Gina!!

  151. Avatar photo

    The addition of some protein powder of this recipe would be a great addition to make this recipe even better for someone who needs something on the go!

  152. Avatar photo

    Seriously Gina, you are amazing. I have told all the ladies at work about you, because they are impressed with how well I eat on weight watchers. Just finished the pasta and broc and it was delish. My husband was very worried that it wouldn't be enough, but he looks pretty satisfied right now! I can't wait to make these!!

  153. I don't normally post before I have made the recipe, but I just had to say *SWOON* 🙂 These sound/look devine! As soon as it is not 110 degrees I will bake these up for Sunday brunch – thank you!!

  154. Just made these, as I had bananas that would be thrown away otherwise. I had to use regular peanut butter and they came out great!!! Thanks for the recipe.

  155. I would love to make them, but I am NOT turning my oven on any time soon with this heat wave we're having! but soon, my delicious banana peanut butter friends, soon.

    1. You can use chia seeds! Look up "chia gel." Basically it's 1Tblsp raw chia seeds per 3 Tblsp water = 1 egg.

  156. I wonder about using a crunchy peanut butter? We prefer the crunchy and I use the Jiff Natural which is lower in fat… ?

    1. Just so you know, the low fat peanut butter had more sugar. I would use natural peanut butter… The Jiffy natural peanut butter has more sugar and other items in it than real natural peanut butter. Compare the ingredients and you will see.

      1. Made these today with the dry peanut butter , so yummy , I will definitely make them again 

    1. Just wanted to say I use banana baby food vs applesauce in banana bread and it is great! Adds more banana flavor and even the chef at my work had no idea