Peanut Butter Banana Muffins

IMG_6997I love this healthier version of peanut butter banana muffins!  Whole wheat, dairy-free, and no refined sugars.  This recipe will yield 12 muffins.  If a strong peanut butter taste is not your thing, I suggest cutting the peanut butter to 1/4 or 1/3 cup.  If you have peanuts handy, you can top these with crushed peanuts and/or add into the batter.  Enjoy!


Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes


  • 2 large over-ripe bananas (mashed)
  • 2 eggs
  • 2 cups whole wheat pastry flour
  • 1/2 cup maple syrup (I suggest using the real stuff)
  • 4 tablespoons coconut oil (melted)
  • 1 tablespoon baking powder
  • 1/2 cup natural, unsweetened peanut butter
    • I typically use this peanut butter or a similar option
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Muffin liners


  • Preheat oven to 350 degrees F
  • Mix all dry ingredients in a medium mixing bowl
  • In a separate bowl, beat eggs together
  • Add all wet ingredients to the eggs and mix well
  • Mix wet and dry ingredients together, stirring thoroughly
  • Place muffin liners in tins (or grease well)
  • Evenly distribute batter across 12 muffin cups
  • Bake on 350 degrees F for 16-18 minutes or until a toothpick can be inserted and cleanly removed



Note: All recipes on this site are ones that have worked for our family now or in the past. I recommend that you always follow the feeding, nutrition, and safety advice provided by your doctors in addition to your own judgment regarding what is safe and appropriate for your child(ren). Our children are unique individuals and may have different needs depending on their age, development, medical status, etc.

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