When I was a kid, my mum carefully tucked a sandwich into my lunchbox each day. Often it was turkey and cucumber, ham and cheese, or the always-dreaded tuna fish. Not that I didn’t like tuna fish; I just didn’t enjoy sitting in the lunchroom version of Siberia with my odiferous sandwich. If I wanted to sit with the popular kids, peanut butter was where it was at. However, I wasn’t a peanut butter and jelly kind of gal. My favorite combination was peanut butter and banana, with a drizzle of honey.
When I saw this recipe for Banana, Peanut Butter and Honey Muffins by Tasty Kitchen member Laura, I was whisked back to childhood. These muffins are moist, flavorful and lightly sweetened. These would definitely keep me at the popular table in the lunchroom.
Let’s move on to the recipe.
Preheat oven to 375ºF. Line a 12-cup muffin tin with baking cups and coat each baking cup lightly with cooking spray. Set aside.
These are the ingredients you’ll need for the first step.
In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and ½ teaspoon cinnamon. Make a well in the center of the mixture.
And these are the ingredients you’ll need for the next step.
In a medium bowl, mash the banana with the back of a fork.
Add yogurt, egg, water and peanut butter.
Add honey and vanilla, and stir until combined. Pour the yogurt mixture into the well of the flour mixture.
Mix together until just combined. Do not overmix or the muffins will be tough. Nobody likes tough muffins. The batter will be thick.
Fill each muffin cup 3/4 full of batter.
In a small bowl, mix together granulated sugar and the remaining cinnamon.
Sprinkle the cinnamon sugar mixture on the tops of the muffins.
Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Set the muffin tin on a wire rack and let the muffins cool in the pan for a few minutes. Remove from the pan and let cool completely. If you can’t wait, eat one warm. I highly recommend this!
Thanks so much to Laura for this recipe. Be sure to check out Laura’s blog, Tutti Dolci. As the title suggests, it is filled with all sorts of delectable sweets.
All the elements of an open-faced peanut butter and honey sandwich, in muffin form!
- 1-¼ cup Flour
- ½ cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- 1 whole Ripe Banana, Mashed
- ⅔ cups Plain Fat Free Yogurt
- 1 whole Large Egg, Lightly Beaten
- ¼ cups Water
- ⅓ cups Creamy Peanut Butter
- ⅓ cups Honey
- 1 teaspoon Vanilla
- 2 teaspoons Sugar
- ¼ teaspoons Cinnamon
Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups then coat baking cups with cooking spray. Set aside.
Whisk together flours, baking powder, baking soda, salt and 1/2 teaspoon of cinnamon in a large bowl. Make a well in the center of the mixture.
Combine banana, yogurt, egg, water, peanut butter, honey and vanilla in a medium-sized bowl. Whisk to combine. Add this wet mixture into the well that you made in the center of the flour mixture and stir just until combined. The batter will be thick.
Fill each baking cup 3/4 full of batter. In a small bowl, mix together the sugar and 1/4 teaspoon of cinnamon. Sprinkle evenly over the top of the muffins.
Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan set on a wire rack for 2 minutes before removing them from the pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.
Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.
Comments are closed for this recipe.
Unkle on 9.7.2012
I got more than 12 muffins. I had enough dough to make an extra loaf… It is of the right sweetness, not cloyingly sweet. The honey was just right. I thought I might add more bananas the next round.
Lena on 7.16.2012
These will definitely be a staple for breakfast, yum yum yum. But I doubled the banana and didn’t use an egg, and I also added some extra peanut butter. I’d probably want to substitute the yogurt as well since I’m not sure what it really added to the taste, although I used a fage yogurt with strawberry side topping, and just scooped it all in there, which gave a subtle pb&j flavor to the banana. Next time, I think I’ll try to use 3 bananas to enhance that flavor. Overall though, these are delicious! Thank you for the recipe!
Kassidee on 6.6.2012
I liked the idea, but I couldn’t really taste the banana at all. They were pretty dry too. I really wanted them to be amazing!
Erin on 5.25.2012
Elvis would be proud.
Lori on 5.19.2012
Made these ths morning! Very good, not very sweet which I love. Made them true to recipe as I always do the first go at a new recipe and I would not change a thing! I will certainly be making them again.
JoyG on 5.18.2012
Just baked these (and immediately ate 2!) and they are delicious! Thanks for sharing the recipe. I am trying to make healthier baked goods with my diabetic son-in-law in mind.
Adrienne on 5.17.2012
Allyn – I’m also PA and I use peanut & treenut free soy butter in recipes that call for peanut butter. There’s a brand in chain grocery stores called IM Healthy. It’s expensive! I use it in baked goods, like this muffin. I’ve used soybutter in a recipe similar to this one before, w/ whole wheat and banana that came out so awesome! Others I baked for had NO idea it was soybutter and one person actually came running at me to “PUT THE MUFFIN DOWN! IT HAS PEANUT BUTTER! OMG SOMEONE STOP HER!” It was funny
cookincanuck on 5.17.2012
Lisa, there are a number of sites available for calculating the nutritional data of a recipe. Here’s an example: http://caloriecount.about.com/cc/recipe_analysis.php I hope that helps.
cookincanuck on 5.17.2012
Natasha – yes, in theory muffin liners are supposed to stop the sticking. However, I can’t tell you the number of times that I’ve used liners to make muffins and the muffin has stuck horribly to the liners. The cooking spray helps with that.
Lisa on 5.17.2012
I was wondering what the Nutritional value is?
Katrina on 5.17.2012
Love at first sight! Yum!
Natasha on 5.16.2012
These look good! I’ve always loved banana peanut butter and honey together!
One question though, why do you spray the muffin liners with cooking spray? I’ve always thought the purpose of using muffin liners was so they didn’t have to be sprayed…
Sandi ~ LoveFromCapeCod~etsy on 5.16.2012
Oh my goodness!…. I am ALL OVER this!! LOVE the sound of it. I have often chopped up peanuts (instead of walnuts) and put then in the batter, but had never tried peanut butter!! YUM. (thank you!) with Love From Cape Cod…. Sandi
Travis Cotton on 5.16.2012
Well Im always looking for a new way to use up slightly overripe bananas.
Cheryl on 5.16.2012
Allyn on 5.16.2012
These look so tasty! If only my husband wasn’t allergic to peanut butter. These have been our breakfast this week: http://lollingabout.wordpress.com/2012/05/13/weekend-update-granola-bars/
All Good in Mommyhood on 5.16.2012
Oh how I love anything that qualifies as breakfast food! Yum!
j3nn on 5.16.2012
Peanut butter and banana are made for each other, and the honey is an excellent addition. YUM!