These healthy banana muffins are packed with protein thanks to ingredients like peanut butter and Greek yogurt, while white whole-wheat flour gives them a fiber boost. Serve them for breakfast or for a grab-and-go snack., November 2020


Recipe Summary test

10 mins
35 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, cinnamon, baking soda and salt together in a medium bowl. Set aside.

  • Whisk yogurt and peanut butter together in a large bowl until smooth. Add eggs, banana, brown sugar, granulated sugar and vanilla; whisk to combine. Fold the flour mixture into the banana mixture until the flour is mostly incorporated.

  • Spoon the batter evenly into the prepared muffin cups (3 heaping tablespoons each); sprinkle evenly with walnuts. Bake until a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Remove from oven; let cool for 5 minutes. Serve warm or let cool completely, about 30 minutes.


Equipment: 12-cup muffin tin

To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts

193 calories; fat 6g; cholesterol 32mg; sodium 194mg; carbohydrates 32g; dietary fiber 3g; protein 5g; sugars 17g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 62IU.