Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, November 2020; updated January 2023


Recipe Summary

10 mins
35 mins


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.


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

1 muffin
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.