Whole Wheat Peanut Butter Banana Nut Muffins!

When you are looking for a healthier muffin, these Whole Wheat Peanut Butter Banana Nut Muffins will “fit the bill”! Loaded with healthy foods, they are a great choice for breakfast or snacks.

Whole Wheat Banana Nut Muffins

Which Banana Muffins to make?

Once again, Lynn bought bananas. And when they became too ripe, he wanted me to make Banana Nut Muffins. Not just any banana muffins, these had to be HEALTHY banana nut muffins! Well, with bananas and nuts, that’s pretty healthy, don’t you think? But, as I looked through Pinterest, I found a banana nut muffin recipe from Ask the Food Geek that had whole wheat flour and peanut butter. Whole wheat flour takes banana nut muffins to a whole ‘nuther level, if you know what I mean:)

Whole Wheat Banana Nut Muffins

Making the Whole Wheat Peanut Butter Banana Nut Muffins . . .

I only made three changes in the original recipe for these muffins:

  • I used 2% milk instead of almond milk
  • I used crunchy peanut butter (the original recipe just said peanut butter)
  • I used chopped pecans instead of walnuts

Everything else stayed the same.

These muffins were easy to make. Simply mix wet ingredients in one bowl, dry ingredients in another, then mix together. Then, scoop the batter into prepared muffin tins, bake, and you will have a healthy, tasty treat!

Whole Wheat Banana Nut Muffins

I did, however, make mini-muffins instead of regular size ones. We like minis because you can eat one or two. And, the muffins were quite good . . . and healthier for you than other recipes that use white flour.

The recipe made nearly 3 dozen mini muffins, but according to the original recipe, it will make 12 regular size ones. If you make minis, you can box some up and take to a friend who likes muffins!

Whole Wheat Banana Nut Muffins

These Whole Wheat Peanut Butter Banana Nut Muffins were quite good. The texture was a little dense, but all the healthy ingredients made up for that one difference from other similar banana nut muffins. Lynn thought they were good, and my grandchildren loved them:) With that, what more needs to be said? Try them, I’m sure you will like them:)

Other muffin recipes you might want to try are Spiced Sugar and Cinnamon Apple Muffins, Streusel Oatmeal Sweet Potato Muffins, Banana Nut Streusel Muffins, and Banana Coconut Pecan Muffins.

Which muffin is your favorite for breakfast or snack?

Whole Wheat Banana Nut Muffins

Shared on Meal Plan Monday, Tasty Tuesdays,

Whole Wheat Peanut Butter Banana Nut Muffins Recipe
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
These delicious and healthy muffins will quickly become a favorite, especially with those who are looking for healthier alternatives to breakfast foods and snacks.
Course: Breakfast
Cuisine: American
Servings: 30 mini muffins
  • 2 cups whole wheat flour (I used King Arthur White Whole Wheat Flour)
  • 1 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crunchy peanut butter
  • 1/2 cup light brown sugar
  • 3/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 3 medium bananas, mashed
  • 1/2 cup chopped pecans
  1. Preheat oven to 375 degrees. Prepare muffin tins by either spraying with non-stick cooking spray, or use muffin papers.

  2. Mix flour, baking powder and salt together in a large bowl. (I used a whisk.)

  3. In a mixing bowl, add peanut butter and brown sugar. Beat until mixture is blended and creamy.

  4. Add milk, vanilla, and mashed bananas to the peanut butter mixture. Mix just until blended.

  5. Add flour mixture to the peanut butter/banana mixture, mixing just until blended.

  6. Fold pecans in gently.

  7. Scoop batter into prepared muffin tins.

  8. Bake for 12-14 minutes, or until a toothpick inserted near the center comes out clean. (If you make regular size muffins, the baking time will be about 18-20 minutes.)

  9. Remove from oven and transfer to wire racks to cool. 

  10. Once completely cooled, store in an air-tight container.

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