Breakfast & Brunch:

Honey Peanut Butter Banana Muffins

Sweet. Simple. Nutritious. Loaded with the good stuff: Greek Yogurt, pure honey, bananas, peanut butter and cinnamon, these oh so yummy muffins are gluten-free and packed with protein. Make a batch for the week – and top with a generous drizzle of Nate’s for added sweetness.

Yield 24 Muffins
Prep Time 10 Minutes
Total Time 30 Minutes

  • 2 ripe large bananas 
  • ¼ cup Nate’s 100% Pure Honey 
  • ½ cup whole milk plain greek yogurt 
  • 1 large egg 
  • ½ cup whole milk 
  • ½ cup creamy peanut butter 
  • 2 tsp vanilla extract 
  • 1 ¾ cups all purpose flour 
  • 1 tsp ground cinnamon 
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • ½ tsp salt 
  • 1 ½ cup chocolate chips 
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Preheat your oven to 350℉. Line 2 muffin pans with liners and spray with cooking spray. Set aside. 

In a stand mixer or large mixing bowl, break up your banana and beat with the paddle attachment or beaters until mashed completely. Mix in your honey, yogurt, egg, milk, peanut butter, and vanilla extract. Beat until combined. 

In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Add into your wet ingredients and fold to combine; do not over mix. Fold in the chocolate chips. 

Fill your muffin liners halfway full. Bake for 16-18 minutes, or until baked through and the muffin bounces back when touched. 

Let cool and enjoy. Store in a sealed container for up to 5 days, or freeze for up to 6 months. 

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