Swap Ready

Peanut Butter Banana Muffins

Some mornings, you’ve just got to start the day with chocolate. Whether it’s a Monday back to work, a gloomy, stormy midwinter day, or any one of the seven days of the week! For me, chocolate for breakfast is the answer. But how to make it more nutritional than just a Cookies ‘n’ Creme Pop Tart? Made my way with added chocolate, these Peanut Butter Banana Muffins incorporate fruit, peanut butter for protein, and whole grains to give you energy until lunchtime and the kind of enjoyment that makes you think it’s just a treat.

Peanut Butter Banana Muffins


Jennifer@ onceamonthmeals.com


  • 1 cup firmly packed brown sugar
  • 0.5 cup creamy peanut butter
  • 0.5 cup unsweetened applesauce
  • 0.5 cup banana, mashed
  • 1 medium egg white
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.33 cup cocoa powder (if desired)
  • 0.25 cup chocolate chips, nuts, or other add-ins (if desired)


Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups. In a large mixing bowl, mix 1/2 of the brown sugar with the peanut butter, applesauce, mashed banana and egg white. Mix the flour, baking powder, baking soda, salt, and cocoa powder (if using) in a separate bowl. Add to the bowl with the peanut butter mixture and stir just to combine. Add the remaining 1/2 of brown sugar and stir once or twice. At this point, incorporate any desired add ins (I prefer dark chocolate chips). Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes. Cool on a wire rack. 

Freezing Directions:

Once cooled, divide muffins into gallon-sized freezer bag. TO SERVE: Thaw and serve.

Nutritional Information:

Per Muffin: Calories 186, Total Fat 5.9g, Saturated Fat 1.1g, Total Carbs 39.2g, Fiber 3.0g, Protein 4.5g, WW Plus Points: 6

Servings: 12 muffins

**conversion chart image provided by Erik Spiekermann

11 Responses to “Peanut Butter Banana Muffins”

  1. Jenny says:

    I had bananas to use up, so made these this morning as soon as I saw the post. Oh they are yummy! I did add the cocoa, and used white choc chips instead of regular. Chopped pecans would be very good too. Thank you for posting such a nice treat this morning.

  2. jennifer says:

    I have mixed my batter and it is extremely dry, Is it supposed to be like normal muffin batter? Is there no water or oil in this recipe, just applesauce and egg white for moisture?

    • victoria white says:

      I had to add milk is was so dry it wouldn’t combine. Also it only made 10 :s still baking so will give a verdict later

  3. jennifer says:

    So I baked these up and they came out perfectly! I was surprised they weren’t as sweet as I thought they would be but that’s a good thing! It just shows how much sugar is in most muffins. Thanks for the fantastic recipe!!

  4. Anna says:

    I entered this recipe into my weight watchers recipe builder and it showed that each muffin is 6 pts plus??

  5. Jenn says:

    Will these be just as tasty using all purpose flour? That’s all I have on hand. :-\

Leave a Reply

After hitting submit your comment will await moderation.