Peanut Butter Banana Mini Muffins

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What do you do with overripe bananas? If you answered banana bread, you’re in the majority! It seems like the default to use up overripe bananas. But there are really so many recipes you can use them in, so there’s no need to get stuck on repeat! These Peanut Butter Banana Mini Muffins are a delicious case-in-point!

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Peanut Butter Banana Muffins with chocolate drizzle on wire rack

How to Make Peanut Butter Banana Mini Muffins

I used this Blender Bliss Banana-Date Oatmeal Cookies from Desi-licious RD

  • Mash into oatmeal
  • Cherry Almond Nice Cream from Being Nutritious (that’s me!)
  • Pancakes or waffles
  • Healthy Peanut Butter Fudge from Create Kids Club
  • Banana Bread or another quick bread
  • Trail Mix Cookies from Triad to Wellness
  • Blend into smoothies
  • Peanut Butter Banana Muffins drizzled with chocolate close up

    Are These Muffins Good For My Heart?

    I used all heart-healthy ingredients in these muffins, so you can treat yourself and still feel good about it! Ingredients that are good sources of fiber, potassium, and magnesium, but low in saturated fat and sodium, make for one nourishing muffin!

    And at only 60 calories each, you can have a few to satisfy your sweet tooth and your hunger. Check the nutrition facts below for full details!

    Peanut Butter Banana Mini Muffins

    The perfect solution for a few overripe bananas, these muffins are nutritious enough for breakfast, but delicious enough for dessert! A little chocolate drizzle ups the decadence scale, and makes it feel like a splurge!

    Course Breakfast, Dessert, Snack
    Cuisine American
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 24 mini muffins
    Calories 60 kcal
    Author Laura Yautz


    • 2 Bananas (overripe is best)
    • 2 Tbsp Natural Peanut Butter
    • 1 cup Old Fashioned Oats
    • 1 cup Whole Wheat Flour
    • 1 tsp Cinnamon
    • 1/2 tsp Baking soda
    • 1/4 tsp ground Cloves
    • 2/3 cup Raisins or other dried fruit

    Optional Chocolate Drizzle

    • 2 squares Bittersweet baking chocolate
    • 1 tsp Coconut Oil


    1. Preheat oven to 350 degrees F.

    2. Mash the bananas and peanut butter together, until smooth.

    3. Add oats, flour, cinnamon, baking soda, and cloves, and stir until just mixed.

    4. Fold in dried fruit. Do not over mix.

    5. Drop the batter by spoonfuls into a greased mini muffin pan.

    6. Bake for 12-15 minutes, until a toothpick comes out clean.

    7. Cool for 10 minutes before removing from the pan to cool on a wire rack.

    8. To make the optional chocolate drizzle, place the baking chocolate and coconut oil in a microwave safe dish, and microwave in 20 second increments, until the chocolate is completely melted. Drizzle over the muffins and enjoy!

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