Mommy's Kitchen - Recipes From my Texas Kitchen: Healthy Peanut Butter Banana Muffins

Monday, May 20, 2013

Healthy Peanut Butter Banana Muffins

Bananas and peanut butter go perfectly together, well at least in my book they do. Today I want to share a recipe for some Healthy Peanut Butter Banana Muffins sweetened with Truvia Baking Blend. These muffins are delicious as a snack or make a great breakfast paired with fruit and yogurt. 

These muffins are made with ripe bananas, peanut butter, honey, yogurt, and the combination of whole wheat and all purpose flour. In a nutshell they're terrific. Each muffin has the perfect amount of sweetness from the bananas and honey combined with Truvia's Baking Blend. 
I've been using Truvia's Baking Blend for about 8 months now, and I'm loving the switch.  Each time I bake something I automatically reach for my pouch of baking blend. It's so nice to still be able to enjoy my favorite sweet treats with 75% fewer calories.

The best part is that no one in my family really even knows I've changed anything. I love that! If you want to give Truvia's Baking Blend a try, just use half the amount of baking blend in place of regular sugar. That's it no complicated measuring to remember.  

If you have a sweet craving give these healthy muffins a try! Next time around I'll be making mini ones to add to my kids lunch boxes, because these muffins were a huge hit.

Healthy Peanut Butter Banana Muffins

2 - ripe bananas
1/3 - cup honey
1/3 - cup natural peanut butter
2/3 - cup plain Greek yogurt
1 - teaspoon vanilla extract
1 - teaspoon baking soda
1 - teaspoon baking powder
1/4 - teaspoon salt
1/2 - teaspoon cinnamon
1 - tablespoon ground flax seed
1/4 - cup regular sugar or  
2 - tablespoon Truvia Baking Blend
1 - cup all purpose flour
3/4 - cup whole wheat flour
cinnamon sugar

Preheat the oven to 375 degrees.  Line muffin tins with baking cups or lightly spray with canola oil.  

Mix the wet ingredients together, mashed banana, honey, peanut butter, yogurt, and vanilla. 

In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, flax seed, Truvia baking blend, and cinnamon). Add the wet and dry together and stir until just combined. 

Using a large ice cream scoop or spoon, add the batter into the muffin tin until the cups are 3/4 full, sprinkle with  bit cinnamon sugar on each muffin, and bake on the middle rack of  the oven for 15 - 20 minutes.

Recipe yields: 12-16 depending on size
Adapted from: Candace Craves

Want to learn more about using Truvia Baking Blend? For more information and tips on Truvia visit them on-line at You can also connect with on Pinterest, Facebook & Twitter.

Mommy's Kitchen has teamed up with Truvia to develop recipes using Truvia Baking Blend. This is a sponsored post written as part of that program. All opinions stated above are entirely my own.

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Alwayzbakin said... #

Those sound yummy! Love anything with peanut butter.

Lori said... #

Made these today sans truvia, replacing it with a 1/2 cup of regular sugar. They are truly delicious!

Stefanie said... #

So happy to have another Truvia recipe.

Carolyn said... #

How many muffins does this recipe make? Thanks!

Cindy Sims said... #

I am going to try these with my gluten free baking mix and organic raw honey. Thanks!

Anonymous said... #

I got 16 when baked .. yum

Anonymous said... #

these look amazing! do you have the nutritional information? more specifically fat, carb, sugars?

thank you!