Thank you so much for being here—I’m thrilled to share this Healthy Banana Peanut Butter Greek Yogurt Muffin Bars recipe with you! This nutritious twist on classic muffins is packed with protein, natural sweetness, and cozy comfort. Interested in more wholesome recipes delivered to your inbox? Be sure to subscribe for more recipes by email!

Overview of Recipe Content

This recipe for banana peanut butter Greek yogurt muffin bars is a wonderful grab‑and‑go breakfast or energizing snack. You’ll love them if you’re after something moist, flavorful, and simple. The taste? Think banana bread meets protein‑packed goodness with a hint of cinnamon. They’re naturally sweetened and offer fiber plus healthy fats for sustained energy.

Why you’ll love it:

High in protein thanks to Greek yogurt, egg, and peanut butter
Sweetened only with bananas and honey (or maple syrup)—no refined sugar
Soft, chewy texture and bursting banana flavor
Perfect for meal prep and healthy snacking

Ingredients

Banana Peanut Butter Greek Yogurt Muffin Bars

2 ripe bananas, mashed
⅓ cup peanut butter (creamy or natural)
⅓ cup Greek yogurt
¼ cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1 cup oat flour
½ teaspoon baking powder
¼ teaspoon cinnamon
Pinch of salt

Tools Needed

Medium mixing bowl
Spoon or spatula
8×8-inch baking pan (or similar square pan)
Parchment paper or non‑stick spray

Suggested Substitutions or Add‑Ins

Swap almond or cashew butter for peanut butter
Use dairy or plant‑based yogurt if needed (adjust sweetness)
Stir in chopped nuts, chocolate chips, or dried fruit for variety

How to Make Healthy Banana Peanut Butter Greek Yogurt Muffin Bars

Preheat your oven to 350°F (175°C) and line your 8×8-inch pan with parchment or spray it.
In a large bowl, mash the ripe bananas until smooth—this aroma brings me back to Sunday breakfast with my Nonna!
Stir in the peanut butter, Greek yogurt, honey (or maple syrup), egg, and vanilla until fully combined. The mixture will be silky and fragrant.
Add oat flour, baking powder, cinnamon, and a pinch of salt. Gently fold until just combined—don’t overmix.
Spread the batter evenly into the prepared pan.
Bake for 20–25 minutes or until the edges are lightly golden and a toothpick comes out clean.
Let the bars cool completely in the pan before cutting into squares. They’ll firm up nicely—and smell heavenly!

Every bite is soft, sweet, and just a little chewy. The peanut butter adds a creamy richness, and the cinnamon warms it all up. Take a moment to savor that first bite—you’ve earned it!

What to Serve with Healthy Banana Peanut Butter Greek Yogurt Muffin Bars

These bars are wonderful on their own, but pair them with:

A cup of coffee, tea, or matcha
Fresh berries or sliced apple for extra freshness
A smoothie on the side (banana‑cinnamon or berry protein for extra oomph)
A drizzle of extra peanut butter or Greek yogurt topping

Tips for Making It Perfect

Use very ripe bananas for maximum sweetness and moisture.
Don’t overmix once you add the flour—overworking gluten makes muffins tougher.
For extra gooey texture, underbake by a minute or two.
Make ahead: bake and cool completely, then store airtight at room temperature for 2 days or in the fridge for up to 5 days.
Want freezer‑friendly? Wrap individual bars and freeze for up to 3 months—thaw quickly or enjoy frozen like a cool treat.

Storage Instructions

Room temperature: In an airtight container for up to 2 days.
Refrigerator: Airtight container for 4–5 days.
Freezer: Individually wrap bars and freeze up to 3 months. Thaw at room temperature or microwave for 20–30 seconds to enjoy warm.

General Information

These muffin bars blend wholesome American‑style comfort with healthful ingredients that support a balanced lifestyle. Perfect for back‑to‑school lunchboxes, post‑workout snacks, or cozy weekend breakfasts. Banana and peanut butter are classic partners in baking, while Greek yogurt brings extra protein and tenderness.

Frequently Asked Questions

Q: Can I use whole wheat or all‑purpose flour instead of oat flour?
A: Yes, but oat flour gives a softer, more tender crumb. Whole wheat or AP flour works fine—just expect slightly different texture and density.

Q: Are these bars gluten‑free?
A: Yes, if your oat flour is labeled gluten‑free. Otherwise, plain oats can be contaminated with gluten.

Q: Can I use applesauce instead of egg?
A: You can try ¼ cup applesauce as an egg substitute, but the texture may be a bit more tender and moist.

Q: How many bars does this recipe yield?
A: You’ll get about 9 to 12 square bars, depending on your cut size.

Q: Can I make them vegan?
A: Use plant‑based yogurt, flax egg (1 Tbsp ground flax + 3 Tbsp water), and maple syrup to make vegan versions. Texture will be slightly softer.

Conclusion

I hope these Healthy Banana Peanut Butter Greek Yogurt Muffin Bars become your new go‑to for breakfast or snacking—with their protein punch, natural sweetness, and banana‑peanut butter bliss, they’re simply irresistible. If you love these bars, you might also enjoy my [Protein Cookie Dough Bites], [Oatmeal Banana Energy Balls], or [Peanut Butter Banana Smoothie Bowl] recipes using similar wholesome ingredients.

Thanks for baking with me—I’d love to hear how yours turn out! Leave a comment, share a photo (and tag me on Pinterest or Instagram), and let’s bake together soon ✨

Interactive Elements

I’d love your feedback—please leave a review or comment below. Share a photo on Pinterest or tag @poulefrecipe so I can see your creations and feature them!