Thank you so much for stopping by today, friends! I’m beyond excited to share one of my absolute favorite muffin recipes—Peanut Butter Banana Muffins with a Cinnamon Swirl. Just typing that title makes my mouth water! These muffins combine the natural sweetness of ripe bananas, the nutty creaminess of peanut butter, and the cozy spice of cinnamon in every bite. They’re hearty, comforting, and just the right balance of wholesome and indulgent.
If you love recipes that fill your kitchen with the warm smell of baked goods while also being quick enough for a busy weekday, this one is for you. And hey—if you’re new here, don’t forget to subscribe by email so you never miss a recipe from my kitchen to yours.
Overview of Recipe Content
What these muffins are:
These muffins are a cross between a wholesome breakfast and a sweet treat. They’re filling enough for a grab-and-go breakfast, but special enough for brunch or even dessert with a scoop of vanilla ice cream.
Why you’ll love them:
- Moist and fluffy with just the right amount of sweetness.
- Packed with protein and healthy fats from peanut butter.
- Naturally sweetened with bananas and a touch of maple syrup or honey.
- That gorgeous cinnamon swirl makes them feel bakery-style without extra effort.
Taste profile:
Think banana bread meets peanut butter cookies, with a ribbon of cinnamon sugar running through for that little extra. Sweet, nutty, warmly spiced, and oh-so-satisfying.
Health/nutritional benefits:
- High in protein thanks to Greek yogurt and peanut butter.
- Bananas provide potassium and natural sweetness.
- Can be made with whole wheat flour for added fiber.
Ingredients you’ll need:
- 2 ripe bananas, mashed
- ½ cup peanut butter (unsweetened)
- ¼ cup maple syrup or honey
- 2 eggs
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Cinnamon Swirl:
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Tools needed:
- Mixing bowls
- Whisk or electric mixer
- Muffin tin & liners
- Measuring cups & spoons
Substitutions & Additions:
- Swap almond butter or cashew butter for peanut butter.
- Use coconut sugar instead of brown sugar.
- Add chocolate chips or chopped nuts for extra texture.
- Make it gluten-free with oat flour or a 1:1 gluten-free blend.
How to Make Peanut Butter Banana Muffins with a Cinnamon Swirl
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mash bananas in a mixing bowl until smooth. Whisk in peanut butter, maple syrup (or honey), eggs, Greek yogurt, and vanilla until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine wet & dry: Gently fold the dry mixture into the wet until just combined—don’t overmix.
- Prepare cinnamon swirl: Mix brown sugar and cinnamon together in a small bowl.
- Layer & swirl: Fill muffin cups halfway with batter, sprinkle a bit of cinnamon sugar, then top with more batter. Swirl gently with a toothpick or knife.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before enjoying—though I won’t judge if you eat one warm from the pan!
What to Serve with Peanut Butter Banana Muffins
- A hot latte or cappuccino for a cozy breakfast.
- Fresh fruit salad for a balanced brunch.
- A drizzle of extra peanut butter or a pat of butter for indulgence.
- Pair with my Chocolate Chip Banana Bread for a banana-themed brunch spread!
Tips for Making It Perfect
- Use very ripe bananas—the spottier, the better! They’ll give maximum sweetness.
- Don’t overmix the batter or your muffins will turn dense.
- For bakery-style tops, sprinkle a little extra cinnamon sugar before baking.
- Store at room temperature for up to 3 days, or freeze for later.
Storage Instructions
- Room temperature: Keep in an airtight container for up to 3 days.
- Fridge: Store up to 1 week. Warm in the microwave before eating.
- Freezer: Wrap individually and freeze up to 2 months. Thaw overnight or reheat in the oven.
General Information
Banana and peanut butter are a classic American combo—nostalgic, comforting, and timeless. Adding a cinnamon swirl elevates these muffins from “just another breakfast” to something you’ll want to show off at brunch. Perfect for fall mornings, holiday baking trays, or weekday meal prep.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend or oat flour.
2. Can I skip the Greek yogurt?
You can swap it with sour cream, applesauce, or more mashed banana.
3. How can I make these muffins vegan?
Replace eggs with flax eggs, use a dairy-free yogurt, and maple syrup instead of honey.
4. Can I reduce the sugar?
Yes, you can cut the sweetener to 2 tbsp if your bananas are extra ripe.
5. Can I make these into mini muffins?
Absolutely—bake for 10–12 minutes instead.
Conclusion
These Peanut Butter Banana Muffins with a Cinnamon Swirl are everything you need in a muffin: moist, sweet, nutty, and cozy with a little swirl of spice. Whether for breakfast, a lunchbox treat, or a sweet midnight snack, they’re bound to become a household favorite.
If you loved these, you might also enjoy my Healthy Blueberry Muffins or Banana Oatmeal Pancakes.
Interactive Elements
I’d love to see your muffins! If you make this recipe, leave a review below, share your photos on Pinterest @poulefrecipe, or tag me on Instagram so I can cheer you on!
Nutritional Information (per muffin, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 210 | 7g | 27g | 12g | 9g | 3g | 160mg |
Peanut Butter Banana Muffins with a Cinnamon Swirl That Will Make You Smile
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist, fluffy Peanut Butter Banana Muffins with a sweet cinnamon swirl. A wholesome, protein-packed breakfast or snack that feels indulgent and cozy.
Ingredients
2 ripe bananas, mashed
½ cup peanut butter (unsweetened)
¼ cup maple syrup or honey
2 eggs
½ cup Greek yogurt
1 teaspoon vanilla extract
1 ½ cups whole wheat or all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons brown sugar
1 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Mash bananas and whisk with peanut butter, sweetener, eggs, yogurt, and vanilla.
3. Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
4. Fold dry into wet ingredients until just combined.
5. Mix brown sugar and cinnamon for the swirl.
6. Fill muffin cups halfway, sprinkle swirl mixture, top with more batter, swirl gently.
7. Bake 18–22 minutes, until toothpick comes out clean.
Notes
Use very ripe bananas for best flavor.
Sprinkle extra cinnamon sugar on top for bakery-style muffins.
Store in freezer up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
