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Wooden plate with banana muffins.

Whole Grain Peanut Butter Banana Muffins

Whole grain muffins filled with bananas and peanut powder and topped with a peanut butter crumble. Packed with fiber and protein, these muffins are sure to keep you satisfied.
Course Breakfast, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12
Calories 250kcal



  • 1 cup white whole wheat flour
  • cup all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup Jif Peanut Powder
  • 3 medium sized ripe bananas mashed
  • ¾ cup granulated sugar
  • 1 large egg
  • cup canola or vegetable oil
  • 1 tablespoons milk

Peanut Butter Crumb Topping:

  • ¼ cup brown sugar
  • 3 tablespoons all purpose flour
  • 3 tablespoons Jif peanut powder
  • pinch salt
  • 3 tablespoon cold unsalted butter cut into small pieces



  • Preheat oven to 350°F. Grease a 12-count muffin tin, or line with paper liners.
  • In a medium bowl whisk flours, baking soda, salt, and peanut powder.
  • In a large bowl whisk mashed bananas, sugar, egg, oil, and milk until combined. Add dry ingredients to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Be careful not to over-mix, as this will lead to a tough muffin. Divide the batter between 12 muffin cups and set aside.

Crumb topping:

  • In a small bowl, combine brown sugar, flour, peanut powder, and salt. Add butter and rub the butter into the dry ingredients with your fingers until it is fully incorporated. The mixture should resemble wet sand. Crumble on top of the muffins.
  • Bake muffins for 17-20 minutes, until a toothpick inserted into the center comes out clean. Place pan on a wire rack to cool.


Calories: 250kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 216mg | Potassium: 131mg | Fiber: 2g | Sugar: 21g | Vitamin A: 150IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 0.6mg