Peanut Butter, Banana + Bacon Muffins


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These whole wheat peanut butter and banana muffins have fun twist – bacon baked right inside! They bake up tall and fluffy in just about an hour.

 This month Jones Dairy Farm challenged me to come up with a make-ahead breakfast recipe that included bacon. At first, I was stumped. It seemed like nothing I could come up with would keep very well. Then it came to me – muffins! Back-to-school time always puts me in the mood for muffins, and the cool mornings we’ve had for the past week or so have been perfect for baking.

Once I decided on muffins, the hardest part was coming up with a flavor. I briefly considered bacon-blueberry muffins but then decided I wanted something a little more… indulgent. Peanut butter + banana + bacon it was! And yes, they’re fabulous.


Banana and honey keep these muffins nice and moist and there’s about a half slice of Jones Dairy Farm’s dry aged bacon in each one – just enough to be prominent and make them special, but not so much that it completely takes over. Everything works together, but the dominant flavor is definitely the peanut butter.

You can use either whole wheat flour or white whole wheat flour in these muffins. The former will give you a darker muffin (pictured above) with a slightly nuttier “healthy” taste. The latter will result in a lighter golden muffin with a slightly more delicate taste. Whichever you choose, don’t leave out the ground oats – it gives them a lighter texture and adds fiber.


Peanut Butter, Banana + Bacon Muffins 1

Peanut Butter, Banana + Bacon Muffins

Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Calories: 199kcal
Author: Lauren Keating


  • 1 cup whole wheat or white whole wheat flour
  • 1 cup oats ground
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • cup peanut butter
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 egg lightly beaten
  • 2 bananas mashed (about 1 cup)
  • 6 slices Jones Dairy Farm Dry Aged Bacon cooked and crumbled


  • Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, sift together the flour, ground oats, baking powder, baking soda, and salt.
  • In a second mixing bowl, mix the milk, peanut butter, brown sugar, honey, and egg until smooth. Beat in the banana.
  • Gently mix the wet ingredients into the dry ones until just combined – do not overmix. Stir in the crumbled bacon. Divide the batter between the 12 prepared muffin cups.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts
Peanut Butter, Banana + Bacon Muffins
Amount Per Serving
Calories 199 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Fiber 2g8%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

I created this recipe for my client, Jones Dairy Farm. All opinions are my own. Thank you for supporting the companies that help keep me inspired in the kitchen!

By on August 28th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

28 thoughts on “Peanut Butter, Banana + Bacon Muffins”

  1. I can’t wait to make these, they sound amazing – perfect flavor combinations. Where did you get the adorable muffin cups though? Those are perfect!


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