By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
242 cal · 50 min
Peanut Butter, Banana and Bacon Muffins
Recipe GLPR111ef0cd4cd5ec
Hearty whole grain muffins combining creamy peanut butter, sweet mashed banana, and savory crispy bacon. These muffins feature a tender crumb from ground oats and whole wheat flour, sweetened with honey and brown sugar. Perfect for breakfast or a satisfying snack.
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Ingredients
1 cup whole wheat flour
1 cup ground oats
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
½ cup peanut butter
½ cup brown sugar
¼ cup honey
1 egg, lightly beaten
2 bananas, mashed (about 1 cup)
6 slices bacon, cooked and crumbled
Directions
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, sift together the whole wheat flour, ground oats, baking powder, baking soda, and salt.
Cook the bacon slices until crispy, then transfer to a paper towel to drain. Once cooled, crumble into bite-sized pieces.
In a separate bowl, whisk together the milk, peanut butter, brown sugar, honey, and beaten egg until smooth and well combined.
Add the mashed bananas to the wet mixture and stir until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together until just barely combined—do not overmix, as this will result in dense muffins.
Fold in the crumbled bacon pieces until evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and allow muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Comments
These muffins use common Charlotte-area ingredients—peanut butter, bacon, banana, eggs—all easily found at Harris Teeter, Food Lion, or Walmart with no special stops needed. At roughly 60 cents per serving (accounting for whole wheat flour, honey, and a full pound of bacon), the cost is reasonable for a protein-rich breakfast item. The stated 50 minutes is honest for mixing and baking, though expect 10 extra minutes if you cook bacon from raw. They reheat well in a toaster oven for several days, making them practical for weeknight meal prep, but the banana-heavy crumb can turn dense by day three if stored poorly.
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