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  • Breakfast

    Peanut Butter Banana Muffins

Baking for breakfast never tasted so good – not only are these made with real milk and Hershey’s Syrup, but they pair perfectly together too! 

  • 16


  • 11


  • 170



  • ½ cups mashed overripe banana (about 3-4 medium)
  • ½ cup real milk
  • ½ cup creamy salted natural peanut butter, more for topping if desired 
  • ⅓ cup Hershey’s Chocolate Syrup, more for topping if desired
  • 1 large egg
  • 2 tablespoons avocado oil (or other neutral-flavored cooking oil)
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups white whole wheat flour
  • 1 teaspoon ground cinnamon 
  • 1 ¼ teaspoons baking soda
  • ½ cup Hershey’s semi-sweet chocolate chips (optional)


Heat oven to 325°F. Grease mini muffin pan.

Whisk bananas, milk, peanut butter, Hershey’s Chocolate Syrup, egg, oil and vanilla until smooth.

Combine dry ingredients. Pour the wet ingredients into the dry ingredients – mix!

Dispense into muffin cups. Bake for 12-14 minutes.

Drizzle with melted peanut butter and Hershey’s Chocolate Syrup. Enjoy up to 3 at a time!

Recipe & photo by: Elle Penner, RD of According to Elle.


170 calories; 8g fat; 2g saturated fat; 15mg cholesterol; 4g protein; 24g carbohydrates; 3g fiber; 120mg sodium; 23mg calcium. Nutrition figures based on using lowfat white milk and do not include optional ingredients.