Hershey’s 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! 

Makes 16 servings (3 mini muffins per serving)


1 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)


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

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

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

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

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


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.

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