Description
Make these easy peanut butter banana protein muffins for a healthy and delicious snack or breakfast.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1/2 cup peanut butter (creamy or crunchy)
- 1 cup protein powder (neutral or vanilla-flavored whey or plant-based)
- 3/4 cup whole wheat flour (can substitute almond flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup plain Greek yogurt (or dairy-free coconut yogurt)
- 2 tablespoons honey or maple syrup (optional)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin or line with silicone or parchment liners.
- Mash the bananas in a large bowl until mostly smooth with some small chunks remaining.
- Add peanut butter, Greek yogurt, eggs, honey or maple syrup, and vanilla extract to the mashed bananas. Whisk until combined and creamy.
- In a separate bowl, sift together protein powder, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing.
- Spoon the batter evenly into 12 muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Adjust honey or maple syrup to your sweetness preference.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- You can add chocolate chips or chopped nuts to the batter for extra flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg