How to Cook Peanut Butter-Banana Protein Muffins
These healthy Peanut Butter-Banana Protein Muffins are made with just 10 ingredients and are loaded with chocolate chips. Plus they’re gluten free and packed full of protein!
Ingredients
Serves: –+
- All-purpose flour 1 3/4 Cups
- Peanut butter-chocolate whey protein powder ½ Cups
- Baking Powder 1 Teaspoon
- Cinnamon 1 Teaspoon
- Baking soda ½ Teaspoon
- Kosher salt ½ Teaspoon
- Brown Sugar ½ Cup
- Greek Yogurt ½ Cup
- Coconut Oil 6 Tablespoons
- Vanilla Extract 1 Teaspoon
- Eggs 2 Large
- Mashed very ripe banana 1 3/4 Cups
- Creamy peanut butter ½ Cup
Per serving
Calories: 295 kcal
Proteins: 10 g
Fats: 14 g
Carbohydrates: 34 g
Method
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Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
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Whisk the flour, protein powder, baking powder, cinnamon, baking soda and salt in a medium bowl until combined.
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Whisk the brown sugar, yogurt, coconut oil, vanilla and eggs in a separate large bowl until well combined. Stir in the mashed banana, then the flour mixture until just combined. Fill each paper liner halfway with batter, then top each with 2 teaspoons peanut butter. Top evenly with the remaining batter (the paper liners should be nearly full).
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Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Note:
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.
