Banana Peanut Butter Protein Muffins

Banana and peanut butter are a classic combo, and these banana peanut butter protein muffins bring that comfort to a better-for-you snack you can actually feel good about. They’re soft, fluffy, and lightly sweet—no dry, chalky protein bakes here. You’ll get a nice protein boost without sacrificing taste or texture.

They’re perfect for breakfast-on-the-go, a post-workout bite, or a late afternoon snack. Make a batch on Sunday and you’re set for the week.

What makes these Protein Muffins so delicious?

Most protein muffins turn dense or rubbery. These stay light because the batter balances moisture from bananas with structure from eggs and flour.

A touch of baking powder and baking soda gives them lift. The peanut butter adds richness and flavor without making them heavy. Using whey or a similar protein that dissolves smoothly helps the crumb stay tender.

It’s a smart blend that tastes like a bakery muffin, not a workout bar.

Ingredients you will need

• 3 very ripe bananas (spotty, mashed well)
• 2 large eggs, room temperature
• 1/2 cup creamy peanut butter (natural or regular; see notes in FAQs)
• 1/3 cup maple syrup or honey
• 1/4 cup Greek yogurt (plain, 2% or whole)
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour (or all-purpose)
• 1/2 cup vanilla or unflavored whey protein powder (or a whey/casein blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon (optional but nice)
• 2–4 tablespoons milk (dairy or almond/oat), as needed to loosen batter
• Optional add-ins: 1/3 cup mini chocolate chips, chopped peanuts, or chia seeds

How to make my Banana Peanut Butter Protein Muffins

1. Prep your pan and oven. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray lightly with oil.
2. Mash the bananas. In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
3. Whisk in wet ingredients. Add eggs, peanut butter, maple syrup, Greek yogurt, and vanilla.
   

   Whisk until silky and well combined.

4. Mix dry ingredients. In a separate bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon.
5. Combine gently. Add dry ingredients to wet and fold with a spatula just until no dry spots remain. If the batter is very thick, stir in milk 1 tablespoon at a time until it drops off the spoon easily. Do not overmix.
6. Stir in extras. Fold in chocolate chips, peanuts, or seeds if using.
7. Fill the cups. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
   

   For taller domes, let the filled tin rest 5–8 minutes before baking.

8. Bake. Bake 15–19 minutes, until the tops are set, lightly golden, and a toothpick comes out with a few moist crumbs but no wet batter.
9. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This keeps the texture fluffy and prevents sogginess.

How to Store Homemade Muffins

• Room temperature: Store in an airtight container for up to 2 days. Add a paper towel to absorb moisture.
• Refrigerator: Keep up to 5–6 days.
  

  Warm in the microwave for 10–15 seconds to refresh.

• Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw overnight in the fridge or microwave from frozen for 20–30 seconds.

Why these Protein Muffins are good for you

These banana peanut butter protein muffins give you a balanced snack with whey protein and Greek yogurt, plus healthy fats from peanut butter to keep you full. Ripe bananas add natural sweetness and potassium, while whole wheat flour brings fiber for steady energy.

Compared to standard bakery muffins, they’re lower in added sugar and won’t lead to a mid-morning crash. They’re a smart swap when you want something sweet but still nourishing.

What you should avoid

• Don’t overmix. This makes the muffins tough and dense. Fold gently until just combined.
• Don’t pack the flour. Scoop it lightly or weigh it.
  

  Too much flour leads to dry, crumbly muffins.

• Don’t skip fat entirely. Peanut butter and yogurt prevent dryness. Cutting them too much will hurt the texture.
• Don’t overbake. Pull them once the centers spring back. A couple of minutes too long dries them out fast.
• Don’t use a gritty protein powder. Some plant proteins can make the crumb chalky.
  

  If using plant-based, see Alternatives.

Alternative Ingredients for my Peanut Butter Muffins

• Flour swaps: Use all-purpose flour 1:1. For gluten-free, try a good 1:1 gluten-free baking blend. Almond flour alone won’t work; it needs structural help.
• Protein powder: Whey gives the fluffiest result.
  

  For plant-based, choose a fine-textured blend and reduce to 1/3 cup, adding 1–2 extra tablespoons milk to keep the batter soft.

• Nut-free: Swap peanut butter for sunflower seed butter. Note: it may tint green due to a natural reaction—totally safe.
• Dairy-free: Use coconut yogurt and dairy-free milk. If your protein is plant-based, use the adjustments above.
• Sugar options: Maple syrup, honey, or a liquid monk fruit blend work.
  

  If using a granulated sweetener, add 2 extra tablespoons of milk.

• Add-ins: Try blueberries, diced strawberries, or chopped dates. Keep extras to about 1/3 cup total so the muffins stay light.

FAQ’s for Banana Peanut Butter Protein Muffins

In Conclusion

These Fluffy Banana Peanut Butter Protein Muffins check all the boxes: soft crumb, warm banana-peanut flavor, and real staying power. They’re easy to make, easy to customize, and easy to stash for busy mornings.

With a handful of pantry staples and a bowl, you’ll have a batch ready in under 30 minutes. Keep this recipe on repeat for a snack that actually satisfies.

Fluffy Banana Peanut Butter Protein Muffins – Light, Nutty, and Satisfying

Laura

Satisfy your cravings with banana peanut butter protein muffins. Perfect for breakfast or a post-workout snack without the guilt.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Breakfast, Dessert, Desserts, Snack

Cuisine American, European

Servings 12 servings

Equipment

• 1 large bowl
• 1 medium bowl
• 12 muffin cups
• 1 cupcake tray for 12 muffins

Ingredients

  

• 3 very ripe bananas (spotty, mashed well)
• 2 large eggs room temperature
• ½ cup creamy peanut butter (natural or regular; see notes in FAQs)
• ⅓ cup maple syrup or honey
• ¼ cup Greek yogurt (plain, 2% or whole)
• 2 tsp vanilla extract
• ½ cup white whole wheat flour (or all-purpose)
• ½ cup vanilla or unflavored whey protein powder (or a whey/casein blend)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ tsp ground cinnamon (optional but nice)
• 2-4 tbsp milk (dairy or almond/oat), as needed to loosen batter optional
• ⅓ cup mini chocolate chips, chopped peanuts, or chia seeds optional

Instructions

 

• Prep your pan and oven. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray lightly with oil.
• Mash the bananas. In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups.
• Whisk in wet ingredients. Add eggs, peanut butter, maple syrup, Greek yogurt, and vanilla. Whisk until silky and well combined.
• Mix dry ingredients. In a separate bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon.
• Combine gently. Add dry ingredients to wet and fold with a spatula just until no dry spots remain. If the batter is very thick, stir in milk 1 tablespoon at a time until it drops off the spoon easily. Do not overmix.
• Stir in extras. Fold in chocolate chips, peanuts, or seeds if using.
• Fill the cups. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. For taller domes, let the filled tin rest 5–8 minutes before baking.
• Bake. Bake 15–19 minutes, until the tops are set, lightly golden, and a toothpick comes out with a few moist crumbs but no wet batter.
• Cool. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This keeps the texture fluffy and prevents sogginess.

Keyword banana recipes, high protein, muffin recipes, peanut butter