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Laura

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

Satisfy your cravings with banana peanut butter protein muffins. Perfect for breakfast or a post-workout snack without the guilt.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Desserts, Snack
Cuisine: American, European
Ingredients Equipment Method

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

Equipment

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

Method
 

  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.