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.
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.
