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Healthy High-Protein Peanut Butter Banana Muffins

healthy high-protein peanut butter banana muffins - featured image
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Soft, flavorful muffins packed with protein from Greek yogurt and protein powder, made with ripe bananas and peanut butter. Ready in about 30 minutes, they’re perfect for breakfast, post-workout snacks, or using up overripe bananas.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1/2 cup natural peanut butter
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup vanilla or unflavored protein powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons peanut butter, warmed (for swirl topping)
  • 2 tablespoons mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small chunks.
  3. Add the peanut butter, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the whole wheat flour, protein powder, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle mini chocolate chips on top if using.
  7. Warm the 2 tablespoons of peanut butter in the microwave for about 10 seconds until runny. Drizzle a small amount over each muffin and swirl gently with a toothpick or knife.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid tough muffins. Use room temperature ingredients for best results. Measure protein powder correctly by scooping and leveling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free yogurt and protein powder. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: high-protein muffins, peanut butter banana muffins, healthy muffins, banana muffins, protein muffins, easy breakfast, meal prep muffins

Find it online: https://bakebelle.com/healthy-high-protein-peanut-butter-banana-muffins-easy-30-min-recipe/