Peanut Butter-Banana Protein Muffins

Peanut butter and bananas come together perfectly in these protein-packed muffins. The batter gets its boost from Greek yogurt and protein powder plus a gooey peanut butter center that turns each bite into a treat. Each muffin delivers a satisfying ten grams of protein – the perfect breakfast companion or afternoon pick-me-up.

Ingredients

• All-purpose flour: gives structure and tenderness to the muffins Always spoon and level for the best results
• Peanut butter chocolate whey protein powder: brings protein and flavor Choose one with at least twenty grams of protein per serving
• Baking powder: helps the muffins rise for a soft crumb
• Ground cinnamon: infuses each bite with warm spice
• Baking soda: helps balance acidity and supports rising
• Kosher salt: enhances both the sweetness and nutty taste
• Light brown sugar: keeps muffins moist with a mellow caramel note
• Plain whole milk Greek yogurt: adds tang moisture and more protein Opt for unsweetened yogurt
• Refined coconut oil: acts as the fat for tenderness and a gentle coconut aroma Use refined to keep the flavor subtle
• Pure vanilla extract: ties the flavors together Don’t skimp on quality
• Large eggs: bind everything and add richness
• Mashed very ripe bananas: contribute sweetness and moisture Look for bananas with deep brown spots
• All-natural creamy peanut butter: forms the delicious gooey center Choose one with just peanuts and salt for the purest flavor

Step-by-Step Instructions

Prep the Oven and Pan:

Set an oven rack in the center of your oven and preheat to 350 degrees F Line a standard muffin tin with paper liners to prevent sticking and help with easy removal

Mix Dry Ingredients:

In a medium bowl whisk together the flour protein powder baking powder cinnamon baking soda and salt Until well combined this blend ensures even distribution and prevents pockets of leavening or spice

Combine Wet Ingredients:

In a large bowl whisk the brown sugar Greek yogurt coconut oil vanilla and eggs together until smooth and fully incorporated Stir in the mashed bananas at this stage naturally sweetening and moistening the base

Combine Wet and Dry Add Banana:

Pour the dry mixture into the wet bowl Stir gently using a spatula or wooden spoon until just combined Overmixing can make the muffins dense

Fill Liners and Add Peanut Butter:

Spoon batter into liners filling each halfway Using two teaspoons carefully drop a dollop of peanut butter into the center of each then cover with the remaining batter The liners will be nearly full

Bake the Muffins:

Bake for thirty to thirty-five minutes Muffins should be golden brown and springy and a toothpick inserted should come out clean except for melted peanut butter

Cool and Store:

Let the muffins rest five minutes in the pan then move them to a wire rack to cool completely Store in an airtight container for up to four days

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Storage Tips

Store muffins in an airtight container at room temperature for up to four days For longer keeping freeze them in a single layer before transferring to a sealed bag Defrost at room temp or microwave gently to keep them moist

Ingredient Substitutions

Swap the whey protein for a plant based powder if you prefer dairy free Muffins will still be tender and packed with protein Gluten free flour blends can replace all-purpose flour for those sensitive to gluten Use sour cream or non dairy yogurt in place of Greek yogurt if needed

Serving Suggestions

Enjoy with a cup of Greek yogurt and berries for a complete breakfast or add a hard-boiled egg for even more staying power These muffins make a great lunchbox snack on their own

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A Bit of Context

Peanut butter and banana is a classic American combo loved for its balance of sweet and salty richness Adding protein is a modern twist that helps satisfy hunger longer This simple muffin recipe gives a fun nutritious update to an old favorite

Recipe FAQs

→ Can I substitute another nut butter for the peanut butter?

Yes, almond or cashew butter works well but may slightly adjust the flavor and texture.

→ What kind of protein powder is best?

Choose a peanut butter-chocolate whey protein with at least 20 grams of protein per serving for best results.

→ How do I keep the muffins moist?

Use ripe bananas, measure flour carefully, and avoid overmixing the batter to retain a tender texture.

→ Can I make these muffins gluten free?

Swap the all-purpose flour for a gluten-free blend suitable for baking and follow package substitution guidelines.

→ How do I store the muffins?

After cooling, keep muffins in an airtight container at room temperature up to 4 days, or freeze for longer storage.