This post may contain affiliate links. Please read our disclosure policy.

If you are looking for a quick breakfast, after-school snack to hold the kids over until dinner, or a before practice pick-me-up… I have found that these high Protein Peanut Butter muffins are perfectTry serving them with these simple homemade juices (for beginners!)

These muffins are great when you need a healthy snack or a breakfast that will keep the kids full for hours.  They are great when we need a snack to give us the energy to make it the rest of the day, too. 

These are just as good as our organic apple muffins!

peanut butter banana muffins

 I didn’t use to make these muffins from scratch— I always just bought the muffin mix, until I realized that the ingredients in the packaged muffins weren’t much different from pre-made cookies (not healthy or nutrient-rich).  You know what they say… “When you know better, you do better.”

I like to use real fruit and real peanut butter to make them healthier.  Oh- and if you love peanut butter, be sure to try these peanut butter chocolate oatmeal bars.   YUM! 

 I also add a little flax seed and wheat germ when I have it on hand. 

Plus, these peanut butter banana muffins only have 106 calories per muffin, making them a really healthy go-to snack or meal.

We are ALWAYS on the go (school, sports, work, games, matches, friends’ houses, grandparents’ house… you get the idea!)  So, these are a really great muffin to have on hand with 10.3 grams of protein.

I just keep them in an air-tight storage container and they are gone in a day.  I often have to double and even triple recipes in our house if I want things to last for more than a day or two.   “Growing boys…”

These are a perfect high-protein meal or snack to grab before school, before practice or before work.

Ingredients You Need: 

You don’t need much to make this this peanut butter banana muffin recipe.  This recipe yields six muffins, more or less, depending on how much batter you put into each muffin cup.  


You can substitute almond butter or another nut butter in place of peanut butter. The recipe can be sweetened with a pinch of brown sugar, sugar free stevia, or a teaspoon of maple syrup.  
You will not need all- flour or baking soda. 

How to make the muffins: 

  • Preheat oven to 350 degrees.
  • In a small bowl, hand- mix all ingredients together except the banana chips. (Mix the peanut butter, mashed banana, oatmeal, egg, 1/2 cups egg white, vanilla protein, and baking powder in a bowl) 
  • Place muffin liners (muffin cups) in each holder of a 12-count muffin pan and spray with a light coat of non-stick cooking spray.
  • Fill each muffin tin around 2/3 of the way full until you are out of batter.
  • Top each uncooked muffin with a few dried banana chips.
  • Place the tray on the center rack of the oven and allow it to cook for 12 min.
  • The tops of the banana chips should be golden brown when they are about done.
  • To check if they are done, insert a toothpick into the center. If the toothpick comes out clean, it means they are done.
    Screen shot of a banana muffin with text above it.

We love these muffins because they  have a rich peanut butter flavor.   They can be eaten warm (sometimes we will put a little butter or maple syrup on them) or at room temperature.    

NO matter how you eat them – you’ll always want more! 🙂  Enjoy! 

More Peanut Butter Recipes: 

Do you want to print out the recipe?  Check it out here ↓ ↓

Peanut Butter Muffins Recipe

Peanut Butter Muffins Recipe

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These are perfect for breakfast, as an after-school snack, or before a sport or activity!


  • 2 Tbsp. Peanut Butter
  • 1 Medium Banana Mashed
  • ¼ Cup Oatmeal (Uncooked)
  • 1 Whole Egg
  • ½ Cup Egg Whites
  • 1 Scoop Vanilla Protein (we use this one- organic)
  • 1 Tsp. Baking Powder
  • Dried Banana Chips


    1. Preheat oven to 350 degrees.
    2. In a small bowl, hand- mix all ingredients together except the banana chips.
    3. Place muffin liners in each holder of a 12 count muffin tray and then spray a light coat of a non-stick cooking spray.
    4. Fill each muffin tin around 2/3 of the way full, until you are out of batter.
    5. Top each uncooked muffin with a few dried banana chips.
    6. Place tray on the center rack of the oven and allow to cook for 12 min.
    7. The tops of the banana chips should be golden brown when they are about done.
Nutrition Information:
Serving Size: 1 muffin
Amount Per Serving: Calories: 106Total Fat: 3.8gCarbohydrates: 8gProtein: 10.3g

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Yum!! I doubled the recipe, only had egg eaters instead of eggwhites, made 18 instead of 12… Only 1 weight watchers point per muffin!!!! Even my kids like these!!

    1. Anywhere- even Walmart or Target in the isle by the vitamins or at a store like GNC (health store)

  2. For 1/2 cup egg whites I’ve read it takes 5 eggs, that’s alot! Is there something else to use in it’s place, or any ideas to use the 5 egg yolks so it’s not a waste?

    1. One reader said that they have used egg beaters. That would be easy & still healthy. 🙂

  3. Do you have to use the protein powder? We won’t use it for a thing else in my house so I’d rather not buy it if I don’t have to.

    1. No- I think some people have done it w/o that (you could always add in a little more oatmeal maybe- to balance out the dry ingredients?)

  4. I’ve read the post about the egg whites, I don’t have egg beaters.. :-/ is there something else I could sub for that? Can I use the whole egg? Will it mess it up? I don’t want to waste five eggs

    1. I would probably use 2 or 2 1/2 whole eggs, but I don’t want to tell you to do it & then it turn out bad. But… if it were for our family, I’d just go w/ the whole eggs. 😉

      1. I just made these and they are wonderful. I quadrupled the recipe. I used 8 whole eggs instead of the egg whites and the consistency was perfect! I also added chopped walnuts to the batter. I got 24 muffins and 9 mini muffins out of the batch. I topped the batter with a mixture of chopped banana chips and walnuts, so they look fabulous! I baked the muffins for 14 minutes, and the minis for 8 minutes.

        The only thing I will add the next time is a bit of honey or coconut sugar to sweeten them a bit more. 🙂

  5. Hi
    I wonder how much a scoop is? Cant find any konverter for this, in Sweden we use deciliters bur foundation how much a cup is :).
    I’ll hope you can help me.

    1. There is a scoop in the protein powder container, so use the scoop in it. If for some reason your protein powder does not have a scoop, I scoop is equal to 40 grams. I hope that helps.

  6. I made these, tripled recipe, minus the protein, and it barely made 12. They are cooking now so hoping they are yummy.

  7. They are in the oven now. I added some chocolate chips to a few to try. The batter was very liquid, I even added extra protein and oatmeal and it was still quite liquid. I checked and double checked the measurements. Keeping my fingers crossed that they turn out well!

    1. Good luck! 🙂 My friend just made them & she added a little extra oatmeal & chocolate chips, too – she said they were great. How were yours?

  8. It probably only uses one egg so you just get the protein from the other 5 egg’s whites, without getting the cholesterol from the yolk. Egg white protein powder is sold as well as other protein powder types. I don’t mind extra yolks for us since we don’t have a cholesterol issue, but jm curious to see how it changes the recipe. The yolks have a different consistency in baked goods. Maybe look up a white cake recipe and a yellow cake recipe and see if any other ingredients change besides just the eggs? I think I’ll make a batch each way as an experiment. 😉

    1. my recipe was slightly tweaked but I had 2 muffins for 178 calories. I only made 6 not 12

  9. No flour?? Getting them ready to go in the oven… batter is REALLY liquid, I am a baker, keep going back to recipe to see if I missed the flour?? Will make as written and let you know…