High Protein Peanut Butter Banana Muffins Recipe Everyone Will Want!

Last updated: July 2025 — we added new storage tips, allergy swaps, and kid-friendly ideas!

If you’re looking for a quick breakfast, an after-school snack to hold the kids over until dinner, or a before-practice pick-me-up, these high-protein Peanut Butter Banana Muffins are perfect. They’re easy to make, freezer-friendly, and kid-approved! Try serving them with one of our simple homemade juices for a healthy boost.

We almost always have too-ripe bananas sitting on the counter (they seem to ripen faster than we can eat them), and this is one of my favorite ways to use them. These muffins are quick, packed with protein, and keep the kids full for hours — perfect for school mornings, busy afternoons, or fueling up before sports practice.

Honestly, they’re right up there with our organic apple muffins — and that’s saying a lot.

 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.
It’s true what they say about ‘growing boys’…

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

Why We Keep Coming Back to This Recipe

This recipe checks every box: it’s fast, freezer-friendly, and keeps my kids full between meals. I’ve tried so many banana muffins over the years, but the peanut butter in this one makes it feel like a snack and a treat, without tons of sugar.

Ingredients You Need: 

You don’t need much to make this peanut butter banana muffin recipe. You don’t even need all-purpose flour to make them! With just a few ingredients, this recipe yields six muffins, more or less, depending on how much batter you put into each muffin cup.  

• 2 Tbsp. Peanut Butter
• 1-2  mashed bananas (use ripe bananas)
• 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

Substitutions: 

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.

  

Make It Work for Your Family

Whether you’re baking for a class party or looking for a high-protein snack for busy afternoons, this recipe is easy to tweak. They have a rich peanut butter flavor, so they taste great no matter how you decide to top them (or not!)

• No peanut butter? Swap for almond butter, SunButter, or Greek yogurt.
• Make it fun for kids: Add a few mini chocolate chips or drizzle with honey before baking. Or, after baking, top with a bit of butter or drizzle with warm maple syrup. (Plus, a study published in Nutrition Journal found that when parents and children cooked together, kids consumed healthier foods.)
• Make it work for you: Eat them warm, cold, or at room temperature. These are versatile! No matter how we make them, we love these muffins!   
• Want to freeze them? Let the muffins cool completely, then store in an airtight container in the freezer for up to 3 months. Reheat for 10–15 seconds in the microwave.

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

FAQs About Peanut Butter Banana Muffins

More Peanut Butter Recipes: 

• Organic Apple Muffins 
• Gluten Free Cinnamon Cake
• Oatmeal Peanut Butter Bars

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

Allergy Swaps:

• Nut-free option: Use SunButter or Wowbutter instead of peanut butter.
• Dairy-free? Swap Greek yogurt for a dairy-free alternative.