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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 perfect! Try 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!
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.
- 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.
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
These are perfect for breakfast, as an after-school snack, or before a sport or activity!
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, hand- mix all ingredients together except the banana chips.
- Place muffin liners in each holder of a 12 count muffin tray and then spray a light coat of a 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 tray on the center rack of the oven and allow to cook for 12 min.
- The tops of the banana chips should be golden brown when they are about done.
Nutrition Information:
Serving Size: 1 muffinAmount Per Serving: Calories: 106Total Fat: 3.8gCarbohydrates: 8gProtein: 10.3g
These are delicious! I just made them and was nervous to take my first bite because oatmeal/protein recipes tend to be chalky but I enjoyed it so much I had a second! I only got 6 muffins but that was fine with me because I would’ve eaten 3-4 small ones 😉 I subbed PB for PB2, used 2 XL eggs instead of any egg whites and omitted banana chips. MyFitnesspal says for 2 of 6 muffins: 178Cals, 18C, 5F, 18P. Wish I had made a bigger batch! Thanks 🙂 Also posting to my IG
Awesome! I’m glad that you liked them!
how many tbs of pb2 did you use in place of the normal pb? just bought my first container of pb2 and i’m somewhat unsure of how to sub it in for normal pb correctly. thanks 🙂
Made these following the recipe exactly…they were delicious! Batter was not runny at all and I got 8 muffins. My daughter loved them!
Oh, I’m glad!!
My hubby and I keep unflavored protein powder in the house as we like to add it to fruit smoothies and don’t want them tasting like vanilla or chocolate. I made this recipe with it and its a bit tasteless. (I even added a few drops of vanilla extract) Do you think the fact that the protein powder is not vanilla made that big of a difference?? My second problem is, I had to bake for 20 minutes to get the muffin to form. I KNOW that had nothing to do with unflavored powder. LOL! So what am I doing wrong?? Help please!!
I have no idea!! 🙂 Sorry!!
Bummer! I was hoping to get some type of insight. I’m new to baking, but love your recipes. I’m going to try to add a bit more vanilla extract and cook a tad shorter. I’m sure I can get them to rise in 18 min if I do not have to keep opening the door every 2 min since the 12 mark to see if they are done. Trying again today, wish me luck!!
haha! Good luck!! keep me posted. 🙂
My daughter is allergic to oats, can I substitute with whole wheat?
My daughter is allergic to oats, can I substitute it with whole wheat flour?
I’ve never tried, but let me know how they turn out.
Would these be okay for someone on a low sodium/diabetic diet?
I’m making these now and hope they turn out. My batter was thin and only made 12. Sounds yummy though!
Oh! Yum!
I want to use some of your material on my site. I’ll give you a reference in the page if that is okay with you?
Fantastic recipe. I doubled the recipe using 2 tbsp of peanut butter and 2 tbsp of PB2. For the protein powder I used vanilla pea powder and the results were just amazing.
Thanks so much for this incredible and versatile recipe.
Hi. Can i get away with leaving the protein powder out of the peanut butter muffins?
Thanks
I’ve never tried? Sorry!
I made these the other day using Chocolate Shakeology and YUM!! I got 8 muffins and had to bake about 20 minutes but delish!