High Protein Peanut Butter Banana Muffins Recipe Everyone Will Want! (2024)

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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!

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 them from scratch- I always just bought the packet, until I realized that the ingredients in the packaged muffins weren’t much different from pre-made cookies. Now that I know better… I 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, friend’s houses, grandparent’s 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 snackto 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 banana (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 purpose 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 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.
• TO check if they are done, you can insert a toothpick in the center. If the toothpick inserted into the middle 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:

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

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

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!

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

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.

See Also

Oven Fried Chicken Breast Recipe - The Cookie Rookie®

Nutrition Information:

Serving Size: 1 muffin
Amount Per Serving:Calories: 106Total Fat: 3.8gCarbohydrates: 8gProtein: 10.3g