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Healthy High-Protein Peanut Butter Banana Muffins: Easy 25-Minute Recipe

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These healthy high-protein peanut butter banana muffins are fluffy, moist, and packed with 12g of protein each. Made with simple ingredients like oat flour, ripe bananas, and creamy peanut butter, they come together in just 25 minutes for a perfect breakfast or post-workout snack.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • ½ cup (130g) creamy peanut butter (natural, no added sugar)
  • 2 large eggs, room temperature
  • ¼ cup (60ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) unsweetened almond milk
  • 1½ cups (180g) oat flour
  • 1 scoop (about 30g) vanilla or unflavored protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts or pecans (optional)
  • 1 tablespoon chia seeds or flax seeds (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth with a few small lumps remaining (about 1 cup).
  3. Add peanut butter, eggs, honey (or maple syrup), vanilla extract, and almond milk to the mashed bananas. Whisk until smooth and well combined.
  4. In a separate bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined (do not over-mix; batter should be thick and slightly lumpy).
  6. If using, gently fold in chocolate chips, nuts, or seeds with about 10 folds.
  7. Scoop batter into prepared muffin cups, filling each about three-quarters full.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown and spring back when pressed.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not over-mix the batter to avoid dense muffins. Use very ripe bananas for natural sweetness. Measure oat flour by spooning into the cup and leveling off. Rotate pan halfway through baking for even browning. Let muffins cool completely before storing to prevent sogginess. Muffins taste even better the next day as flavors meld.

Nutrition

Keywords: high-protein muffins, peanut butter banana muffins, healthy muffins, protein muffins, banana muffins, gluten-free muffins, easy muffin recipe

Find it online: https://daintydine.com/healthy-high-protein-peanut-butter-banana-muffins-easy-25-minute-recipe/