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Peanut Butter Banana Protein Muffins

These moist, protein-packed muffins combine ripe banana and creamy peanut butter with a touch of cinnamon for a breakfast or snack that travels well. They’re quick to mix, rest briefly, and bake into portable, satisfying muffins.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12

Ingredients

Wet ingredients

  • 1 cup mashed ripe banana (about 2 medium)
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk (dairy or unsweetened plant milk)
  • 2 Tbsp maple syrup or honey

Dry ingredients

  • 1 cup whole wheat pastry flour (or all-purpose)
  • 3/4 cup vanilla or unflavored whey protein powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon

Mix-ins & topping (optional)

  • 1/3 cup chopped roasted peanuts or chopped dark chocolate plus a few extra for sprinkling on top

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  • In a medium bowl whisk the mashed banana, peanut butter, eggs, Greek yogurt, milk, and maple syrup until smooth and uniform in texture.
  • In a separate large bowl combine the whole wheat pastry flour, protein powder, baking powder, baking soda, salt, and cinnamon; stir with a fork to evenly distribute the leavening.
  • Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined — a few streaks of flour are OK. Fold in the chopped peanuts or chocolate if using. Do not overmix.
  • Let the batter rest for 8–10 minutes at room temperature to hydrate the protein and flour; the batter will thicken slightly.
  • Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Smooth the tops and sprinkle a few chopped peanuts or chocolate pieces on each muffin if desired.
  • Bake on the middle rack for 18–22 minutes, rotating the pan halfway through baking for even color. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Notes

Tip: Warm a muffin for 10–15 seconds in the microwave and spread a thin smear of extra peanut butter for an indulgent bite. Texture note: resting the batter briefly yields a moister crumb when using protein powder.
This recipe is an original creation inspired by classic Peanut Butter Banana Protein Muffins flavors. All ingredient ratios and instructions are independently developed.