Peanut Butter Banana Protein Muffins

It is pretty rare for me to post recipes that aren’t my own creation. Really, the recipe development is my favorite part of this whole blogging thing. I love when an idea pops in my head, I make it happen, take a picture, write about it, post it here, and then hear what you guys think. I love it, it is super satisfying that a little thought I had becomes a reality in your kitchen. I love it even more when you comment, post on instagram or tell me on Facebook. You guys make my day over and over. And for that, I am so super grateful!

Peanut Butter Banana Protein Muffins

Today’s muffins were not my idea, they were Averie’s. She had me at peanut butter and banana, but when I realized there was no flour in these I was sold! Gluten free flour can get pretty pricey so if I can make muffins for breakfast that have absolutely NONE in it, I am game! I did alter the recipe a bit because I needed twelve big filling muffins.

Your probably wondering what makes a muffin a muffin if there isn’t anything to bake with! Turns out, magical things happen when you blend up a couple of well chosen ingredients. These little guys are full of ripe bananas, peanut butter, honey, protein powder, chocolate chips, and a bit of baking powder. Just toss all of your ingredients right into your blender, give it a whirl and your nearly done!

Peanut Butter Banana Protein Muffins

I love that they are basic pantry staples you probably already have on hand. And I don’t know about you, but I find my self almost always having a couple extra ripe bananas around! Now, finally a recipe to use them up that isn’t banana bread! :)

Just in case your looking for a quick, easy and healthy snack keep this one in mind. We loved it for breakfast with a big tall glass of milk, but you could also leave out the chocolate chips and have an excellent road trip snack! Easy to pack and no mess!

5.0 from 3 reviews
Peanut Butter Banana Protein Muffins
Cuisine: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 large brown bananas
  • 1 cup creamy peanut butter
  • 2 eggs
  • ¼ cup honey
  • 4 tablespoons protein powder
  • 1 tablespoon vanilla extract
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 400
  2. Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth.
  3. Using a spatula or spoon lightly stir in the chocolate chips
  4. Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop)
  5. Bake 12-14 minutes or until muffins have set.

Peanut Butter Banana Protein Muffins

Recipe inspired by and adapted from Averie Cooks.

Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, connect with her on Twitter, Facebook, Google+ and Pinterest.

Comments

    • says

      Mine too! I think this is going to become my go to for a quick healthy snack! I love that all of the ingredients are things you probably already have on hand!

    • says

      Hey Natalie! I used Myofusion in the peanut butter flavor, it just happened to be what I had on hand. But I would imagine anything would work! It is the same protein powder I use for the peanut butter granola bars on the site. It is pretty darn good in stuff but I don’t like to drink it by itself. Ha! :)

  1. Jamie says

    These muffins are every bit as amazing as they look (and so quick and simple!), thank you so much for sharing! My husband and I have been bringing these along on hikes this past week, and they’ve been perfect! Every time I eat one, I’m still in awe that there’s no flour included, they have a wonderfully moist and cakey texture. I have a feeling these are going to be an instant staple in my kitchen repertoire– thank you again for posting!!

    • says

      Jamie, I love love love getting feedback! I am so glad you and your husband enjoyed this. These are great snacks for hiking! They pack a nutritional punch and are easy to take with you! I am working on some other flourless, healthy treats, hopefully they turn out as good as this one! Thank you so much for taking the time to let me know what you think! :)

  2. Jenni says

    I don’t have any honey on hand, is it ok to use brown sugar and how much would i use to substitute? Would it taste different with brown sugar?

    • says

      Hi Jenni! I have only made them as written. I am not sure it would work the same with brown sugar, since honey is a liquid and sugar is a solid. I would guess the only real substitution would be maple syrup.

  3. Allison says

    Any idea what the carb count in these muffins might be?? Making them for a gluten intolerant/type 1 diabetic, minus the chocolate chips. Thanks!

  4. Cynthia says

    What a treat! These muffins look so delicious. I really want to try them now. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  5. Bonnie Traynor says

    I just made these muffins and I used regular chocolate chips so the tops sunk a bit but the texture is nice and the taste is good. I just wonder if I add a bit of almond flour if it would make them “fluffier”. What are your thoughts?

  6. Jen B says

    Are the chocolate chips necessary to make these taste good? Would they be sweet enough without them? I’m not really a fan of chocolate chips in my muffins (I know, crazy)

    • says

      Hi Jen! I would say without the chocolate chips these are lightly sweet muffins. You still have the sweetness from the honey and the peanut butter so they will definitely still taste great, just not as sweet without the chocolate! I hope that helps!

    • says

      You could certainly try Stephanie! However I have only made it as written. One thing to keep in mind if you try, the honey is a liquid and the stevia is a powder, so you may need to add a little water or milk to accommodate. I would guess 2-3 tablespoons of liquid would do the trick. I think the taste and texture should be fairly similar.

  7. MarGal says

    Just what I was looking for for my 18-yo son’s cross-country road trip! I’m going to leave out the choc chips and put a few almonds on top. Thank you for sharing!

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