These Peanut Butter Banana Protein Muffins are an easy gluten-free breakfast idea. These easy muffins are packed with healthy ingredients, the perfect way to start your day!
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!
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 12 big filling muffins.
You’re 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!
I love that they are basic pantry staples you probably already have on hand. And I don’t know about you, but I find myself 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!
Ingredients in Protein Muffins
These protein powder muffins call for a handful of simple ingredients I bet you have already. Here’s what you’ll need to make this recipe:
- Peanut butter
- Protein powder
- Vanilla extract
- Baking powder
- Chocolate chips
What Type of Protein Powder Should I Use?
I used Myofusion in the peanut butter flavor, because it just happened to be what I had on hand. But I would imagine anything would work! If using a flavored protein powder, be sure to pick a flavor that goes well with peanut butter and banana.
Can I Use a Sugar Substitute Instead of Honey?
You could certainly try, however I have only made it as written. One thing to keep in mind if you try using a sugar substitute like Stevia is that honey is a liquid and Stevia is a powder.
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.
How to Make Banana Protein Muffins
These healthy protein muffins are so simple to make! Just add all the ingredients to a blender (except the chocolate chips, that is) and blend until smooth. Mix the chocolate chips in by hand.
Divide the muffin batter between 12 greased muffin cups and bake until done. So easy, right?
Tips for Making High Protein Muffins
- I recommend using mini chocolate chips as they don’t sink to the bottom of the muffins like regular chocolate chips tend to do.
- You’re welcome to omit the chocolate chips or swap them out for another mix-in, like butterscotch chips, peanut butter chips, dried fruit, etc.
- These protein powder muffins freeze beautifully! Let them cool completely, then store in the freezer for up to 3 months. To thaw, place on the counter for an hour or so.
More Low-Carb Muffin Recipes:
- Keto Double Chocolate Chip Muffins
- Keto Pumpkin Muffins
- Flourless Chocolate Protein Muffins
- Keto Ham, Egg, & Cheese Muffins
- 2 large brown bananas
- 1 cup creamy peanut butter
- 2 eggs
- 1/4 cup honey
- 4 tablespoons protein powder*
- 1 tablespoon vanilla extract
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- Preheat oven to 400F.
- Place all ingredients except the chocolate chips in a blender. Blend mixture approximately 30-45 seconds or until completely smooth.
- Using a spatula or spoon lightly stir in the chocolate chips.
- Spray a standard muffin tin with cooking spray and scoop batter into muffin tin (I use an ice cream scoop).
- Bake 12-14 minutes or until muffins have set.
*Protein powder: use the protein powder of your choice. I've used many different brands and flavors.
Recipe adapted from Averie Cooks.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 250mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 9g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
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