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. Even more, I love 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. To get the full, printable recipe card simply keep scrolling. You will need:
- Bananas, Peanut butter (any nut butter will work), Eggs, Honey
- Protein powder, Vanilla extract, Baking powder, Salt, and Chocolate chips
What Type of Protein Powder Should I Use?
Any protein powder will work, we have used many different varieties in this recipe and they all come out perfectly. Simply choose a protein powder with a flavor you enjoy.
Can I Use a Sugar Substitute Instead of Honey?
You can use another liquid sweetener in this recipe such as maple syrup, or a sugar free option like this sugar free maple syrup. You cannot sub honey for a granular sweetener, because you need the liquid to get the correct consistency.
How to Make Banana Protein Muffins
Follow these simple step-by-step instructions to make Peanut Butter Banana Muffins. Only 5 minutes of prep time and 12 minutes of cooking time! For the complete, printable recipe card scroll to the bottom of the page.
- Preheat oven to 400F. Then 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 pan with cooking spray and scoop batter into muffin tin (I use an ice cream scoop). *Muffin liners are a great option to avoid sticking if you have some.
- Then bake for 12-14 minutes or until muffins have set.
Storage and Reheating Instructions
- Reheating Instructions: You can reheat these muffins in the microwave for 30 seconds followed by 15-second increments until heated to your desired level.
- Refrigerator Storage: After allowing to completely cool and placing in airtight container, these muffins are best stored in the fridge for up to 5 days or on the counter for 3 days .
- Freezer Storage: You can freeze this recipe for up to 3 months. Be sure to store in a freezer safe container after allowing to completely cool.
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.
- Try adding a dash of cinnamon for a flavor twist
More Low-Carb Muffin Recipes:
- Keto Double Chocolate Chip Muffins
- Keto Pumpkin Muffins
- Flourless Chocolate Protein Muffins
- Keto Ham, Egg, & Cheese Muffins
Protein Breakfast Recipes
Peanut Butter Banana Protein 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.