Peanut Butter Protein Muffins – gluten and dairy free
These peanut butter muffins are loaded with flavor and protein. The best way to start your morning and to fuel your body, all while eating ingredients you love!
Many people skip breakfast in the mornings because they don’t have time to make something or because they aren’t hungry. But by the time your lunch break hits, you are starving.
The problem is the lack of protein. Protein in meals is what keeps us full. That doesn’t mean you won’t still need a snack here and there. However, the more protein you can get in the more satisfied your body feel will feel.
Let’s bust the other myth real quick. Just because these muffins are protein-packed doesn’t mean that they are not tasty and delicious! They are filled with peanut butter, vanilla protein, and natural sweetness from ripe bananas! I almost forgot my favorite part…chocolate chips!
You can use your favorite protein powder if you are already used to one. If you don’t really have experience with choosing protein, I recommend Orgain. It’s delicious, vegan, and healthy. It’s really one of the best tasting and smelling ones I have tried, and perfect for beginner users.
Be sure to check out my big list of high protein desserts that are healthy and these dairy free protein shakes that are easy to make!
Ingredients Needed
- mashed bananas – the riper they are the sweeter the muffins will be.
- eggs
- unsalted creamy peanut butter – try to find the natural kind…that means just peanuts! If you want to use salted you can. My fave comes from Trader Joe’s. Just omit the other salt that is recommended.
- almond flour
- vanilla protein powder – use your favorite kind. As I mentioned, I like Orgain.
- baking soda
- chocolate chips
- Salt – omit if peanut butter is salted
- Sea salt for topping
How to Make Peanut Butter Protein Muffins
Spray the muffin liners with non stick spray and preheat the oven to 350 degrees.
Mash the bananas in a mixing bowl. Mix in the eggs and peanut butter.
Stir in the almond flour, protein powder, and baking soda.
Fold in the chocolate chips using a spatula.
Fill the muffin cup ⅔ of the way full.
Bake for 17 to 20 minutes, or until a toothpick comes out clean.
Allow the muffins to rest for 10 minutes in the pan before taking them out and serving.
Tips for Making and Storing
- Make sure the muffins have cooled completely before storing.
- Keep the protein muffins in an airtight container or bag in the fridge for up to 4 days.
- To freeze, allow them to cool completely and transfer them to a freezer bag. Freeze for up to 2 months. To thaw, place them in the fridge overnight or microwave for a few seconds.
- Be sure your chocolate is dairy-free, not all brands are.
- Grease the muffin liners generously!
Variations Peanut Butter Protein Muffins
- Use almond butter instead of peanut butter if needed or desired.
- Fold in pecans or walnuts for a little crunch.
- Use chocolate protein powder instead of vanilla.
- To make these vegan-friendly you can try using flax eggs, however, I haven’t tested that recipe.
More Higher Protein Recipes I Love:
- Chocolate Chip Protein Banana Bread (One Bowl)
- Blueberry Protein Muffins
- Chocolate Baked Oats (Vegan, Gluten Free, High Protein)
- Banana Protein Muffins
- Chocolate Chia Protein Pudding
- Egg White Oatmeal – High protein! (Microwave)
- Chocolate Chip Blender Protein Pancakes
Peanut Butter Protein Muffins
Ingredients
- 1 1/4 cup mashed bananas
- 2 eggs
- 3/4 cup unsalted creamy peanut butter
- 3/4 cup almond flour
- ½ cup vanilla protein powder
- 1 tsp baking soda
- ½ cup chocolate chips
- ¼ tsp salt* omit if peanut butter is salted
- Sea salt for topping
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray or use nonstick baking cups.
- In a mixing bowl, add mashed bananas, eggs, and peanut butter. Stir to combine.
- Add in almond flour, protein powder, and baking soda. Stir to combine.
- Fold in chocolate chips.
- Scoop batter into baking cups and fill ⅔ the way.
- Bake for 17-20 minutes or until toothpick inserted into muffins comes out clean.
- Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing from pan.
