Peanut Butter Banana Protein Muffins | A High Protein Naturally Sweetened Treat

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If you’re looking for a satisfying breakfast or snack that tastes like a bakery muffin but delivers the nutrition your body actually needs, these Peanut Butter Banana Protein Muffins are a perfect choice.

Made with ripe bananas, creamy natural peanut butter, Greek yogurt, oat flour, and vanilla protein powder, they’re soft, moist, and naturally sweetened without loads of refined sugar. They’re also freezer-friendly, making them an excellent option for meal prep.

Unlike many protein muffins that turn out dry or chalky, these stay tender for days thanks to the combination of bananas and Greek yogurt. They’re perfect for busy mornings, post-workout snacks, or anytime you need a little extra protein to help keep you satisfied.

Each muffin provides approximately 10 grams of protein, along with wholesome carbohydrates and healthy fats for long-lasting energy.

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Why You’ll Love This Peanut Butter Banana Protein Muffin Recipe

✔ About 10g of protein per muffin from Greek yogurt, peanut butter, eggs, and protein powder.

✔ Naturally sweetened with ripe bananas and just a touch of honey.

✔ Made with oat flour for a hearty texture and extra fiber.

✔ Soft and fluffy—not dry like many protein baked goods.

✔ Great for meal prep and freezer friendly.

Ingredients (Makes 12 muffins)

(Makes 12 muffins)

• 2 large ripe bananas, mashed (about 1 cup)
• ½ cup natural peanut butter
• 2 tablespoons honey
• ¾ cup plain nonfat Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cups oat flour
• ¼ cup ground flaxseed
• ½ cup vanilla whey protein powder
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup unsweetened almond milk
• ¼ cup dark chocolate chips (optional)

QUICK TIPS:

• Choose a natural peanut butter made with just peanuts (and salt, if desired). It provides the best flavor and avoids unnecessary added sugars and oils.
• If you want to add the chocolate chips, try the Lily’s brand – they are really good and don’t have any added sugars.

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Step-by-Step Instructions

1. Preheat & Prep:
Preheat oven to 350°F. Line a 12-cup muffin pan with liners or lightly grease with coconut oil or cooking spray.

2. Mash & Mix Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Stir in peanut butter, honey (or maple syrup), Greek yogurt, eggs, and vanilla extract until smooth.

3. Combine Dry Ingredients:
In another bowl, whisk together oat flour, flaxseed, protein powder, baking soda, baking powder, cinnamon, and salt.

4. Mix It All Together:
Fold the dry ingredients into the wet ingredients. Stir in almond milk until just combined. Fold in chocolate chips if using. Do not overmix.

5. Fill the Muffin Tin:
Scoop the batter evenly into 12 muffin cups, filling each about ¾ full.

6. Bake to Perfection:
Bake 18–22 minutes, or until a toothpick comes out with just a few moist crumbs.

7. Cool & Enjoy:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

Tips for the Best Peanut Butter Banana Protein Muffins

• Use super ripe bananas! The riper, the sweeter. They should be soft and have brown spots.
• Don’t overmix! Stir until just combined—overmixing can make them dense.
• If using plant-based protein powder, you may need an extra tablespoon or two of milk because plant proteins absorb more moisture.
• Want extra crunch? Sprinkle crushed peanuts or extra chocolate chips on top before baking.
• Storage: Keep in an airtight container at room temp for 3 days, or refrigerate for up to a week.
• Freezing: These freeze beautifully! Wrap individually and store in a freezer-safe bag for up to 3 months.

Estimated Nutrition

Serving Size: 1 muffin

• Calories: 205
• Protein: 10g
• Carbohydrates: 22g
• Fiber: 4g
• Fat: 9g
• Sugar: 8g

Nutrition is an estimate and will vary depending on the brands of ingredients used.

How to Increase the Protein

If you’d like even more protein, try one of these easy upgrades.

• Replace the peanut butter with powdered peanut butter plus 2 tablespoons avocado oil to lower fat while keeping the texture moist.
• Add an extra scoop of collagen peptides (they bake surprisingly well).
• Serve with Greek yogurt and fresh berries.
• Pair with a Fairlife Core Power shake after a workout.

How to Increase the Fiber

These muffins are already higher in fiber than traditional banana muffins, but you can boost them even more.

• Add another tablespoon of ground flaxseed.
• Stir in 2 tablespoons chia seeds.
• Fold in ½ cup blueberries.
• Sprinkle chopped walnuts over the tops before baking.
• Replace ¼ cup oat flour with oat bran.

Storage Tips for Your Muffins

Store in an airtight container:

• Room temperature: up to 3 days
• Refrigerator: up to 1 week
• Freezer: up to 3 months

To freeze, wrap each muffin individually before placing them in a freezer bag.

Other Popular Easy High Protein Recipes

• Apple Cinnamon Protein Balls: A No Bake, High-Protein Snack
• Fluffy Cottage Cheese Pancakes Recipe – Easy Breakfast
• Chocolate Chip Cookie Dough Protein Balls: A No-Bake, High-Protein Treat
• Mocha Espresso Protein Muffins – High-Protein Breakfast with a Kick

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