Peanut Butter Banana Protein Muffins – High-Protein & Naturally Sweetened

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If you love the combination of creamy peanut butter, sweet bananas, and a fluffy muffin that also packs a protein punch, then you’re in for a treat!

These Peanut Butter Banana Protein Muffins are high in protein, naturally sweetened, and perfect for meal prep. Each serving packs 14 grams of protein (7g per muffin) making them an excellent on-the-go snack or breakfast option.

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

✔ Packed with Protein – Each muffin delivers at least 10g of protein, thanks to peanut butter, Greek yogurt, and protein powder.
✔ Naturally Sweetened – No refined sugar! Ripe bananas and honey (or maple syrup) provide natural sweetness.
✔ Super Moist & Fluffy – No dry, chalky protein muffins here! The combo of Greek yogurt, peanut butter, and bananas keeps them perfectly soft.
✔ Meal Prep Friendly – Make a batch and enjoy protein-packed snacks all week long.

Ingredients (Makes 12 muffins)

1 cup mashed bananas (about 2 large ripe bananas)
½ cup natural peanut butter (smooth and unsweetened)
¼ cup honey or maple syrup
½ cup Greek yogurt (plain, full-fat or 2%)
2 large eggs
1 teaspoon vanilla extract
1 ½ cups oat flour (or blend rolled oats into a flour consistency)
½ cup vanilla protein powder (or unflavored protein powder)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon (optional, for extra warmth)
¼ teaspoon salt
¼ cup unsweetened almond milk (or regular milk if preferred)
¼ cup dark chocolate chips (optional but highly recommended!)

PRO TIP: If you want to add the chocolate chips, try the Libby’s brand – they are really good and don’t have any added sugars.

Step-by-Step Instructions

1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a muffin tin 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 well combined.

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

4. Mix It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Pour in almond milk and gently fold in chocolate chips (if using).

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

6. Bake to Perfection:
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

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.
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.