Peanut Butter Banana Protein Muffins Recipe
These Peanut Butter Banana Protein Muffins are a delicious and nutritious treat perfect for breakfast or a post-workout snack. Made with whole wheat flour, ripe bananas, peanut butter, and protein powder, they offer a balanced blend of protein, healthy fats, and natural sweetness. The addition of flaked coconut adds a delightful texture and flavor, making these muffins both satisfying and wholesome.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 2 Cups white whole wheat or all-purpose flour
- 1/4 Cup vanilla protein powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 Cups mashed ripe bananas (about 3-4 bananas)
- 1/2 Cup creamy peanut butter
- 1/2 Cup honey
- 1/4 Cup melted coconut oil (make sure oil is melted when measuring)
- 2 eggs
- 3/4 Cup Kemps ® 2% Probiotic Milk
Topping
- 1/3 Cup flaked coconut
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a muffin tin with cupcake liners or spray the tin with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, vanilla protein powder, baking soda, cinnamon, baking powder, and salt until evenly combined. Set this bowl aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the mashed ripe bananas, creamy peanut butter, honey, melted coconut oil, and eggs until the mixture is smooth and fully blended. Carefully stir in the probiotic milk to incorporate.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a light muffin texture.
- Fill Muffin Cups and Add Topping: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops of each muffin with flaked coconut for added flavor and texture.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Store: Remove the muffins from the oven and transfer them to a wire rack to cool completely. Once cooled, store any leftovers in an airtight container to maintain freshness.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Ensure coconut oil is melted before measuring for accurate quantity.
- Do not overmix the batter to avoid dense muffins.
- These muffins can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
- Optional: Add chopped nuts or chocolate chips for extra texture.
