High Protein Peanut Butter Banana Muffins
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: High Protein
Ingredients
Scale
- 3 medium overripe bananas, mashed
- 1/2 cup creamy natural peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (blended into flour) or oat flour
- 2 scoops (approx. 60g) vanilla or unflavored whey protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure easy removal after baking.
- In a large mixing bowl, mash the three overripe bananas until they are mostly smooth. Whisk in the peanut butter, eggs, and vanilla extract until the mixture is well-combined and creamy.
- Add the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt directly into the bowl with the wet ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix, as this can make the muffins tough. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups. Each cup should be about 3/4 full. Place the tin in the center of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy.