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Quick Peanut Butter Banana Protein Muffins – Easy 15-Minute Recipe

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Tender, moist, and protein-packed muffins made with ripe bananas and peanut butter. Ready in under 20 minutes, they’re perfect for a quick breakfast or post-workout snack.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 2 large eggs, room temperature
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1 scoop vanilla or unflavored protein powder (about 30 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (if peanut butter is unsalted)
  • 1/3 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray lightly with non-stick cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  3. Add the peanut butter, eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
  4. In a small bowl, whisk together the oat flour, protein powder, baking soda, cinnamon, and salt.
  5. Pour the dry ingredients into the wet mixture. Use a spatula to fold together gently until just combined. Do not overmix.
  6. If using, fold in the dark chocolate chips gently. Reserve a few to sprinkle on top.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 12-15 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use room temperature ingredients for best results. Check your protein powder’s absorbency; add a tablespoon of milk if batter is too dry or extra oat flour if too wet. Let muffins cool completely before removing from liners. These freeze well for up to 3 months.

Nutrition

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