Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Peanut Butter-Banana Protein Muffins
Getting reviews...
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 295
- Total Fat
- 14 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 33 milligrams
- Sodium
- 202 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 15 grams
- Protein
- 10 grams
Peanut butter and bananas are a classic flavor combination that pairs beautifully. But these banana muffins pack an extra protein punch, thanks to tangy Greek yogurt and peanut butter protein powder in the batter, plus a gooey peanut butter surprise baked into the centers, providing 10 grams of protein per serving. While these muffins add a boost of protein, they shouldn’t be considered a full meal replacement. We recommend pairing with a hard-boiled egg or cup of Greek yogurt for even more protein.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 25 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 295
- Total Fat
- 14 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 33 milligrams
- Sodium
- 202 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 15 grams
- Protein
- 10 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, protein powder, baking powder, cinnamon, baking soda and salt in a medium bowl until combined.
- Whisk the brown sugar, yogurt, coconut oil, vanilla and eggs in a separate large bowl until well combined. Stir in the mashed banana, then the flour mixture until just combined. Fill each paper liner halfway with batter, then top each with 2 teaspoons peanut butter. Top evenly with the remaining batter (the paper liners should be nearly full).
- Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.
Looking for Something Else?
Related Pages
- Raspberry Protein Muffins
- Chocolate Chip Protein Muffins
- Peanut Butter-Banana Protein Shake
- High-Protein Cottage Cheese Pancakes
- Protein Brownies
- Chocolate–Peanut Butter Oatmeal Muffins
- The Makers of GoGo Squeez Are Launching Protein...
- Peanut Butter and Jelly Muffins
- I Tried Kraft’s New Protein Mac & Cheese, and It...