Description
These Peanut Butter Banana Protein Muffins are a quick, gluten-free breakfast option made with wholesome ingredients. Naturally sweetened and packed with protein, they’re perfect for a healthy start to your day.
Ingredients
- 2 large brown bananas
- 1 cup creamy peanut butter
- 2 eggs
- 1/4 cup honey
- 4 tablespoons protein powder*
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 400°F (200°C).
- Place all ingredients except chocolate chips into a blender.
- Blend for 30–45 seconds until the mixture is completely smooth.
- Gently stir in mini chocolate chips using a spatula or spoon.
- Spray a standard muffin tin with cooking spray.
- Scoop batter evenly into the muffin cups (an ice cream scoop works well).
- Bake for 12–14 minutes, or until the muffins are set and lightly golden.
- Let cool slightly before serving.
Notes
- *Use your favorite protein powder (whey, plant-based, etc.).
- Muffins can be stored in an airtight container at room temperature for 2–3 days or refrigerated for longer freshness.
- These are naturally gluten-free if using a gluten-free protein powder.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 27mg
