Peanut Butter Banana Protein Muffins – Easy, Wholesome, and Satisfying

These muffins hit that sweet spot between comfort and nourishment. Ripe bananas bring natural sweetness, peanut butter adds richness, and a scoop of protein powder rounds it all out. They’re simple to mix, bake up tender, and make your kitchen smell incredible.

Keep a batch on hand for busy mornings, post-workout snacks, or a better-for-you treat. You’ll get bakery-style muffins with a soft crumb and a little peanut butter decadence—without a lot of fuss.

Why This Recipe Works

• Moist and tender texture: Mashed ripe bananas lock in moisture, so the muffins stay soft without needing much oil.
• Balanced protein: A measured scoop of protein powder boosts protein without making the crumb dry or chalky.
• Nutty flavor: Peanut butter adds richness and pairs naturally with banana and a hint of vanilla.
• Not too sweet: The recipe relies mostly on bananas, with just a touch of honey or maple syrup for balance.
• Quick and forgiving: One bowl and a whisk do the trick. No fancy techniques, and the batter stays thick and easy to portion.

Ingredients

• 3 medium ripe bananas, well mashed (about 1 1/4 cups)
• 1/2 cup creamy natural peanut butter (well-stirred)
• 2 large eggs, room temperature
• 1/3 cup honey or pure maple syrup
• 1/3 cup plain Greek yogurt (or dairy-free yogurt)
• 1 teaspoon vanilla extract
• 1 1/4 cups white whole wheat flour (or all-purpose flour)
• 1/2 cup vanilla or unflavored whey protein powder (or plant-based protein; see notes in FAQ)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional but great)
• 2–4 tablespoons milk of choice, as needed for batter consistency
• Optional add-ins: 1/3 cup mini chocolate chips, chopped peanuts, or cacao nibs

Instructions

1. Prep your pan: Heat the oven to 350°F (175°C).

   Line a standard 12-cup muffin tin with paper liners or lightly grease.

2. Mix the wet ingredients: In a large bowl, whisk the mashed bananas, peanut butter, eggs, honey or maple syrup, Greek yogurt, and vanilla until smooth and glossy.
3. Combine dry ingredients: In a separate bowl, whisk the flour, protein powder, baking powder, baking soda, salt, and cinnamon.
4. Bring it together: Add the dry ingredients to the wet. Stir with a spatula until just combined. If the batter feels overly thick or dry, stir in milk 1 tablespoon at a time.

   The batter should be thick but scoopable.

5. Fold in extras: Gently fold in mini chocolate chips or chopped peanuts if using. Don’t overmix.
6. Fill the cups: Divide the batter evenly among the 12 cups, filling each about 3/4 full.
7. Bake: Bake for 16–20 minutes, until the tops are set and a toothpick comes out with just a few moist crumbs.
8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and stay tender.

Keeping It Fresh

Cool completely before storing.

Trapped steam leads to soggy tops. Once cool, place in an airtight container lined with a paper towel and add another on top to absorb moisture. Keep at room temperature for up to 2 days.

For longer storage, refrigerate up to 5 days or freeze up to 3 months.

Freeze on a tray until firm, then bag them to prevent sticking. Reheat from thawed in the microwave for 10–15 seconds or in a low oven until warm.

Health Benefits

• Protein support: Protein powder plus peanut butter and eggs help keep you fuller longer and support muscle recovery.
• Fiber from bananas and whole grains: Using white whole wheat flour adds gentle fiber without making the muffins dense.
• Healthy fats: Peanut butter provides monounsaturated fats that contribute to satiety and flavor.
• Lower added sugar: Ripe bananas do most of the sweetening, so you can use less honey or maple syrup.

What Not to Do

• Don’t overmix the batter: Overmixing makes muffins tough. Stir just until the dry streaks are gone.
• Don’t skip ripe bananas: Green or barely yellow bananas lack sweetness and moisture.

  Speckled bananas are ideal.

• Don’t pack the flour: Spoon and level your flour. Too much flour dries out the crumb.
• Don’t overbake: Pull them when the tops spring back and a toothpick has a few moist crumbs. Dry muffins are usually baked too long.
• Don’t add too much protein powder: More isn’t better.

  Extra protein can turn muffins gummy or chalky.

Variations You Can Try

• Chocolate swirl: Warm 2 tablespoons peanut butter with 2 tablespoons melted dark chocolate and swirl on top before baking.
• Peanut crunch: Sprinkle chopped peanuts and a pinch of coarse sugar over each muffin for a crisp top.
• Oatmeal twist: Swap 1/4 cup flour for quick oats and let the batter rest 5 minutes before baking.
• Dairy-free: Use dairy-free yogurt and milk. Choose a plant-based protein powder that bakes well.
• Gluten-free: Replace flour with a 1:1 gluten-free baking blend. Add 1–2 tablespoons milk if the batter is very thick.
• Extra banana: Add sliced banana coins on top of each muffin before baking for a pretty finish.

FAQ

What kind of protein powder works best?

Whey protein isolate or a baking-friendly whey blend usually gives the most tender texture.

Unflavored or vanilla works best. If using plant-based protein, choose a fine-textured blend (pea with rice) and reduce the amount to 1/3 cup if your batter seems dry.

Can I make these without added sweetener?

Yes, if your bananas are very ripe, you can skip the honey or maple syrup. Add 1–2 tablespoons milk to balance the batter and expect a less sweet muffin.

A few chocolate chips can add just enough sweetness if needed.

How do I prevent muffins from sticking to the liners?

Use good-quality parchment liners or lightly spray the liners. Let muffins cool 10–15 minutes before peeling. Silicone muffin cups also release cleanly.

Can I make them egg-free?

Try two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 10 minutes).

The texture will be slightly denser but still moist.

How much protein is in each muffin?

It varies by brand, but with 1/2 cup whey protein powder, peanut butter, and eggs, each muffin typically lands around 8–12 grams of protein. Check your protein powder label for a precise estimate.

Can I use almond butter instead of peanut butter?

Yes. Almond butter swaps in 1:1 and gives a milder flavor.

If it’s very runny, reduce the milk slightly to keep the batter thick.

Do I need a mixer?

No. A whisk and spatula are perfect. The batter should be mixed gently, and overbeating can make the muffins tough.

Why did my muffins sink?

Common causes are underbaking, too much leavening, or opening the oven door early.

Measure baking powder and soda carefully, bake until fully set, and avoid peeking during the first 12 minutes.

In Conclusion

Peanut Butter Banana Protein Muffins bring together familiar flavors and practical nutrition in a simple, foolproof recipe. They’re soft, lightly sweet, and satisfying enough to carry you through a busy morning. Mix a batch on Sunday, stash them in the fridge or freezer, and you’re set for the week.

With a few smart tweaks, you can tailor them to your taste and dietary needs without losing that tender, bakery-style bite.