These Peanut Butter Banana Muffins are like your favorite banana bread leveled up—with a protein boost, melty chocolate chips, and bakery-style tops. Perfect for busy mornings, post-gym snacks, or anytime you want something that feels indulgent but fuels you too.
We love High Protein Muffins!
These healthy peanut butter banana muffins check every box for me—they’re soft, moist, and packed with rich peanut butter flavor. They feel like an indulgent treat, but they’re secretly loaded with protein thanks to Greek yogurt, egg whites, and a scoop of your favorite protein powder.
I love having one of these moist banana muffins before a run or workout smeared with extra peanut butter, but they’re just as satisfying as an afternoon snack or paired with a cup of coffee in the morning. The mini chocolate chips on top give them that bakery-style feel without going overboard on sweetness (plus peanut butter + chocolate is the perfect match, duh!). Whether you’re meal prepping for the week or just baking to treat yourself, these banana peanut butter muffins are guaranteed to deliver.
And if muffins are your thing, also check out these Blueberry Protein Muffins, Cranberry Apple Muffins, Butterscotch Pumpkin Muffins, Oatmeal Raisin Muffins, Pumpkin Protein Muffins, or One Bowl Double Chocolate Banana Muffins.
Recipe Ingredients
- Bananas – I like to use overripe bananas with some brown spots to ensure they’re extra sweet!
- Maple Syrup – We’ll add just a bit of pure maple syrup as a natural sweetener because the sweet bananas and protein powder bring plenty of sweetness to this peanut butter banana muffin recipe.
- Egg – Whole egg and egg white.
- Greek Yogurt – Make our muffins super moist and increases the protein, too!
- Milk – I used Fairlife Whole but almond milk works, too.
- Oil – Vegetable oil or melted coconut oil.
- Peanut Butter – Natural, creamy peanut butter stirred so the oil isn’t separated out.
- All Purpose Flour – I’ve not tried any substitutes for white flour so use a different flour with caution.
- Protein Powder – I used Clean Simple Eats Simply Vanilla (code APOP saves you $).
- Baking agents – Baking powder, baking soda, salt, vanilla, cinnamon
- Chocolate Chips – Optional, but so not optional! Peanut Butter + Chocolate are a dream combo.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Nut butter swaps – Use almond butter, cashew butter, or sunflower seed butter for a nut-free option. Note: Sunflower seed butter sometimes turns green when baking so don’t panic!
- Want a richer flavor? Try a swirl of chocolate hazelnut spread in the center before baking (Yes please!)
- Want some crunch? Add your favorite mix-ins like chopped walnuts or pecans or coconut flakes for extra texture.
- I haven’t tested this but if you need a banana alternative – try using ¾ cup unsweetened applesauce or pumpkin purée instead. Note: flavor and sweetness will vary slightly, but still delish.
How to Make This Recipe
1. Preheat the oven to 425°F. Line a muffin tin with liners and spray with cooking grease.
2. In a large bowl, beat bananas until they’re mashed. Then add the rest of the wet ingredients together with the mashed bananas. Use an electric hand mixer to beat until smooth.
3. In a separate bowl, fold together the all dry ingredients *I usually try to avoid extra dishes but when baking with protein powder, it’s crucial that all of the ingredients are dispersed evenly! Save some chocolate chips for the muffin tops.
4. Pour the dry mixture into the mixing bowl. Use a whisk to fold together until smooth, scraping down the sides of the bowl as needed.
5. Use a 3 tbsp cookie scooper and scoop batter into muffin liners – the batter should be to the top but not overflowing. Top each muffin with a tsp of mini chocolate chips.
6. Bake for 5 minutes at 425°F, then without removing the muffins, decrease the temperature to 350°F and bake for an additional 15-18 minutes, once the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Enjoy warm or room temperature!
PRO TIPS
I wanted really fluffy muffins with delicious soft texture. I tested this recipe 3x and it’s key to use a whisk when incorporating the dry ingredients to avoid having to over-mixing the muffin batter (causes the muffin to go flat while baking).
Recipe FAQs
Room Temperature (1–3 days): Store muffins in an airtight container lined with a paper towel to absorb moisture. Add another paper towel on top and keep the lid slightly ajar to prevent sogginess.
Refrigerator (up to 1 week): You can refrigerate them, but know this can dry them out. Reheat briefly in the microwave to soften before eating.
Freezer (up to 3 months): Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Thaw at room temp or reheat in the microwave for a quick grab-and-go snack.
Bonus tip: If you love that fresh-from-the-oven texture, pop them in the toaster oven for a few minutes to bring back the magic of warm muffins.
Yes, using muffin cups is a great idea for peanut butter banana muffins—especially since they’re moist and include ingredients like peanut butter, yogurt, and oil that can stick to the pan. Liners make cleanup easier, help the muffins hold their shape, and are perfect if you’re storing or freezing them for later.
If you don’t have any, ensure you HEAVILY grease (I recommend with butter and cooking spray to be extra sure).
Serving suggestions
I’d have some suggestions if I didn’t inhale them out of the oven like a crazy lady! Kidding, but really not….
These muffins go well with morning coffee or paired with this Banana Bread Smoothie. They also make a tasty brunch dessert following this Bacon, Potato, Egg Casserole.
More Recipes You’ll Love
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Peanut Butter Banana Muffins
Equipment
- Muffin tin
- muffin liners
- measuring cups / spoons
- Mixing Bowl
- electric hand mixed
- Whisk
- 3 tbsp cookie scooper
Ingredients
Wet ingredients
- 2 ripe bananas, mashed
- 3 tbsp maple syrup
- 1 egg
- 3 tbsp egg white
- 1 tsp vanilla extract
- 1/3 cup greek yogurt
- 1/3 cup milk, I used Fairlife Whole
- 1/3 cup vegetable oil
- 1/3 cup natural peanut butter, stirred
Dry Ingredients
- 2/3 cup all purpose flour
- 1/3 cup protein powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup mini chocolate chips, + more for topping
Instructions
- Preheat the oven to 425°F. Line a muffin tin with liners and spray with cooking grease.
- In a large bowl, beat bananas until they’re mashed. Then add the rest of the wet ingredients together with the mashed bananas. Use an electric hand mixer to beat until smooth.
- In a separate bowl, fold together the all dry ingredients *I usually try to avoid extra dishes but when baking with protein powder, it’s crucial that all of the ingredients are dispersed evenly! Save some chocolate chips for the muffin tops.
- Pour the dry mixture into the mixing bowl. Use a whisk to fold together until smooth, scraping down the sides of the bowl as needed.
- Use a 3 tbsp cookie scooper and scoop batter into muffin liners – the batter should be to the top but not overflowing.
- Top each muffin with a tsp of mini chocolate chips.
- Bake for 5 minutes at 425°F, then without removing the muffins, decrease the temperature to 350°F and bake for an additional 15-18 minutes, once the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Enjoy warm or room temperature!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Peanut Butter Banana Muffins calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
My friend brought these to pilates for us to try and they were GOOD!!
Hi, I made these this morning as a snack for the week when I’m craving a treat. They are excellent! I left out the chocolate chips are they are still great! They do not have the consistency of a regular muffin which I actually appreciated. They have more of a spongy texture. Flavour is great. Will definitely make again.
Love to hear this, Darlene! Thank you for the glowing review.
These just might be my new favorite protein muffin recipe…!
slathered with extra peanut butter bc why not