Go Back
–+ servings
baked peanut butter banana muffin drizzled with peanut butter in parchment liner.
Print Recipe
5 from 5 votes

Peanut Butter Banana Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Diet: Vegetarian
Servings: 12
Calories: 240kcal
Author: Courtney Paige

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.
    wet ingredients for peanut butter banana muffins in white mixing bowl.
  • 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.
    dry ingredients for peanut butter banana muffins in glass mixing bowl.
  • 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.
    peanut butter banana muffin batter in white mixing bowl.
  • 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.
    peanut butter banana muffin batter in 12 parchment liners in muffin tin.
  • 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!

Video

Notes

It’s key to use a whisk when incorporating the dry ingredients to avoid having to over-mixing the batter.
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.

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 330mg | Potassium: 190mg | Fiber: 2g | Sugar: 14g