Melt in your mouth moist banana protein muffins made with over ripen bananas, smooth peanut butter, plant based protein powder and quick oats. No flour, no eggs, no added sugar, vegan, gluten free, dairy free and at same time easy. I do not like complicated, people! I bet you have all ingredients on hand now to make these banana protein muffins. Breakfast or snack, you will be blown away with the peanut butter “icing” in each bite you take of these healthy muffins. And who doesn’t like peanut butter, hello?!
With the heat wave in Vancouver, my bananas have been ripening faster than my monkeys can eat them. And it’s obvious I got new muffin tin because I might have just called the past week “sleeping with a muffin tin week”. Banana Oat Protein Muffins, Mini Turkey Meatloaf, Protein Oatmeal Muffins, and now these little swirly things.
Packed with protein powder without chalky taste, moistened with applesauce and peanut butter without unhealthy fats, naturally sweetened with bananas without any pretending healthy brown sugar and a tad of cinnamon. Really, brown sugar, vegetable oil and Skippy peanut butter in “healthy” muffins? I’ve seen those. No, thank you!
My peanut butter protein muffins are healthy, like really healthy, like I feel good feeding my kids healthy. Like my kids and their little taste tester friends think these muffins are awesome! You know what that means? Means all they can taste is banana bread texture, lots of peanut butter and sweetness, natural one though. And if you can get a “wow” from a 7 year old, that means the muffins are good, right?!
So, enjoy these truly good for you, packed with protein, complex carbs, filling fiber and naturally occuring sugars banana protein muffins! Breakfast or a snack, these beautiful and filling muffins will make you happy guilt-free!
Peanut Butter Swirl Banana Protein Muffins
Peanut Butter Swirl Banana Protein Muffins are vegan protein muffins made with plant based protein powder, applesauce, oats, banana and peanut butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- 1+1/2 cup mashed overripe bananas (3 large bananas measured after mashing)
- 1/3 cup organic creamy(smooth) peanut butter, unsalted
- 1/2 cup almond milk, unsweetened (any milk works)
- 1/2 cup applesauce, unsweetened
- 1 tsp pure vanilla extract
- 1 cup plant based protein powder, vanilla (I used Sunwarrior)
- 1 cup quick oats
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 tbsp organic creamy peanut butter, unsalted & divided
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin thoroughly with cooking spray. Muffins made with oats tend to stick to the pan, especially if using older or lower quality muffin pan. Make sure to use high quality non-stick 12 muffin tin sprayed well with cooking spray, foil lined paper cups or BPA free silicone cups. Set aside.
- In a large bowl, whisk together mashed bananas, peanut butter, milk, applesauce and vanilla extract. Add protein powder, oats, baking powder, baking soda, cinnamon and gently stir until combined. Batter will be quite thick. Fill each tin with batter dividing evenly, approximately 2/3 – full. Top each muffin with 1 tsp peanut butter and swirl with a toothpick. Bake for 20 minutes, remove from the oven and let cool in the tin for at least 45 minutes before transferring onto the cooling rack. The longer muffins cool, less crumbly they are. I find these muffins taste best a few hours after baking and cooled down.
Store: Store in an airtight container, in a cool dry place, for up to 3 days or refrigerate for up to 5-6 days.
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