by Olena

Peanut Butter Swirl Banana Protein Muffins

by Olena

5 from 1 reviews

Peanut Butter Swirl Banana Protein Muffins are vegan protein muffins made with plant based protein powder, applesauce, oats, banana and peanut butter. |

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.

Peanut Butter Swirl Banana Protein Muffins are vegan protein muffins made with plant based protein powder, applesauce, oats, banana and peanut butter. |

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 are vegan protein muffins made with plant based protein powder, applesauce, oats, banana and peanut butter. |


Peanut Butter Swirl Banana Protein Muffins

5 from 1 reviews

Peanut Butter Swirl Banana Protein Muffins are vegan protein muffins made with plant based protein powder, applesauce, oats, banana and peanut butter.

  • Author:
  • 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


  1. 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.
  2. 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.

 Did you make this recipe? Please give it a star rating in the comments.


olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

42 comments on “Peanut Butter Swirl Banana Protein Muffins

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  1. So good!! I used premium almond butter (Justin’s), on whey vanilla protein, and whole milk. They taste just fine without the extra peanut butter on top. Wonderful way to use the bananas on the counter and egg free.

  2. I made these just exactly as the recipe and they were perfect! They are a huge hit with my hubby and make a great grab and go breakfast or snack.

  3. I tried these last night! Well, I ised your recipe as a base. I used chocolate protein powder and Justin’s chocolate hazelnut butter. And instead of 1 cup of oats, I blended 1/2 cup to flour and did 1/4 each of almond and coconut flour and 2 large tsp of cinnamon because I love it so. Plus I added a teaspoon of instant espresso to highlight the chocolate flavor. Then topped the 1/2 muffins with 5 dark chocolate chips or coconut shavings. I love these muffins!! I will definitely do the peanut butter ones once I run out of the chocolate hazelnut butter.
    So happy to see the use of applesauce in place of sugar! My friends and family have enjoyed them as well. 🙂

  4. I made this with old fashioned oats, whey protein powder, and whole milk (it’s all I had on hand), and they turned out amazing…my husband even ate one and liked it!

  5. Hi there! I just made these and they are awesome. They are so yummy and I’m thrilled with the protein in them! Thanks so much for your recipe! Now to see if my kids will eat them… 🙂

    1. Life is toxic today whenever you look. Because I can’t live in a bubble I chose least harmful options and at same time stay sane in the world of microwaves, plastic and fries. BPA free plastic has been criticized lately too. Let’s stop making muffins altogether because non stick coating of tins is bad too. All we can do is bake bread in a cast iron pan. Life is hard, I know. Btw, how many people stopped using aluminum deodorant sticks? I have. So yes, I know.

      1. Thanks for a great, healthy recipe. I’ll be making these tomorrow. I’d also like to thank you for responding to Kris and Victoria. I’d suggest that they carefully choose what they eat and how they prepare their foods. I’d also suggest they get off their soapboxes and refrain from preaching to the rest of us. I noticed you didn’t get an apology from Victoria. Guess it’s easier to b*^*# than apologize.

  6. I modfied these by omitting the peanut butter swirl at the end and adding 2 Tbs ground flaxseed and 1/4 c chopped unsalted peanuts to the mix. I also cook them a bit longer. All in all, for a healthy protein snack after a work out, these are my go to muffins. Thanks for the recipe! Love them!

  7. Looking for a dessert recipe for tonight and I’ve stumbled across this recipe and another (double chocolate chip peanut butter cookies) that both require quick oats or rolled oats. All I have is steel cut oats, which you didn’t recommend. Any other substitution options?

    1. Hi there. Unfortunately steel cut oats wouldn’t work.:( Why don’t you make black bean brownies, pumpkin bread or coconut pecan pumpkin snack bread? You can see all of these under desserts category. Sorry.:(

      1. Thanks for the quick reply! I surprisingly made it to the grocery and got the oats. I made the double chocolate chip peanut butter cookies. The batter looked so good I forgot to put the chips in the first batch! They turned out delicious. Will definitely be trying this recipe and the pumpkin bread soon!

  8. Oats are not gluten free! They get cross contaminated by being grown in or near plots that grow gluten containing proteins. That is enough to make a celiac person sick. Please don’t advertise that something is gluten free when it isn’t. Well meaning friends and family make these things for celiacs and we can get really sick from them. There are no gluten free quick oats. There are gluten free oats that are grown in special fields and processed in dedicated factories that are free from cross contamination, but you have to search for them.

  9. Hi Olena. Thanks alot for this website,I have been trying to find yummy healthy recipes, … and I think I finally got it!.
    I tried this recipe over the weekend, but cut the ingredients in half (didn’t want to make 12 muffins), but I end up with a consistency that doesn’t look like your pictures at all. The muffins were very soft, almost falling apart… and also they grew at the beginning, but they ended up flat (although, flavor was very good)… Maybe this recipe doesn’t work like that?.
    Now, looking at the last post… I didn’t have quick oats on hand, so I used rolled oats that I previously put in the food processor to make them thinner…

    1. Hi Amy. Because I wasn’t there it’s hard to say what went wrong. I don’t think using rolled oats was the problem although I haven’t tested this recipe with rolled oats. That’s why I don’t like to give substitute options I didn’t try, ugh. Let’s try to troubleshoot.:) Sounds like you had more wet ingredients than dry. Was the dough thick? I usually get fallen protein muffins if my dough was too wet. That’s #1. What kind of protein powder you used? Also, it is important to let the muffins cool down before removing from the tin!!!

      1. Hi Olena, thanks for your reply. I used Biotrust protein powder, and also the muffins were soft even after 1 day of regrigeration. The dough was kind of thick, more than for example a regular pancake mix. Maybe I should try again and go for the complete batch of 12… they were really tasty, so is completly worth it.

        1. Sounds like somewhere in the modification process your dry to wet ingredients ratio went off. The batter should be very thick. The spatula almost could stand in it. Plus I used plant based protein powder Sunwarrior and Biotrust is whey.:)

          1. Because you haven’t used the right protein powder. Recipe calls for plant-based protein powder, yours is whey (from cow’s milk). Completely 2 different powders – one is “thirsty”, the other is not.

    1. Yes, I love my protein! What can I do?! I love the way it’s shaping my body and it’s super tasty and fun to cook with. Thank you, Katie!

  10. I love that these are naturally sweetened with the fruit -this is definitely my kind of healthy snack. The swirls on top look so delicious! I need to pick up some sunwarrior and give it a try, I hear good things about it! 🙂

    1. Thank you, Allison. Sunwarrior or lately I’ve been obsessed with Vega! Major obsession! Out of all plant based protein powders these 2 are my favourites.

      1. Is there something I can use in place of the protein powder? I’m nursing and these sound amazing but I’m not sure about the protein powder while nursing.

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