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–+ servings

Flourless Peanut Butter Banana Protein Muffins

Easy, flourless peanut butter banana protein muffins are a gluten-free breakfast win, packed with wholesome ingredients.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 1
Course: Breakfast, Quick Meals
Cuisine: American
Calories: 228
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large ripe bananas well-spotted and very sweet
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1/4 cup honey
  • 4 tablespoons protein powder vanilla, chocolate, or unflavored
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips

Method
 

  1. Preheat the oven to 400°F.
  2. Combine the bananas, peanut butter, eggs, honey, protein powder, vanilla, baking powder, and salt in a blender. Blend for 30 to 45 seconds, stopping to scrape down the sides, until the mixture is completely smooth.
  3. Gently fold in the mini chocolate chips with a spatula or spoon, taking care not to overmix.
  4. Coat a standard 12 cup muffin tin with cooking spray. Scoop the batter evenly into the prepared muffin cups.
  5. Bake for 12 to 14 minutes, until the muffins are puffed and set. Let them cool slightly before serving.

Nutrition

Calories: 228kcalCarbohydrates: 20gProtein: 8gFat: 14gSaturated Fat: 4gCholesterol: 31mgSodium: 198mgFiber: 2gSugar: 15g

Notes

Use very ripe bananas with brown spots for the most natural sweetness.
Swap peanut butter for California almond butter if you prefer.
Different protein powders absorb liquid differently; add a splash of milk if the batter seems too thick.
Store leftover muffins in an airtight container in the fridge for up to 5 days.
Freeze cooled muffins for up to 3 months and warm them for about 20 seconds in the microwave.
For a California twist, replace half the chocolate chips with chopped Coachella Valley dates or Mission figs.

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