Ingredients
2 ripe bananas
1/3 cup creamy peanut butter
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup honey
1 large egg
1 tsp vanilla extract
1 tbsp unflavored protein powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sunflower oil (or neutral oil)
Instructions
Preheat oven to 375°F (190°C). Grease 12 muffin cups. In a bowl, mash bananas with a fork. Add peanut butter and mix until smooth. Whisk in egg, honey, vanilla, and oil until combined. Add flour, oats, baking soda, salt, and protein powder. Mix until just incorporated (avoid overmixing). Divide batter into muffin cups. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Notes
Freeze baked muffins in airtight bags for up to 2 months. Substitute honey with maple syrup for vegan option. Swap sunflower oil for applesauce for oil-free variation.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg