Banana Peanut Butter Muffins {High Protein}

These Peanut Butter Banana Muffins take your usual banana bread to a whole new level! They’re packed with protein, dotted with melty chocolate chips, and crowned with those beautiful bakery-style peaks. These muffins are total lifesavers for rushed mornings, perfect after your workout, or exactly what you want when a snack feels indulgent yet wholesome.

Why We Absolutely Love These High Protein Muffins!

These peanut butter banana muffins check all my boxes for a snack that’s quick, satisfying, and nourishing — soft, moist, and oozing with peanut butter flavor. They taste just like something you’d pick up at a fancy bakery but sneak in extra protein from Greek yogurt, egg whites, and your favorite protein powder.

My favorite way to enjoy one? Slathered with even more peanut butter before a run or gym session. They’re just as perfect to curb those afternoon hunger pangs or alongside a cozy cup of coffee to jumpstart your morning. The mini chocolate chips add a little bakery magic without going overboard on sweetness because, let’s be honest, peanut butter and chocolate are the dream team! Whether you’re meal prepping for the week or baking just for fun, these muffins never disappoint.

Here’s What You’ll Need: Ingredients

• Bananas – I always go for those ripe, spotty bananas—they bring natural sweetness and moisture!
• Maple Syrup – Just a touch to gently sweeten things up—no need for extra sugar since the bananas and protein powder do the heavy lifting.
• Egg – A whole egg plus extra egg whites boost the protein and keep the muffins fluffy.
• Greek Yogurt – This keeps everything moist and sneaks in even more protein power.
• Milk – I used Fairlife Whole Milk, but any milk—almond, oat, or regular—works great here.
• Oil – Vegetable oil is simple and reliable, while melted coconut oil adds a lovely subtle twist.
• Peanut Butter – Go natural and creamy, with the oil stirred back in for that rich, true peanut flavor.
• All-Purpose Flour – The classic foundation. I haven’t tested flour swaps here, so try those with caution.
• Protein Powder – I chose Clean Simple Eats Simply Vanilla, but any vanilla protein powder will fit right in.
• Baking Agents – Baking powder, baking soda, salt, vanilla extract, and cinnamon for warmth and a little spice kick.
• Chocolate Chips – Totally optional, but trust me, don’t skip! Peanut butter and chocolate are a match made in heaven.

Scroll down to the recipe card for exact quantities and complete details!

Simple Swaps and Fun Variations

• Switch up the nut butter – Try almond, cashew, or even sunflower seed butter if you need a nut-free version (Heads up: sunflower seed butter can sometimes turn green after baking — no worries, it’s totally safe!).
• Craving more chocolate? Drop a spoonful of chocolate hazelnut spread right in the batter’s center before baking. Game changer!
• Want added crunch? Stir in your favorite nuts like chopped walnuts or pecans, or add some coconut flakes for a tropical twist.
• Running low on bananas? Substitute ¾ cup of unsweetened applesauce or pumpkin puree instead. It changes the flavor slightly but still gives you moist, tasty muffins.

Step-by-Step How to Make These Muffins

1. First, crank your oven up to 425°F. Line your muffin pan with paper liners and give them a quick spray of cooking oil so nothing sticks.

2. In a large bowl, mash those ripe bananas until smooth. Then add all the wet ingredients and beat everything together using an electric mixer until silky and well mixed.

3. In a separate bowl, gently whisk together the dry ingredients. Trust me, I know extra dishes aren’t fun, but mixing the dry stuff separately helps your muffins bake perfectly smooth and evenly—especially when protein powder is involved. Don’t forget to save some chocolate chips for topping later!

4. Now, pour the dry mix into your wet mixture and fold everything together gently using a whisk. Make sure to scrape down the sides so nothing gets left behind. You want a smooth batter without overmixing—this keeps muffins tender and fluffy.

5. Use a 3-tablespoon cookie scoop to portion out your batter evenly into the lined muffin cups. Fill each one almost to the top, but be careful not to spill. Sprinkle every muffin top with a teaspoon of the mini chocolate chips you set aside earlier.

6. Slide the muffins into the oven and bake for 5 minutes at 425°F. Then, without opening the oven door, lower the temperature to 350°F and bake for another 15-18 minutes. You’ll know they’re ready when the tops are golden brown and a toothpick poked in the center comes out clean or with a few moist crumbs. Enjoy them warm or at room temp—they taste amazing either way!

PRO TIPS

I tested this recipe a bunch because I wanted these muffins perfectly fluffy and tender. The best tip I discovered? Always use a whisk when folding in the dry ingredients. It prevents overmixing, which can leave your muffins tough or flat instead of light and airy. This simple step makes all the difference!

Recipe FAQs

What’s the best way to store these muffins?

Keep your muffins fresh at room temp in an airtight container lined with a paper towel to soak up any moisture. Add another paper towel on top before sealing, but leave the lid a little loose so they don’t get soggy. They’ll stay fresh like this for 1 to 3 days.
If you want to keep them longer, pop the container into the fridge for up to a week. Just remember this can dry them out a bit, so zap one in the microwave for a few seconds before eating to bring back softness.
For longer storage, wrap each muffin tightly in plastic wrap or foil, then tuck them into a freezer-safe bag or container. They stay good frozen for up to 3 months. Just thaw at room temperature or microwave for about a minute when you’re ready to eat.
Pro tip: For that fresh-baked warmth anytime, toast the muffins in a toaster oven for a few minutes. It makes a huge difference!

Are muffin liners really necessary?

Absolutely! Muffin liners make baking and cleanup so much easier, especially with these peanut butter banana muffins. Because they’re moist and have oils and yogurt, they tend to stick to the pan. Liners keep them intact and make sure the shape stays perfect. Plus, they come in handy if you want to freeze or store your muffins.
If you don’t have liners on hand, just be sure to grease your muffin tin really well with butter and cooking spray so your muffins don’t stick and crumble when you try to remove them.

Storage Tips

These muffins keep best stored in an airtight container at room temperature for a couple of days, with paper towels inside to catch any extra moisture. If you want to save them longer, pop them in the fridge for up to a week or freeze individually wrapped for up to 3 months. Just warm them up before eating—they taste like fresh-baked!

Make-Ahead Tips

You can mix up the batter the night before and store it in the fridge. Just give it a gentle stir before portioning into muffin cups and baking the next morning. Or bake the muffins in advance and freeze them for grab-and-go breakfasts or snacks that heat up in minutes.

Variations

• Try swapping peanut butter for almond or sunflower seed butter to change things up.
• Add a handful of chopped nuts or coconut flakes for texture.
• Mix in a spoonful of chocolate hazelnut spread in the center for a gooey surprise.
• Use pumpkin puree or applesauce instead of bananas if you want a different flavor.

Serving Suggestions

These muffins are excellent with your favorite morning brew. Pair them with a smoothie bowl, or alongside scrambled eggs and bacon for a balanced brunch. They also make a delicious afternoon snack with a cold glass of milk!