High-Protein Peanut Butter & Banana Muffins

These high-protein banana and peanut butter muffins are packed with flavor and a great way to fuel your day—perfect for a quick breakfast, post-workout snack, or as an evening treat

These muffins come together in just a few simple steps—mix your dry ingredients, whisk up the wet, then fold everything together for a batter that's rich, nutty, and packed with protein. Pop them in the oven, and in under 25 minutes, you'll have warm, fluffy muffins ready to enjoy.

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@cookwitheugeneLow cal (177) high protein (10g) peanut butter and banana muffins 🧁 Ingredients: • 225g plain flour • 50g vanilla/unflavored protein powder • 50g ground almonds • 1 tbsp baking powder • 3 eggs • 150g light brown sugar (or use honey for natural sweetness) • 2 bananas, peeled and mashed • 150g crunchy peanut butter • 50g butter, melted • 125ml Greek yogurt • 125ml milk Method: 1. Preheat the oven to 190°C (375°F). Line a muffin pan with 12 cases (I had enough for 20). 2. Mix flour, protein powder (if using), ground almonds, and baking powder in a bowl. 3. In another bowl, whisk eggs, then add sugar (or honey), mashed bananas, peanut butter, and melted butter—stir to mix. 4. Add Greek yoghurt and milk, then stir. 5. Fold in the dry ingredients gently, avoiding overmixing. 6. Spoon into muffin cases and bake for 18-24 minutes until tops spring back when touched. 7. Let them cool on a wire rack. #highprotein #proteinmuffins #lowcaloriedessert #lowcalorierecipes #lowcal #muffins

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Ingredients

• 225g plain flour

• 50g vanilla/unflavored protein powder (optional)

• 50g ground almonds

• 1 tbsp baking powder

• 3 eggs

• 150g light brown sugar (or use honey for natural sweetness)

• 2 bananas, peeled and mashed

• 150g crunchy peanut butter

• 50g butter, melted

• 125ml Greek yogurt

• 125ml milk

Method

1. Preheat the oven to 190°C (375°F). Line a muffin pan with 12 cases (I had enough for 20).

2. Mix flour, protein powder (if using), ground almonds, and baking powder in a bowl.

3. In another bowl, whisk eggs, then add sugar (or honey), mashed bananas, peanut butter, and melted butter—stir to mix.

4. Add Greek yoghurt and milk, then stir.

5. Fold in the dry ingredients gently, avoiding overmixing.

6. Spoon into muffin cases and bake for 18-24 minutes until tops spring back when touched.

7. Let them cool on a wire rack.