Staff Reports
Peanut butter and bananas are a classic flavor combination that pairs beautifully. But these banana muffins pack an extra protein punch, thanks to tangy Greek yogurt and peanut butter protein powder in the batter, plus a gooey peanut butter surprise baked into the centers, providing 10 grams of protein per serving.
PEANUT BUTTER-BANANA PROTEIN MUFFINS
Total time: 2 hours
Yield: 12 muffins
- 1 and ¾ cups all-purpose flour
- ½ cup peanut butter-choclate whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup packed light brown sugar
- ½ cup plain whole-milk Greek yogurt
- 6 tablespoons refined coconut oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 and ¾ cups mashed very ripe bananas (about 4 large bananas)
- ½ cup all-natural creamy peanut butter
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners
Whisk the flour, protein powder, baking powder, cinnamon, baking soda and salt in a medium bowl until combined.
Whisk the brown sugar, yogurt, coconut oil, vanilla, and eggs in a separate large bowl until well combined. Stir in the mashed banana, then the flour mixture until just combined. Fill each paper liner halfway with batter, then top each with 2 teaspoons peanut butter. Top evenly with the remaining batter (the paper liners should be nearly full).
Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.
