Banana Peanut Butter Protein Muffins

Bananas, Peanut Butter and Chocolate Chips? What’s NOT to love about these protein filled muffins!


Amy’s Banana Peanut Butter Protein Muffins with a ‘side’ of chocolate chips make for a delicious high protein, gluten-free, dairy-free breakfast.


  • 2 large bananas mashed

  • 1/3 cup creamy organic peanut butter

  • 1-5 ounce container vanilla yogurt

  • 1/2 cup nut milk (almond, coconut, cashew will work here)

  • 1 tea vanilla extract

  • 1 cup grass fed vanilla protein powder

  • 1 cup gluten free quick oats process into flour (use your food processor)

  • 1/2 tea baking soda

  • 1 1/4 tea baking powder

  • 1 tea ground cinnamon

  • 3/4 + cup dairy free chocolate chips divided

  1. Preheat oven to 375 degrees and lightly spray the non-stick 18 muffin tin with cooking spray, or line cups with parchment papers.

  2. In a large bowl, mix mashed bananas, peanut butter, yogurt, milk, and vanilla extract.

  3. In a medium bowl add together protein powder, ground oats, baking powder, baking soda, cinnamon, 1/2 cup of the chocolate chips stir to combine.

  4. Pour dry ingredients into wet and stir to blend together evenly.

  5. Fill the cups about 2/3 of the way, sprinkle remaining chocolate chips over each muffin.

  6. Bake for 18 minutes, or until center is set.