Banana peanut butter swirl protein-packed muffins
These Banana Peanut Butter Swirl Protein-Packed Muffins combine the sweetness of bananas and the creaminess of peanut butter with added protein for a nutritious snack or breakfast option. They're easy to prepare and perfect for any time of day.
Cook time 20 min
Prep time 0 min
Ingredients:
1 short spray cooking spray oil3 bananas
1/3 cup peanut butter
1/2 cup almond milk
1/2 cup applesauce
1 tsp vanilla extract
1 scoop whey protein powder
1 cup multi-grain oatmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
3 tbsp peanut butter
These Banana Peanut Butter Swirl Protein-Packed Muffins are the perfect balance of flavor and nutrition. Combining the natural sweetness of bananas, the rich, creamy taste of peanut butter, and the protein-packed goodness of whey protein powder, these muffins are ideal for a quick breakfast or post-workout snack. Let's dive into the simple steps to make this delicious and healthy treat.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly spray a muffin tin with cooking spray oil. Set aside.
- In a large mixing bowl, mash the bananas until smooth.
- Add the 1/3 cup peanut butter, almond milk, applesauce, and vanilla extract to the mashed bananas. Stir until well combined.
- In another bowl, combine the whey protein powder, multi-grain oatmeal, baking powder, baking soda, and cinnamon. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Warm the remaining 3 tbsp of peanut butter slightly to make it easier to swirl. Drop small dollops of the peanut butter on top of each muffin. Use a toothpick or a skewer to gently swirl the peanut butter into the batter.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
In just a few easy steps, you've created tasty and nutritious Banana Peanut Butter Swirl Protein-Packed Muffins. Perfect for any time of the day, these muffins provide a great source of protein, fiber, and healthy fats. Enjoy them fresh out of the oven or store them for a quick and convenient snack on-the-go.
Banana peanut butter swirl protein-packed muffins FAQ:
The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs. This typically takes about 18-22 minutes at 350°F (175°C).
You can substitute almond milk with any other non-dairy milk, such as soy milk, oat milk, or cashew milk. If you are not dairy-free, regular cow's milk works well too.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, where they can last up to a week.
Yes, you can use other protein powders such as plant-based or casein protein. Just keep in mind that the texture and flavor may vary slightly depending on the type.
Use a standard 12-cup muffin tin for this recipe, filling each cup about 3/4 full to allow for rising.
Cooking Tips:
- Use ripe bananas for a natural sweetness and more intense banana flavor.
- If the batter seems too thick, add a bit more almond milk until you reach the desired consistency.
- Swirl the additional peanut butter on top of the muffins just before baking for a lovely visual and extra flavor.
- Ensure the muffins are completely cooled before storing in an airtight container to maintain their freshness.
- You can add a handful of chocolate chips or chopped nuts for extra texture and flavor.
Nutrition Facts
1 ServingsCalories 1710kcal
Protein 70g
Carbohydrates 200g
Fiber 27g
Sugar 90g
Fat 77g
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