Peanut butter and bananas are a classic flavour 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 centres, providing 10 grams of protein per serving. While these muffins add a boost of protein, they shouldn’t be considered a full meal replacement. We recommend pairing with a hard-boiled egg or cup of Greek yogurt for even more protein.
Ingredients
Method
- Position an oven rack in the centre of the oven and preheat to 180 degrees C. 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 centre 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When choosing a protein powder, we look for one with at least 20 grams of protein per serving. A cookie or ice cream scoop makes it easier to portion the batter.
