Made in just 20 minutes, these Peanut Butter Protein Muffins have 13 grams of protein each and a light, rich flavor. Naturally dairy-free and gluten-free, they're a perfect grab-and-go snack on busy days.
"These protein muffins were delicious! Perfect for an on the go breakfast because I'm always running late LOL."
-Laura
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 6-7
- 🍽 Calories and Protein: 187 kcals and 13 grams of protein
- 📋 Main Ingredients: Natural peanut butter, beef-based protein powder, eggs, and honey.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free can be made paleo.
- ⭐ Why You'll Love It: Easy to make while curbing your sweet tooth in a healthy way.
These high-protein peanut butter muffins are the perfect way to sneak some extra protein into your diet (learn more about how to make eating more protein easier) and not hate the journey.
Right out of the oven, these flourless protein muffins have crisp edges with an ultra-light interior. Almost airy, just like banana protein brownies.
They work on the go as a busy-day, high-protein snack recipe (along with these peanut butter protein cups) or even post-workout when you need a protein hit (double them up for the best protein to carbohydrate ratios!).
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💭Why You'll Love This Recipe
Easy to make: You only need eight basic, high-protein pantry staples and one bowl for the flourless muffins to come together.
Versatile: Even though the recipe is basic, it's easy to adapt the flavors to create something new and keep your cravings at bay.
Tasty: With crisp outer edges and a soft but chewy interior, these protein muffins are a hit any time of day.
Ingredients You’ll Need
The ingredients in this high-protein muffin recipe are so simple that you probably already have them on hand if you have a well-stocked, gluten-free pantry and grocery list.
- Natural peanut butter: Make sure to use natural peanut butter for the batter and double-check it's fresh. The hardened part at the bottom of the container won't blend well. Or, use homemade peanut butter.
- Protein powder: The kind of protein powder makes a difference in both the texture, the ingredients, and the flavor. More than anything, make sure you enjoy the taste of your protein powder as it really shines through. You can make these muffins with both vegan protein powder as well as beef-based protein powder (which is what I recommend; learn more about the benefits of beef protein powder).
See the recipe card for full information on ingredients and quantities
Flavor Variations
- Double chocolate: For a rich chocolate flavor, use a chocolate protein powder and add ⅛ cup of mini chocolate chips to the batter.
- Nut-free: If you need to make these protein muffins nut-free, use Sunbutter in place of peanut butter. This is what I do for nut-free banana protein muffins.
- Drizzle: To jazz the muffins up into more of a dessert, try drizzling them with homemade dairy-free caramel sauce for extra indulgence.
Expert Tips
The muffin batter is a bit thick after it sits. So, you’ll need to portion it a bit with a spoon. Smooth down the tops before baking. This is true for chocolate chip protein muffins, too.
Only fill the muffin tin ½ or ⅔ of the way to the top, as the muffins do rise and deflate a bit as they cool.
If using a vegan protein powder, you need to omit the almond flour in the recipe as listed. Vegan protein powder absorbs and binds more than others, so it's not needed. With this, you'll get 6 muffins and 11 grams of protein per muffin.
If using a beef-based protein powder like Equip Protein, you need the almond flour to help the muffins bind together. Try the protein and use code MAMABEAR to save money on your first order.
How To Make Peanut Butter Protein Muffins
Step 1: In a large bowl, whip together the wet ingredients with a fork until mostly smooth.
Step 2: Add in the dry ingredients and mix well.
Step 3: Use a silicone spatula to divide the muffin batter into a lined muffin tin.
Step 4: Bake the protein muffins, and let them cool in the pan for roughly 20 minutes.
How to Store Them
Once cooled, store the no-banana, peanut butter protein muffins in an airtight container on the counter. They will stay fresh for 3-4 days.
They can also be stored in the fridge for up to a week; however, the texture will become firmer. Because of that, these protein muffins do not freeze well.
Tired of snacking and still feeling hungry? These high-protein treats are made in minutes!
FAQs
Each powder will bake differently. Vegan powders absorb much more liquid in a recipe (thanks to pea protein) than whey powders. Thus, they’re not always interchangeable. Beef protein, however, makes a stickier texture. You'll need to adjust a recipe based on the kind of protein you use.
High-protein muffins should be stored in an airtight container on the counter or in the fridge. Some muffins will firm up from the fridge slightly, though.
Most likely, your protein muffins are dry because of the kind of protein powder you used. Some protein powders absorb more liquid than others, which results in a drier texture.
To make the protein muffins nut-free, just use sunflower seed butter in place of the peanut butter.
Though high heat will alter the breakdown of the protein powder a bit, you'll still reap most of its benefits.
More Peanut Butter Protein Recipes You'll Love
If you tried this Peanut Butter Protein Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Peanut Butter Protein Muffins
Video
Equipment
- 1 Muffin tray
Ingredients
- 2 Eggs
- ⅓ cup Beef based protein powder
- 1 tablespoon Beef based protein powder yes, you need the extra tablespoon
- ¼ cup Almond flour
- ⅓ cup Peanut butter Natural and fresh
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon salS
- ¼ cup Honey
- 1 tbs Dairy-free milk
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a large mixing bowl mix together the peanut butter, eggs, and honey until smooth.
- Add in all the dry ingredients and mix again until no clumps remain.
- Line a muffin tray with silicone muffin cups.
- Portion the batter into the muffin cups filling them only ⅔ of the way full. Smooth the tops with a silicone spatula.
- Bake for 15 minutes, remove from the oven but let cool completely in the tray.
Notes
- The muffin batter is a bit thick after it sits. So, you’ll need to portion it a bit with a spoon. Smooth down the tops before baking.
- Only fill the muffin tin ½ or ⅔ of the way to the top, as the muffins do rise and deflate a bit as they cool.
- If using a vegan protein powder, you need to omit the almond flour in the recipe as listed. Vegan protein powder absorbs and binds more than others, so it's not needed. With this, you'll get 6 muffins and 11 grams of protein per muffin.
- If using a beef-based protein powder like Equip Protein you need the almond flour to help the muffins bind together. Try the protein and use code MAMABEAR to save money on your first order.
- If using the beef protein powder, these muffins are naturally paleo-approved.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Kelsee says
Looks delicious! There are two ingredients for protein powder (⅓ cup protein powder, 1 tbs protein powder). Am I missing why those are separated?
fitasamamabear says
Not missing anything! You need them both actually, with just 1/3 cup they don't hold together as well as I liked, so the extra tablespoon makes the fluffy difference. I felt it was easier to write that than 6.33 tablespoons but I never know!
Lara says
These protein muffins were delicious! Perfect for an on the go breakfast because I'm always running late LOL.
Relle says
You had me at peanut butter. These are so delicious. Thank you for sharing.
Lisa says
I've been adding more protein in the morning and these muffins were a delicious addition.
fitasamamabear says
Glad they helped give your mornings a boost!
Karen Kelly says
These were a hit! I used a vanilla flavored protein powder and it worked out great.
fitasamamabear says
Yes! Such an easy snack to have on hand.
Traci says
These were absolutely delicious as an after school snack for the kids. They devoured them! Thank you wonderful recipe!
fitasamamabear says
Yay- amazing to hear!!
Bianca says
Loved these muffins! So delicious
fitasamamabear says
They're such a great snack!
Jeannie says
love the idea of flourless and adding my protein powder to make these muffins.
fitasamamabear says
Gotta get that protein up! And in such a yummy way there's no reason not to haha
Chef Mireille says
these are so healthy and I love the soft texture. A no guilt breakfast muffin for sure I can add to my repertoire.
fitasamamabear says
So happy you loved them!
Kat says
This is such a great recipe for feeling like I'm having a treat but knowing it's good for me too!
fitasamamabear says
Yes! It's the best feeling when you find that balance.
Lisa says
I love this idea! My kids are nuts about peanut butter and in need of a high protein breakfast. We will make these this week!
fitasamamabear says
Haha peanut butter is ALWAYS a win here too!
Bernice says
Wonderful recipe. The kids loved these as an after school snack!
fitasamamabear says
Yay! And isn't it awesome knowing it's good for them too?!