Peanut Butter Protein Muffins

Crispy edges and a soft interior, these peanut butter protein muffins are made without bananas but pack a punch of fuel and indulgence.

Course post-workout, Snack

Cuisine American

Keyword high protein snack, high-protein, post workout

Prep Time 5

Cook Time 15

Cooling time 20

Total Time 20

Servings

Calories 187kcal

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.

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.